How to cook a delicious omelette in a frying pan with milk

Ingredients for a frying pan with a diameter of 22 cm:

eggs (medium, C1) – 5 pcs.,
milk – 150 ml,
salt - to taste,
butter - a small piece to taste.

How to cook an omelette with milk in a frying pan

In general, there are no difficulties in the process of preparing an omelet. The whole secret lies in the ideal ratio of milk and eggs, and the heating temperature of the stove (frying pan). Since the omelette mixture cooks quite quickly, we immediately put a frying pan on the stove to warm up. The best option would be to use a heavy cast-iron frying pan - it produces the fluffiest and most porous omelettes. But if there is none, choose any thick-walled and non-stick one.

Now wash the eggs and break them one by one into a deep bowl. Add some salt and mix lightly with a whisk (or fork). Beat lightly, no need to use a mixer or blender for this.

If you plan to flavor the omelette with spices/seasonings, we also add them at this stage.

Next, pour the milk into the bowl with the eggs. In this case, 2.5% fat milk is used, but if you want to get a dietary omelet, take low-fat milk.

By this time, the pan should already be warm. Take a piece of butter, thoroughly coat the walls and bottom of the frying pan with it, and simply leave the rest of the butter to melt. Omelette really loves butter, so it is not advisable to replace it with margarine or spread.

As soon as the butter is completely melted, stir the eggs with milk with a whisk (fork) and pour the omelette mixture into the frying pan.

Immediately cover the pan with a lid. It would be good if the lid was transparent so that you could observe the cooking process. Because if you open it even for a second, the omelette will immediately fall. As soon as you notice that the sides of the omelette have “set”, switch the heat to minimum. If you go by time, we give the omelette about 2 minutes. warm up at maximum, then switch to minimum and hold for another 5 minutes. Then you can turn off the stove and carefully remove the omelet, still leaving it covered. Another 5-10 minutes. keep the omelette under the lid, then you can open it.

As the omelette cooked in milk cools, it will “sag” a little more, but will still remain quite fluffy. Carefully remove it from the pan and you are ready to serve. If desired, when serving, the warm omelette can be flavored with another piece of butter, sprinkled with herbs, or served with a vegetable salad. Actually, all additives are solely to your taste! Bon appetit!

Recipes for making an omelet with milk in a frying pan

Every housewife dreams of preparing a tall, fluffy omelette. Even children enjoy eating the airy and tender dish. Making an omelet with milk is so easy that even a young housewife can handle it. Knowing the rules for mixing ingredients will help you make a tasty dish with different additives.

Benefits and harms

Many people refuse tender and fluffy dishes because of cholesterol. Independent studies in many countries have shown that there is no relationship between eating scrambled eggs for breakfast and blood cholesterol levels. A lot depends on how you fry the dish. Using butter improves the taste, but increases the fat content. If you are watching your figure, it is better to use only vegetable oil. Eggs are often the cause of allergic reactions. The product may cause diathesis. Children and people who suffer from individual intolerance are especially prone to such manifestations.

When talking about eggs, some people remember with horror salmonellosis and claim that this is a reason to refuse omelets. In fact, only the outer part of the shell is contaminated, but the inside of the egg is absolutely sterile. Bacteria and aggressive organisms on eggs are easily removed. Always wash the product with baking soda before consuming. Experts recommend treating all eggs before placing them in the refrigerator. It's time to talk about the benefits of omelet with milk. The dish is ideal for breakfast. Eggs lose some of their vitamins and microelements when fried, but milk compensates for everything.

Omelet affects the body like this.

Vitamin E enters the body and improves vascular elasticity. The trace element improves skin regeneration, so all abrasions and cuts heal faster.
Vitamin A helps improve skin condition from the inside. After the omelet, you will experience normalization of oxidative processes and even improved vision.
The calcium in milk helps you not to think about osteoporosis. The dish improves the condition of the skeletal system as a whole.
Vitamin B will come to the rescue and help you forget about brittle hair. The nervous system will become much more resilient, so you will be able to control yourself even in the most stressful situation.
Vitamin D does not leave eggs during frying and benefits the body. It will help preserve calcium and use it to its fullest.

