Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. It is better to take the eggs out of the refrigerator in advance so that they warm up, so the omelet will turn out more magnificent. If you do not have time to do this, then put them in warm water for a short time. The amount of milk is taken at the rate of 50 ml per egg.
Step 2:
Break the eggs into a bowl, shake with a whisk, without trying too hard, just to stir the yolks and whites.
Step 3:
Add milk and mix again. Our goal is not to beat the mass, but simply to mix. At the same stage, add salt.
Step 4:
Heat the frying pan, put the butter, melt it, spreading it well on the bottom and sides of the pan.
Step 5:
Pour out our milk-egg mass and immediately turn down the fire.
Step 6:
Cover with a lid and simmer the omelet for about 15 minutes on minimal heat.
Step 7:
When the eggs are completely seized, that is, there will be no liquid mass left in the omelet, turn off the fire. And let's give the omelet a little rest under the lid. Then cut into portions and serve to the table.
It was a basic recipe for a classic omelet. Now consider the options.
It will be very tasty if you add various sausages to the omelet. Boiled, smoked sausage, sausages, sausages - everything will do. Just cut them into cubes or circles and fry them at the very beginning of cooking in a frying pan in butter, and pour the milk mixture over the finished ones.
In the summer, be sure to try an omelet with tomatoes, they should also be fried at the very beginning, you can add onions. We do the same with mushrooms.
If you like potatoes, then fry slices of peeled boiled potatoes until golden brown and pour eggs - this dish will replace dinner or lunch.
Before serving, the omelet is often sprinkled with grated cheese and herbs.
Cook according to your taste, add what you like, and every time you will get a new dish.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
