Omelette in French means eggmass, fried on both sides. Originating in France, this simple and tasty dish travels around the world, acquiring new components and changing beyond recognition. Let's reveal the classic omelette recipe. Parisian chefs believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth are in wonderful harmony with vegetables and meat in the dish. A classic omelette can be made with a variety of ingredients, but the cooking method is approximately the same. The original French dish looks a little unusual for us - it is not a fluffy, high mass, but a kind of egg pancake. It can be folded in half or rolled. Italian frittata is prepared in several stages: first, the mixture is set in a frying pan, after which it is sent to the oven until done. The basic rules for preparing a classic omelette are as follows:
That's it, all the secrets are revealed, it's time to start bringing the masterpiece to life!
Omelet with flour classic
If you can't get a high fluffy omelette, add a secret ingredient to the recipe - wheat flour. It will allow you to cook a dense, high layer of scrambled eggs. Ingredients:
- 4 eggs
- a glass of milk
- one tablespoon of vegetable or creamy butter
- one large spoon of wheat flour
- salt, white or black pepper (according to your taste)
Method of preparation:In real traditional omelettes, the whites and yolks are necessarily whipped separately, so prepare two bowls and separate the egg components from each other. Be sure to wash the eggs beforehand. Whip the whites with a mixer or whisk until a stable transparent foam appears. Whip the yolks with a fork until white. Combine the whipped whites and yolks together. Stir the mixture with a whisk, whisking lightly. Add milk to the mixture in a stream at the rate of half the norm for one egg. This is a proven proportion of liquid for a classic omelette with flour. Instead of milk, you can add cream or sour cream and even kefir to the egg mixture. And also meat or fish broth, depending on what the filling of the dish will be. To give the omelette a thicker consistency, you can add sifted wheat flour or semolina to the dough. This recipe dictates that the egg mass should be left for a quarter of an hour to swell. Salt and pepper to taste. Heat the frying pan properly. Melt the butter, let it spread, but do not boil. Pour in the egg mixture and cover with a lid. When the surface of the omelette begins to set, carefully lift it from below with a wide spatula. The cooked omelette should easily separate from the frying pan. Place the spatula under the omelette layer. Press it down with the second spatula and quickly turn it over. It will not take much time to prepare a fried but tender dish - in 3 minutes the omelette will be ready. Enjoy your meal!
Classic French omelette
An incredibly tender recipe for scrambled eggs! The taste is so luxurious that spices and herbs will only upset the perfect balance of eggs and butter. Give preference to white pepper as a seasoning. Ingredients:
- egg chicken - 3 pieces
- Butter - 40 grams
- Spices (salt, ground white pepper) - optional
Method of preparation:Take a medium-sized frying pan and melt about 50 grams of butter in it over the lowest heat - it should melt, but not sizzle. Meanwhile, break 3 eggs into a bowl and beat them lightly with a whisk or fork until smooth. Add hot butter to the egg mixture prepared in this way in a thin stream, stirring constantly so that the eggs do not curdle prematurely. Leave some butter on the surface of the frying pan to cook the omelette in it. Salt and pepper (white pepper) to taste. Pour the finished mixture into the frying pan and heat over low heat until the edges of the omelette begin to turn white. Use a spatula to grab the edge and very carefully, since the structure of the omelette is very delicate, begin to roll it into a neat roll using the same kitchen appliance. There is no need to wait until the top of the omelette is ready, roll it up exactly at the moment when the edges just turn white. While you roll it, it will cook inside and will remain unfried on the outside. Place the omelette over the edge of the frying pan onto a plate, seam side down. Serve with tomato slices, cucumbers, sweet peppers and herbs. Enjoy!
Classic French omelette with mushrooms
Mushrooms, leeks, sweet peppers - a wonderful mixture of aromas and flavors perfectly complements this recipe for a delicate milk omelette. Ingredients:
- eggs - 2 pieces
- 20 milliliters of pasteurized milk
- salt and pepper to your liking
- champignons - 3 pieces
- Leek - 1 stem
- 3-4 leaves of lettuce
- 30 grams of hard cheese
- ¼ pod of sweet pepper
For frying:
- large spoon of butter
Method of preparation:Cut the white stem of the leek into rings and the washed champignons into thin slices. Take the cheese of your choice and grate it on a coarse grater. Simmer the onion in a frying pan for a couple of minutes, then add the mushrooms and fry everything for a few minutes. Cut the washed and dried lettuce leaf into strips and the pepper into thin strips. Beat the eggs lightly with a fork, add a portion of milk, salt and a little pepper, add chopped greens and stir. Melt the butter in a frying pan about 18-20 centimeters in diameter until liquid. When it stops hissing and foaming, slowly pour in the egg mixture and distribute it evenly. When the surface of the omelette is still a little runny, put the filling on top and sprinkle with cheese. Fold the finished omelette in half, wrapping the lettuce leaves and pepper in it. Place the classic French omelette with mushrooms on a plate and add fresh vegetables. Enjoy!