It is quite difficult to eat a lot of omelette at one time, it is filling. In small quantities it does no harm at all. Most of the fears are far-fetched. The beneficial properties will manifest themselves even if you make a dish from 1 egg. The main thing is to remember to wash the eggs.

Basic cooking principles

An omelet with milk can include a lot of filling components. You can experiment with it and change its quantity at your discretion. The main thing is that the filling does not take up more than 50% of the egg mixture. The key ingredients of the dish must be combined correctly, otherwise the fluffy omelette will quickly collapse. Choose eggs and milk carefully, everything should be fresh and of high quality. If you decide to cook with yogurt (thick sour milk), then make sure that there is no thick veil on top. This product cannot be used in cooking at all.

For frying, use butter or vegetable oil. If you are prone to obesity, then it is better to choose olive oil. Remember that you only need a small amount. A cast iron frying pan with a thick and flat bottom is the ideal utensil for cooking. It is important to keep utensils clean and dry. Many housewives are afraid to turn the omelette during cooking because it breaks. In this case, you can do the following.

Wait for one side to cook. Take a glass or ceramic lid and cover the dish. Turn over so that the omelette is on the lid.
Place the pan back on the heat. Gently return the dish to the dish, raw side down. The omelette should slide down.

Everyone makes mistakes, especially when preparing fluffy omet with milk. Experienced housewives use such tricks to prepare tender and tasty dishes.

Adding flour makes the omelet heavier. If you want something tender, it is better to choose a recipe without this ingredient. Please note that an omelet with milk and flour turns out more satisfying.
For a lush omelette, it is important to strictly observe the proportions. Break the eggs and weigh them on a kitchen scale. Add the same amount of milk. With this ratio you get maximum pomp. If you take too much liquid, the dish will remain completely flat.
Take a heavy frying pan with high sides and fill it 1/3 or more with the egg mixture. The dish in such a dish will be well fried and rise as much as possible.
Do not try to open the lid while cooking. A sudden change in temperature will cause the omelette to deflate. Use a clear glass lid. This way you will get maximum control over the process. After cooking, allow the dish to slightly come to room temperature before opening.
Make a layer of egg mass of at least 3 cm. The dish will rise by 1-1.5 cm, and if the layer is smaller, the process will be almost invisible. Regular rise allows you to calculate the maximum number of eggs for a particular frying pan.
If there is more than 50% filling, the omelette will fall off. A large number of components makes the structure heavier. The dish will resemble a spring roll, but not a fluffy omelette.

Preparing utensils and ingredients

It happens that you completely followed the instructions, but the dish still fell, burned or stuck to the bottom. Don’t rush to criticize the recipe; perhaps you simply prepared the ingredients incorrectly. Try beating the egg whites separately and mixing the yolks with milk. Add soft foam into the liquid using a spoon.

The protein mass will be more airy if you first cool the proteins (7 minutes in the refrigerator) and add salt. Beat the component for about 5 minutes. The foam should be dense and with a characteristic shine.

You can also raise the dish with soda. Add a little component so that its taste is not felt.

Best Recipes

An airy omelette in a frying pan can be prepared in just 20 minutes. The simplest recipes can be prepared even by small children. The presence of cheese will make the dish literally melt in your mouth. Tomatoes will give juice and improve the taste. You can use various spices and spices. Making an omelet from eggs and milk is very easy thanks to step-by-step recipes. The dish will be tasty and beautiful if you do everything consistently. Much depends on the preparation of the components; do not neglect the rules.

With flour

A simple combination of products turns into a hearty breakfast in a short period of time. You don't have to stand over the stove for hours to please yourself and your family. This recipe is considered the simplest. To prepare, take 2 large eggs, 20 g of wheat flour (level tablespoon), 30 ml of milk, a little salt and pepper. Fry the dish in butter.

