Cooking a meal in a hurry is the strength of every housewife, but most often such simple dishes as sandwiches, pasta with sausages or banal fried eggs come to mind.
But about such an easy and easy-to-cook dish, like an omelet with milk, many forget. And in vain. The products that make up it are elementary, affordable and always have in almost every home, and the scope for experiments is so great that even if you cook an omelet with milk in a pan every day, you can create new dishes every time.
Omelet with milk in a pan - general principles of preparation
There is an opinion that a truly delicious, magnificent omelet can be prepared only in the oven or in the oven, but this is a profound mistake. Making an air omelet in a pan is also easy. The main thing to consider is either to prepare an omelet from a large number of eggs, or to beat egg whites separately from the yolks, and the more thoroughly the whites are beaten, the more magnificent and elastic the omelet will turn out. Some add soda to the egg mass when whipping, which raises the omelet, but in order not to spoil the final taste of the dish, it is better to put soda in minimal amounts or quench with vinegar.
There are so many recipes for omelet with milk that it is probably impossible to list everything. But the general principle of any recipe is the same: eggs are beaten with milk, salt and spices, after which the mass is transferred to a greased pan and stewed under a closed lid.
But in order to make the dish more satisfying and tasty, all kinds of additional ingredients are added, and this is just where the set may be limited only by your imagination. After all, an addition to an omelet with milk can be:
• meat products: sausages, ham, chicken, minced meat, ham;
• vegetables: peppers, tomatoes, onions, carrots, zucchini, broccoli;
• seafood: fish, crab meat, shrimp;
• as well as green peas, green beans, any mushrooms;
• cheeses;
• and much more.
In addition, using a variety of herbs, spices, spices and seasonings, you can give an omelet with milk not only a new taste and aroma, but even color: Provencal or Italian herbs, parsley, basil, saffron, garlic, peppers and more.
Omelet is good in both hot and cold. Serve it as a main dish with fresh bread or freshly prepared toasts, sprinkled with herbs or watering the sauce.
1. Omelet with milk in a pan
Ingredients:
• five eggs;
• 2 tbsp. l flour;
• 200 ml of milk;
• vegetable oil;
• spices, salt.
How to cook an omelet with milk in a pan:
1. To make the omelet magnificent, you need to beat the whites separately from the yolks. Therefore, separate them from each other, remove the proteins for 10 minutes in the refrigerator, and beat the yolks with spices and salt.
2. Add milk, whisk thoroughly again.
3. In another bowl, whisk the cooled proteins to a thick white froth.
4. Carefully introduce the protein in the yolk mixture, mix.
5. Heat the oil in a pan. If you want the taste of the omelet with milk to be creamy, put sweet cream butter, but you can also cook in odorless vegetable oil.
6. Pour the omelette mixture into the pan, cook for 5 minutes over low heat.
7. Cover the pan with a lid, hold for another 6-7 minutes, turn off the gas.
8. Serve hot, sprinkled with fresh herbs if desired.
2. Omelet with milk in a pan with sausage, tomatoes and cheese
Ingredients:
• 3-4 eggs;
• 100 g of cooked sausage;
• large tomato;
• 70 g of cheese;
• a third of a glass of milk;
• salt, pepper, butter.
How to cook:
1. Cut the sausage into medium-sized cubes.
2. Rinse the tomato and cut into small slices.
3. Break the eggs, salt, pepper, pour the milk. Beat until smooth.
4. Melt the butter in a pan, put the prepared pan. Stir, fry for 2-3 minutes until golden brown.
5. Add chopped tomato, fry over low heat, stirring for a couple more minutes.
6. Pour the sausage with tomato milk-egg mixture, evenly distribute finely grated cheese.
7. Cover the pan with a lid, cook, without disturbing, for about 10 minutes.
3. Omelet with milk in a pan with vegetables
Ingredients:
• 5 eggs;
• 100 ml cream;
• 100 ml of milk;
• red and green bell peppers;
• a tomato;
• 100 g of green beans;
• sweet cream butter for frying;
• spices and salt to taste.
How to cook:
1. Rinse all vegetables thoroughly, remove seeds and tails from the pepper.
2. If your beans are frozen, pour boiling water for 1-2 minutes, then rinse.
3. Cut sweet pepper into strips, tomato into cubes, if the beans are large, then cut it into several parts.
4. On a hot oil in a frying pan, fry the peppers first for a couple of minutes, then put the tomato and beans, fry for another 3 minutes.
