Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients. As I said, the chicken is boiled in advance, and the meat is separated from the bones. Peel the onion
Step 2:
Cut into thin quarter rings
Step 3:
Fry in a frying pan in olive oil until soft and golden for 3-5 minutes on high heat, but make sure that the onion does not burn, if necessary, reduce the heat. For omelets, I prefer olive oil - firstly, it has a higher heating temperature and it does not burn on high heat, and secondly, it is more oily and the omelet will definitely not stick to the pan
Step 4:
Meanwhile, mix the eggs with milk, salt and beat a little. It is necessary to beat just a little - so that all the components are mixed, but the egg retains its structure
Step 5:
To the fried onion we spread the pieces of boiled chicken, fry for literally 1 minute
Step 6:
Sprinkle a little pepper mixture or your favorite spices to the chicken, or just black pepper
Step 7:
Pour the egg mixture and reduce the heat to medium
Step 8:
When the egg grabs at the edges, we move it with a spatula to the center and let the liquid part that has not yet fried drain into a hot frying pan - so the omelet is evenly fried and will not burn
Step 9:
Fry the omelet on low heat, wait for it to fully grasp, usually it takes about 5 minutes
Step 10:
And while the omelet was frying, we have already grated the cheese on a fine grater - sprinkle it on the center of the omelet. I have parmesan for this omelet, but I deliberately did not specify it in the ingredients, because this overseas guest does not live in my refrigerator often. I usually take plain hard cheese
Step 11:
Fold in half
Step 12:
Let the omelet slide onto the plate - this should happen quite easily. Enjoy your meal!
Well, that's it, and it took no more than 10-15 minutes to cook! For breakfast - what you need!
The caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- 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
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