Break the eggs, place the yolks and whites in different containers. Using a whisk or mixer, beat the egg whites to stiff peaks. Gently add the yolks into the foam in a thin stream. Add salt and pepper and continue whisking. Pour milk and add sifted flour. Place the frying pan on the fire, heat a piece of oil. Distribute the egg mixture evenly over the bottom of the dish. Cover with a lid. Wait until it hardens, turn off the heat. After 5-7 minutes, remove the lid and transfer the dish to a plate.

With tomatoes

This omelet turns out very bright and appetizing. The recipe is as simple as possible, there is nothing superfluous in it. Good for breakfast in the morning when every minute counts. To prepare, take 4 eggs, 120 g of tomatoes and only 100 ml of milk.

Cool the eggs slightly and mix with milk. It is better to do this with a regular fork and for about 7 minutes. Add salt and pepper and stir a little more. Heat a frying pan with vegetable oil. Finely chop the tomatoes into neat slices and fry lightly (2-3 minutes).

Pour the egg mixture into the pan and cover immediately. Fry for about 7 minutes until the dish thickens. Wait about 3 minutes, remove the lid and transfer the omelette. You can sprinkle with herbs or serve with sour cream.

With cheese

This omelet with a cheese layer will diversify your diet. The ingredients are balanced and saturate the body well. To prepare, take 4 eggs, 70 ml milk, 70 g cheese. Add salt, pepper and spices at your discretion. For frying, use 1 tbsp. l. butter.

Using a fork, mix the milk and eggs thoroughly. Heat a piece of oil in a frying pan. Pour in the egg mixture until it completely covers the bottom. Lift the part where the eggs have set so that the raw mass flows under this part. Repeat the procedure about 3-5 times.

Grate the cheese and spread it over half of the omelette 1 minute before cooking. Continue cooking for another half minute until the cheese melts. Using a spatula, fold the omelette in half so that the cheese is inside. Remove the pan from the heat, and after half a minute, remove the dish from the pan.

With mushrooms

Champignons are available at any time of the year, so they make an excellent filling for an omelette. You can use other mushrooms if desired. Chanterelles and honey mushrooms go well with eggs. Use vegetables in any form as a side dish. To prepare, take 2 eggs, 100 g of mushrooms, 50 ml of milk, 50 g of cheese, a little vegetable oil for frying, salt and pepper to taste.

It is necessary to prepare the mushrooms by lightly frying them in a frying pan. Cut them into thin slices and brown over high heat for about 6 minutes. Remove the mushrooms and change the oil. Beat the eggs and milk until smooth using a whisk or fork. Salt and pour the mixture into the frying pan. Fry over low heat until the edges harden. Now is the time to place the mushrooms in the liquid middle. After a couple of minutes, add grated cheese to the omelette and fold it in half. Fry on each side for about 2-3 minutes. Serve the dish hot.

For children

It is better for the little ones to prepare an omelet without unnecessary additives, so as not to cause allergic reactions. After cooking, you can decorate the dish with herbs to make it look more interesting. The taste is so delicate that children simply adore such breakfasts. To prepare a fluffy omelette, take 4 eggs, 200 ml of milk, a little salt, 30 g of butter.

Dessert omelet

Many people don’t even think about making a sweet omelet with fruit. This dish can be fed to picky adults and children; it is very tasty and filling. To prepare an unusual omelet, take 4 eggs, 1 large and ripe banana, 150 ml of milk, 100 g of unsalted cheese, sugar and vanilla sugar to taste. You can fry in any oil, but butter will make the taste richer.

Peel the banana and cut into small slices. The cheese needs to be grated on the small side of the grater. Place the whites and yolks in separate bowls. Mix the yolks with milk, add banana and cheese. Add a little salt to the whites and beat with a mixer until stable foam. Transfer to the mixture with the yolks, carefully add sugar and vanilla. Heat a frying pan with oil and fry on one side for about 6 minutes. Using a spatula, divide the omelette into pieces and turn over to cook the other side. Serve the finished dish with powdered sugar.