5. Beat the yolks separated from the proteins with milk and cream, spices and salt.
6. Introduce separately whipped proteins into the resulting mixture. Shuffle.
7. Pour the mixture to the vegetables. Fry over low heat, covering the pan with a lid, 8-10 minutes.
4. Omelet with milk in a pan with chicken
Ingredients:
• five eggs;
• 200 g chicken;
• 200 ml of milk;
• ground pepper, salt;
• butter;
• soy sauce.
How to cook omelet in a pan with chicken:
1. Rinse the fillet thoroughly under running water, if necessary, remove the skin, grease, and film. Dry, cut into small pieces.
2. Fry in hot butter, stirring occasionally, for about 15 minutes.
3. 5-6 minutes before cooking, pour 1-2 tbsp into a pan with fried chicken l soy sauce.
4. Beat whites to a white froth, yolks with milk and spices and salt until smooth. Mix both mixes.
5. Pour the resulting mass into a pan, cover the dishes with a lid. Cook, reducing heat to a minimum, 8-10 minutes.
5. Omelet with milk in a pan with seafood
Ingredients:
• 6 eggs;
• 150 g peeled shrimp;
• 200 g broccoli;
• 100 ml of milk and cream;
• seasonings, salt, oil.
How to cook:
1. Peel the shrimp from the shell, put in a pan greased with butter.
2. Fry the shrimp on both sides, giving each side no more than 1 minute, otherwise the seafood will turn out rubber. Put the shrimp on a plate.
3. Rinse the broccoli, divide the cabbage into small inflorescences.
4. Beat the egg yolks with milk, salt and seasoning with a mixer or whisk.
5. Separately, beat the whites, introduce them into the yolk mass.
6. Add broccoli and already prepared shrimp to the egg-milk mixture. Shuffle.
7. Pour the aromatic mixture into a red-hot greased pan, fry, covered with a lid, for 10-12 minutes.
6. Omelet with milk in a pan with herbs and zucchini
Ingredients:
• 200 ml of milk;
• 5 eggs;
• a small young zucchini for 180-200 g;
• a bunch of fresh parsley;
• oil, spices.
How to cook an omelet with milk in a pan:
1. Peel the thoroughly washed zucchini, cut into thin slices.
2. Rinse fresh parsley, separate the leaves from the twigs. Throw branches or use, for example, as an additive in the preparation of the broth, and chop the leaves.
3. Beat the egg whites until a thick and stable foam, in a separate bowl, mix the yolks with spices and milk until smooth.
4. Mix the squirrels with the yolks, mix the slices of zucchini and parsley here.
5. Cook by preheating a pan with a slice of butter, under a closed lid for 10 minutes.
7. Omelet with milk in a pan with mushrooms
Ingredients:
• 3 eggs;
• 50 ml of milk;
• 3-4 large champignons;
• leek;
• a quarter of red bell pepper;
• greenery;
• 50 g of hard cheese;
• salt, pepper, oil.
How to cook:
1. Cut the white part of the leek into thin rings.
2. Rinse the mushrooms and cut into thin slices.
3. Grate the cheese.
4. Pepper and cut into strips.
5. Grind the rinsed greens.
6. Fry the champignons with leek in a pan until softened and evaporated. Cool the mixture.
7. Beat eggs with milk, salt and spices. Mix this mixture with chopped herbs, fried mushrooms and onions with onions.
8. Pour the mass into a hot pan, sprinkle with grated cheese.
9. Cook with a lid on the pan for 7-10 minutes.
10. Serve hot omelet with milk.
Omelet with milk in a pan - useful tips
• If you decide to cook an omelet with milk, adding any vegetables, it is best to fry them first so that they do not remain raw. The only exceptions are young zucchini, herbs, to give a special taste - bell peppers.
• In almost every recipe, it is recommended to beat the yolks separately from the proteins - this is necessary so that the omelet turns out to be lush, and not in the form of a pancake. But if you cook a large number of dishes from 7-8 eggs or more, then you can beat the eggs before cooking, without separating the yolks from the proteins, the omelette will turn out to be voluminous and magnificent.
• For the splendor of omelet, you can also add a little ordinary flour when whipping, but note that this ingredient will make the dish more nutritious.
• If you put a couple of spoons of fresh sour cream in the egg-milk mixture, the taste of the omelet will turn out to be soft and creamy. The same effect is achieved when cooking in butter, not vegetable oil.
• Omelet is a wonderful, hearty and healthy breakfast for children. If your baby does not really like eggs, you can decorate the dish with bright, beautifully chopped vegetables or, for example, corn, green peas, cherry tomatoes, giving an ordinary omelet an interesting and mouth-watering look.
