Omelet in French means eggmass fried on both sides. Originating in France, this simple and delicious dish travels the world, becoming new components and changing beyond recognition. Let's open the classic omelet recipe. Paris cooks believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth miraculously harmonize with vegetables and meat in the composition of the dish. Classic omelette can be made with a variety of ingredients, but the way of cooking is approximately the same. The original French dish looks a bit unusual for us - it's not a lush high mass, but a kind of egg pancake. It can be rolled in half or rolled. The Italian frittata is prepared in several stages: first, the chatterbox grasps in the pan, and then leaves in the oven until ready. The basic rules for preparing a classic omelet are as follows:
That's all, all the secrets are revealed, it's time to begin to embody the masterpiece! 
Omelet with flour classic
If you do not get a high lush omelet, add the secret ingredient in the recipe - wheat flour. It will allow to prepare a dense high layer of fried 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)
Cooking method: In real traditional omelets, whites and yolks must be beaten separately, so prepare two bowls and separate the egg components from each other. Be sure to wash the eggs before that. Whisk the whites with a mixer or whisk until a persistent transparent foam appears. With a fork, whisk the yolks to white. Whip the whites and yolks together. Stir the mass with a whisk, lightly whisking. Add in the mass of milk with a trickle at the rate of half the norm per egg. This is a proven proportion of the liquid for a classic omelette with flour. Instead of milk in the egg mixture, you can add cream or sour cream and even kefir. And also meat or fish broth, depending on what will be the filling of the food. To give a more consistent consistency of the omelet in the dough, you can add wheat sifted flour or semolina. Such a recipe dictates that the egg mass should be left for a quarter of an hour for swelling. Salt, pepper to taste. How to warm up the pan. Butter butter or oil melt, let it will spread, but does not effervesce. Pour in the egg mixture and cover. When the surface of the omelet begins to set, gently pry a large spatula from below. The prepared omelet should be easily separated from the pan. Move the scapula under the omelet. With the second spatula, press it from above and turn it over quickly. Prepare a fried, but tender food will not take long - in 3 minutes the omelet will be ready. Bon Appetit!
Classic French omelette
Incredibly tender recipe for scrambled eggs! Taste is so luxurious that spices and herbs just break the perfect balance of eggs and butter. Give preference to white pepper as seasonings. Ingredients:
- egg chicken - 3 pieces
- Butter - 40 grams
- Spices (salt, ground white pepper) - optional
Cooking method: Take a medium-sized frying pan and melt about 50 grams of butter on the lowest heat - it should melt, but do not hiss. In the meantime, break into the bowl 3 eggs and whip them a bit with a whisk or fork until smooth. In the egg mixture prepared in this way, enter the hot butter in a thin trickle, stirring constantly, so that the eggs do not curl before the time. Leave some oil on the surface of the frying pan to cook an omelette on it. Salt and pepper (white pepper) to taste. Pour the mixture into a frying pan and heat on a small fire until the edges of the omelet start to turn white. Take the shoulder with a blade and very carefully, as the structure of the omelette is very tender, start using this same kitchen appliance to twist it into a neat roll. Do not wait until the top of the omelette is ready, turn off just at the moment when the edges just turn white. While you twist it, it manages to get ready inside and remains not fried outside. Spread the omelet over the edge of the pan onto the plate with the seam down. Serve with tomato slices, cucumbers, sweet pepper and herbs. Bon Appetit! 