No. 4 - omelette with vegetables

Preparation:

Take 3 eggs, break them and mix with a fork.
Cut onions and tomatoes into slices.
Heat the vegetable pieces in a frying pan and place on a plate.
Pour the egg mixture into the pan and place the vegetables on top.
Reduce heat and cover with a lid and cook until done.

Calorie content

You can easily determine the number of calories if you know the exact weight of all components. At home, portions are rarely measured, so each subsequent dish will be different from the previous one. You can focus on average figures, so 100 g of omelet with milk accounts for about 190 kcal.

It’s even easier to navigate by the number of eggs. Provided that you use table eggs of the first category and mix them with milk 1:1, 1 egg accounts for 90 kcal. Low-fat milk slightly reduces the calorie content of the dish. Remember that this figure does not take into account flour, cheese or other additional ingredients.

Using a simple diagram, you can calculate the approximate calorie content of a dish. If you cook from two eggs, you get 180 kcal, and from three – 270 kcal. If you fry a couple of eggs and 50 ml of low-fat milk, you will get about 2.5 g of carbohydrates (2%), but the protein in the dish is 10%. These indicators determine satiety.

To reduce calorie content, you can use only the whites of 4 eggs and 50 g of milk in the dish. The calorie content of a serving will immediately drop to 70 kcal. Remember that vegetable oil (only 5 ml), which is used for frying, will increase the calorie content by 45 kcal.

In the video below you can watch a simple recipe for an omelette with milk and cheese in a frying pan.

Step-by-step recipe with cheese

An interesting recipe for an omelet with milk and cheese is perfect for an ideal breakfast. The dish turns out not only fluffy, but also very aromatic. For this option you will need:

50 ml fresh milk;
3 eggs;
50 g hard cheese;
salt;
20 g butter.

To prepare this omelet, you need:

Break eggs into a plate.
Add fresh milk and whisk it well. The mixture needs to be lightly salted. If desired, you can add a little pepper for additional flavor.
Grate the cheese on a medium-mesh grater.
Add it to the egg-milk mixture. Mix again.
Heat the frying pan while melting the butter.
Pour in the prepared omelette mixture.
Fry covered with a medium flame.

The mass rises quickly, remaining tender and fluffy until the end of frying. The finished omelette in a plate can be sprinkled with fresh dill.

Recipe 1: fluffy omelette in a frying pan (step-by-step photos)

Today I will tell you how to cook a fluffy omelette in a frying pan so that it does not fall. Many people love omelettes - this is the most successful and fastest option for a good breakfast. To make the omelette tasty and fluffy, it is important to know a couple of points. First, eggs and milk should be fresh and at room temperature. Secondly, you need to choose the right form for cooking. If this is frying, the frying pan should be small in volume and high, similarly for the oven. If you cook the omelette on the stove, it should be cooked with the burner on the lowest heat possible. When preparing the omelette mixture itself, it is important to work carefully and slowly.

chicken eggs – 4 pcs.;
milk – 80 ml;
salt, pepper - to taste;
vegetable oil – 1 tbsp.

Prepare a deep bowl, beat 4 large chicken eggs (C-0) into it.

Add a portion of milk immediately to the bowl with eggs.

Pour salt and ground pepper into a bowl; you can also use various spices and herbs, herbs, etc.

Using a whisk, combine the milk and eggs in a gentle circular motion. You can’t vigorously beat, otherwise the mass simply won’t even rise.

Heat a tablespoon of vegetable oil in a frying pan, then pour in the omelette mixture and put on fire. Cover the pan with a lid and cook the omelette for about 4-5 minutes on the lowest heat. Serve the finished omelette immediately while it is hot.