A classic omelette in Italian fritata with zucchini
Each country has its own traditional omelette recipe. In Italy, it is frittata - a delicate egg mixture with vegetables and cheese. Ingredients:
- 6 chicken eggs
- 2 zucchini or zucchini
- 1 red onion
- 2 cloves of garlic
- 100 grams of grated Parmesan
- 2 tablespoons olive oil
- a pinch of a mixture of Provence herbs
Method of preparation:Peel the young zucchini, onion and garlic. Cut the first two vegetables into thin circles and chop the third very finely. Heat a thick-walled frying pan with oil, sauté the onion for a couple of minutes, add the garlic and sprinkle with Provencal herbs. Put the zucchini in and fry them on each side for two minutes. Beat the eggs with half of the grated Parmesan and add to the zucchini. Salt and pepper the vegetable mixture, then reduce the heat and simmer for five minutes. Preheat the oven to 180-200°C. Sprinkle the remaining Parmesan over the omelette and place it in a hot oven for 1-2 minutes. You can tell when the dish is ready by the cheese crust: as soon as it turns golden, take the frittata out, otherwise its amazing delicate consistency will be lost. Serve hot with white bread toast. Bon appetit!
Classic French omelette with cheese
Parmesan cheese is ideal for this dish, but if you don't have it, no problem - replace it with Radomer, Maasdam or any other cheese that suits your taste in this recipe. Ingredients:
- egg quail - 9 pieces
- milk - 9 teaspoons
- cheese - 50 grams
- butter - spoon dining room
- freshly ground black and white peppers - pinch
Method of preparation:Break the eggs one by one into a bowl and mix them with a fork. Pour in the milk and whisk again. Heat a frying pan with thick walls and throw in a piece of butter, enough to fry the eggs. As soon as the butter stops foaming, pour in the egg and milk mixture and mix with a spatula 2 times with an interval of 5 seconds. This way the omelette will stick faster on all sides. A minute before it is completely ready, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Fold the cooked hot omelette in half with the cheese crust inward. Serve it hot, garnished with fresh or canned vegetables. Enjoy!
Omelette in French with mache
Delicious pea sprouts are incredibly tasty, tender and original in taste. Without them, this French recipe would lose its zest. Ingredients:
- 2 chicken eggs
- butter - 35 grams
- milk - 20 milliliters
- feather of onion - small bundle
- cherry tomatoes - 5 pieces
- Parmesan grated - 50 grams
- sprouts of pea mung bean - 1/4 cup
Method of preparation:Crack the eggs one by one into a bowl. Pour in the milk and whisk the mixture lightly. Add a pinch of salt, the same amount of ground white pepper and stir again until smooth. Melt a couple of tablespoons of butter in a frying pan (on maximum heat), reduce the heat to medium and pour the egg mixture into the pan. Meanwhile, cut the green onions into rings and cut the cherry tomatoes in half. After the bottom of the omelette is fried and its surface remains runny, place the cherry tomatoes, some green onions and mung pea sprouts on the surface. Sprinkle with grated Parmesan, fold the omelette in half and transfer to a serving plate. Decorate the top with mung pea leaves, the remaining green onions and serve. Enjoy!
Baked traditional omelette
Do you remember how tall and delicious the omelette is?served at a pioneer camp or school cafeteria? Fluffy, with a thick baked crust, smooth and tender. Let's learn how to cook this recipe together. Ingredients:
- 10 eggs (large)
- half a liter of milk
- 40 grams of butter
- a teaspoon without a slide of salt
For baking:
- a large spoon of butter to coat the form
- thick-walled rectangular shape for baking
Method of preparation:In a deep container, beat a dozen eggs and pour in milk. Mix the mixture with a whisk until smooth, but do not beat. Salt the egg mixture and grease the pan with butter. Preheat the oven to 200 degrees and place the mixture on the middle shelf, bake for exactly half an hour. Do not open the oven door for the first 20 minutes and try not to make unnecessary noise - the omelette is very capricious. Cut the finished dish into pieces and put a piece of butter on top. Enjoy! It would seem that making an omelette is not difficult, but preparing a delicious dish is like creating a masterpiece. After all, it is not enough to just mix all the ingredients in a bowl - you also need to put your soul into it! Then the simplest recipe will help you create a dish that will be worthy of a festive table. Cook with love and good luck to you in the culinary field!