Classic French omelette with mushrooms
Champignons, leeks, sweet peppers - a wonderful mixture of flavors and flavors perfectly complements this recipe for a tender milk omelet. 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 roasting:
- large spoon of butter
Cooking method: White stalk of leeks cut into rings, and washed mushrooms with thin plates. Cheese take on your taste and grate on a large grater. In a frying pan, simmer for a couple of minutes onions, and then add the mushrooms and fry all a few minutes. The washed and dried leaf of a lettuce is cut by strips, and pepper by thin strias. Eggs beat slightly with a fork, add a serving of milk, salt and a little pepper, add chopped greens and mix. In a frying pan about 18-20 centimeters in diameter, melt the butter to a liquid state. When it ceases to hiss and foam, slowly pour in the egg mixture and evenly distribute it. When the surface of the omelette is a little more liquid, put the top of the filling and sprinkle with cheese. Finished omelet roll in half, wrapped in it with lettuce and pepper. Lay the classic omelet in French with mushrooms on a plate and add fresh vegetables. Bon Appetit!
A classic omelette in Italian fritata with zucchini
Each country has its own traditional omelet recipe. In Italy it is fritata - 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
Cooking method: Young zucchini, onions and garlic peel. Cut the first two vegetables into thin slices, and chop the third one very finely. Preheat a thick-walled frying pan with oil, save onions for a couple of minutes onions, add garlic and sprinkle with Provencal herbs. Lay the squash and fry them on each side for two minutes. Eggs beat and a half of grated Parmesan and add to zucchini. Salt and pepper the vegetable mass, then reduce the heat and simmer for five minutes. Heat the oven to 180-200 ° C. Cover the omelet with the remaining Parmesan cheese and send it to the hot oven for 1-2 minutes. Readiness of the dish is determined by cheese crust: once it becomes golden, frittata must be extracted, otherwise its delicious, gentle consistency will disappear. Serve the breakfast hot with white bread toast. Bon Appetit! 
Classic French omelette with cheese
Parmesan cheese is ideal for this dish, but if you do not have it, it does not matter - replace it with Radomaster, Maazdam or any other suitable for 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
Cooking method: Beat the eggs one by one into a bowl and mix them with a fork. Pour in the milk and beat again. Frying pan with thick walls warm up and throw a piece of butter, sufficient for frying eggs. As soon as the oil ceases to foam, pour in a mixture of eggs and milk and mix the spatula 2 times with an interval of 5 seconds. So the omelette will pick up from all sides. A minute before the full readiness, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Prepared hot omelet roll in half cheese crust inward. Serve it hot, filling it with fresh or canned vegetables. Bon Appetit!
Omelette in French with mache
Delicious sprouts of peas are incredibly delicious, delicate and original to the taste. Without them, this French recipe will 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
Cooking method: Eggs break one by one into a bowl. Pour in the milk and stir the mixture lightly with a whisk. Add a pinch of salt, as much white ground pepper and mix again until smooth. Melt a couple of spoons of butter (at maximum temperature) in the frying pan, reduce the heat to an average value and pour the egg mixture onto the dishes. In the meantime, chop the green onions with rings, and cut the cherry tomatoes in half. After the bottom of the omelet is roasted, and its surface remains liquid, lay on the surface of cherry tomatoes, a little green onions and sprouts of peas mung beans. Sprinkle with grated Parmesan, fold the omelet in half and shift it onto the serving bowl. Top decorate with leaves of peas mung beans, remaining green onions and serve to the table. Bon Appetit! 
Baked traditional omelette
Do you remember what a tall and tasty omeletteserved in a pioneer camp or a school cafeteria? Lush, with thick baked crust, homogeneous 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
Cooking method: In a deep container, beat a dozen eggs and pour in the milk. Whisk the mixture until smooth, but do not shake. Salt the egg mixture and butter the form with butter. Warm up the oven to 200 degrees and put the mixture on the middle shelf, bake for exactly half an hour. The first 20 minutes do not open the oven door and try not to make noise again - the omelette is very whimsical. Cut the finished dish into pieces and put a piece of butter on top. Bon Appetit! It would seem that making an omelette is not difficult, but to cook a delicious dish is like creating a masterpiece. After all, it's not enough just to mix all the ingredients in a bowl - you still need to put your soul into it! Then the simplest recipe will help create a dish that will be worthy of a festive table. Cook with love and good luck to you in the culinary field!