Sweet moments

Who said an omelet can't be sweet? Try an unusual omelet recipe with fruit and soft cheese. It will surprise you with its harmonious taste combination. Any fruit will do, just not be too watery. Fresh berries are also appropriate here. Ricotta, mascarpone or any curd cheese will harmoniously complement this assortment.

If you managed to get 400 g of fresh strawberries, then treat yourself to an unusual dessert. Wash, peel and coarsely chop the berries. At the same time, whisk 4 eggs, 2 tsp. powdered sugar and 3 tbsp. l. curd cheese, season with a pinch of salt and cinnamon to taste. Heat a frying pan with butter, lay out the berries, add 1 tbsp. l. sugar, caramelize properly. Pour the egg mixture over them and cook under the lid until cooked over low heat. Before serving, you can dust the omelette with powdered sugar or maple syrup.

Recipe 2: fluffy omelette in a frying pan with milk

When mastering any new recipe, it is best to start with its classic version, and this case is no exception. A few products, a little more patience and an interesting and simple dish will appear on your menu.

egg - 3 pieces
milk - 0.1 l
salt - optional
vegetable oil - 15 ml
greens - 10 g

Place the eggs into a clean cup and beat with a fork.

Add salt and seasonings to taste (preferably “khmeli-suneli”).

Beat the eggs again, already salted and seasoned (to achieve airiness).

Add milk (for a more “dense” structure, 100 ml is enough, and for an airy structure, about 150 ml is required), beat the resulting mixture.

Pour vegetable oil into a frying pan and set it to heat up.

Pour the mixture from the cup into the frying pan.

When the edges of the omelette begin to bake and rise, cover it with a lid.

It should remain under the lid for no more than five minutes.

When the bottom of the omelette is fried, you should turn it over (to make this easier, you can divide the circle into 4 parts).

Place greens in the middle (of the whole egg pancake or each piece separately) and fold the omelet, covering one half with the other.

A light breakfast is ready.

No. 1 - envelopes

Preparation:

Break 2-3 eggs into a cup and stir well with a fork.
Pour the mixture into a heated and oiled frying pan so as to distribute over the entire surface.
After frying, put your favorite filling on one half.
Cover with the other half and serve.

Under the influence of temperature, the filling will warm up and release its aromas to the finished envelope.

Recipe 3: how to make a fluffy omelette in a frying pan

Now I will tell you how to cook a fluffy omelette in a frying pan so that it does not fall. This is a classic omelet recipe that you can prepare for your family breakfast in the morning. Many housewives add dry ingredients to the omelette mixture - flour or starch, but these additives significantly affect the taste of the finished omelette and its appearance. It should also be noted that the consistency of the omelet also changes, and as a rule, it falls quickly.

But if you prepare this dish taking into account the correct proportion of eggs and milk, then after frying, the omelette holds its shape, remains tender, fluffy and incredibly tasty. By the way, if you wish, you can add a little sliced meat to the mixture - ham, boiled meat, or sprinkle the finished dish with cheese and finely chopped herbs.

chicken egg – 5 pcs.,
butter (any fat content) – 25 gr.,
milk (whole) – 250 ml.,
finely ground salt, seasonings.

For the omelette mass we take fresh chicken eggs. Homemade is best, then the omelet will have a bright, rich color and delicate taste.

Break the eggs into a bowl, add salt.

Whisk gently using a hand whisk. This should not be done very vigorously, otherwise the omelette may settle.

Add herbs or spices to the egg mixture if desired.

Whisk gently using a hand whisk. This should not be done very vigorously, otherwise the omelette may settle.

Add herbs or spices to the egg mixture if desired.

Then heat the milk to body temperature and pour it into the eggs.

Melt a stick of butter in a cast-iron or non-stick frying pan over moderate heat.

Then pour the omelette mixture into it and fry it so that the bottom of the omelette does not burn and the top remains tender.

If a liquid omelette mass remains on the surface, then with a spatula very carefully push the lightly fried omelette away from the edges of the pan so that the mass pours out to the bottom and is also fried.

In this way, cook the omelette under the lid until done.

Let it sit for a while and serve it to the table.

How to cook an omelette correctly

The ideal omelet is certainly fluffy, tender, tasty and melts in your mouth. But does it always turn out like this? In the morning, everyone is rushing to work, and the time for preparing breakfast is reduced to a minimum. Sometimes, instead of an airy omelette, the plates end up with a dry, dense mass, more reminiscent of an egg pie. An unsuccessful culinary “masterpiece” can be disguised with herbs, delicious sauces, meat, vegetable, mushroom and cheese fillings. But every housewife wants to cook a delicious omelette that doesn’t have to be hidden under ham and cheese, but how to learn this art? Many cookbooks write that an omelette is a very complex dish that requires skill, dexterity and knowledge of some special secrets. In fact, everything is much simpler, and even a novice housewife can easily understand how to properly prepare an omelette and surprise the whole family.

Recipe 4: fluffy omelette with smoked sausage (with photo)

If you have some leftover sausage and don't know what to cook with it, make an omelet! It won't take you much time.

Don't be discouraged if the omelette turns out low. The point is not that you are a bad housewife and don’t know how to cook it. It’s just that for a fluffy omelette you need a frying pan with a small diameter, but roomy. That is, with high sides.

You also need to take into account the fact that many products that act as fillers add flavor, but do not allow the omelette mass to rise. Especially if ketchup or sauce is added to it.

eggs – 4 pcs.
milk – 60 ml
smoked sausage – 80 g
homemade seasoning with tomatoes – 2 tbsp. l.
ghee – 30 g
chopped dill and parsley - 1 tbsp. l.
salt and ground black pepper - to taste

Break eggs into a bowl, pour milk and add spices.

Stir the mixture with a fork or whisk, without whipping it into foam, since beaten eggs rise well during cooking, but fall quickly.

Melt the butter in a frying pan, add the sausage cut into small cubes and lightly fry. Don't try to turn it into breadcrumbs, let it remain soft.

Add homemade seasoning. It can be replaced with lecho, tomato sauce, ketchup. Stir and wait for excess liquid to evaporate.

Add chopped herbs and stir.

Pour the egg and milk mixture over the sausage.

Once the edges of the omelette have set a little, move them towards the middle. Cover with a lid, turn the heat to low (low) and cook until the omelette thickens.

Cut the finished omelette into portions and serve.

Hearty breakfast with sausage and tomatoes

If you add regular boiled sausage and tomatoes to the dish, you get a fairly simple but very satisfying breakfast. Moreover, preparing this version of an omelet in a frying pan with milk is quick and easy. First you need to collect all the necessary ingredients on your desktop:

3 eggs;
1 tomato;
50 ml whole milk;
a little salt and pepper;
50 g sausage;
10 ml of any sunflower oil;
parsley.

Omelette preparation technology:

Beat the eggs well with salt, milk and pepper.
Wash the tomatoes and then cut them into cubes.
Grind the sausage in the same way.
Heat oil in a frying pan with a thick bottom. For more flavor, you can add a piece of butter to the sunflower oil.
Place the sausage and tomatoes in a frying pan and fry them for about two to three minutes.
Pour the egg-milk mixture over the sautéed products and stir.
Fry covered until the surface of the complex “pancake” sets. After this, you can open it and sprinkle the finished omelette with fresh herbs.

This dish can be a good start to the day. It will not only lift your spirits, but also give you a good boost of energy.

Recipe 5: milk omelet with sausage - fluffy and tall

chicken egg - 3 pcs
boiled sausage - 100 gr
milk - 30 ml
salt - a pinch
vegetable oil - 1 tbsp.

In the first step of a step-by-step recipe with photos, you should prepare all the necessary ingredients so that you won’t be distracted by searching for them later. It is enough to place chicken eggs, milk, sausage, salt and a container of butter on the table.

Now you need to take a suitable bowl (we will subsequently beat chicken eggs in it). In this bowl you need to break the eggs and add a little salt. It is recommended to give preference to country eggs so that the taste of the dish is richer. But ordinary store-bought ones will also do.

Prepared chicken eggs need to be beaten well. It is recommended to use a whisk. You should get a homogeneous mass. If necessary, you can add a little more salt.

Now you should add a little milk to the bowl with beaten eggs and mix again. The result should be a homogeneous mixture that should appear airy in appearance.

At the same time you need to prepare the sausage. To do this, you need to peel it off. The sausage should be cut into small cubes.

Next you need to fry the chopped sausage. To do this, you need to set the frying pan on the fire, pour vegetable oil on it and heat it up. Pieces of sausage are poured into an already heated frying pan and fried until the cubes turn golden.

Now you should pour the beaten eggs and milk over the sausage.

The omelette should be fried over medium heat until cooked. The omelette will look most beautiful if it is even. To do this, you do not need to stir the dish, but carefully lift it with a spatula, waiting for the liquid egg mass to drain and fry.

The omelette with sausage is ready. It will turn out lush and very fragrant. It can be served cut into portions. You can supplement the dish with vegetables or herbs.

Lush omelet with flour and milk

To make the omelette more nutritious and high in calories, it is sometimes made with flour and milk. This option is also not particularly difficult. To work you will need:

4 large eggs;
40 g wheat flour;
60 ml whole milk;
table salt;
butter;
pepper (optional).

How to cook an omelette with flour to make it fluffy:

Break the eggs, separating the whites from the yolks. First you need to beat the whites well with a whisk. Then add the yolks, salt and pepper (if desired) and continue beating.
Pour in the milk and add the flour, mix thoroughly so that there are not even small lumps.
Place a frying pan on the fire and heat a piece of oil in it. It should melt completely.
Pour the prepared mixture so that it is evenly distributed over the surface. If the lower part of the omelette suddenly starts to burn somewhere, you need to carefully lift the “egg pancake” from that side and turn the frying pan so that the liquid mass flows down from the top.

The omelette can be considered ready when its surface has thickened and slightly compacted, while remaining fluffy and tender.

Recipe 6: fluffy omelette with tomatoes in a frying pan

Making an omelette with tomatoes “like in a cafeteria” at home is as easy as shelling pears. Take more eggs and less milk. One, two, three times, you will feed a large family with such an omelet.

chicken egg - 6 pcs
maloko 2.5% fat - 1 cup
tomato - 2 pcs
butter - 50 g
salt - to taste

Why do we use butter? This is for satiety and flavor. We take eggs marked C0 - selected. Ripe pink tomatoes are sweeter. Milk - to your taste. Salt - a couple of pinches.

Break the chicken eggs into a bowl. Just remember to wash them well before use.

Beat the main omelette product with a mixer or whisk until it becomes a fluffy foam.

The resulting foamy “cap” can be immediately salted.

Milk is added until the eggs have settled. Choose warm. Continue beating the eggs with the milk.

At this time, ask your assistants to lightly fry the chopped tomatoes in a frying pan in butter. Be sure to remove the skin from tough tomatoes.

Pour the omelette mixture over the fried tomatoes and immediately close the lid. Cook over low heat for 10 minutes.

The finished omelette with tomatoes will first rise strongly and then fall. At this point in cooking, you can pierce it with a knife to ensure even expansion.

As a rule, an omelet with filling is served for breakfast and always hot. Be sure to complement the dish with dill. Have a nice morning!

No. 7 - figured omelette

Preparation:

Cut the pepper into rings 1.5 cm thick.
Beat the eggs until smooth.
Heat the pan and add the peppers.
After this, pour the egg mixture into the rings.
Reduce heat and cover with a lid and fry until done.

It is not recommended to turn the peppers. Over low heat, the eggs will have time to completely curl. You can serve sprinkled with herbs.