Omelet with water like in childhood. Omelet like in kindergarten: how to cook the same one at home. How to cook a fluffy omelette in the oven, like in kindergarten - a very simple omelette recipe with step-by-step instructions

Option 1: Classic water omelette recipe

Omelette is perfect for any breakfast. And not only because it is useful. First of all, such snacks are popular due to their speed of preparation. So, mixing will take no more than 10 minutes. The same amount will be spent on baking. As for the ingredients, you will need eggs, water, oil and spices. So, let's look at several options for preparing an omelette in water.

Ingredients:

• three fresh medium eggs;
• 19 grams of purified water;
• a pinch of dried dill;
• salt/hot pepper;
• oil for frying.

Step-by-step recipe for omelette on water

Break all medium-sized chicken eggs one by one into a dry container. Using a fork, or better yet, a whisk, beat the mixture into a foamy mixture.

At the end, pour in a spoonful of refined oil. Mix everything again.

Place a non-stick frying pan on a burner over medium heat. Warm up well.

Drizzle a tablespoon (teaspoon) of oil over the hot bottom. Pour the water omelette inside. To cover with a lid.

Leaving the heat on medium, cook breakfast for 10-12 minutes. During this time, the omelette will cook evenly and completely.

It is important to serve the egg appetizer hot, accompanied by a slice of bread and a cup of green tea.

Breakfast preparation times may vary. This depends on the power and size of the burner, as well as the thickness of the walls of the pan. Therefore, check the condition of the omelet after 4-5 minutes. As for the sauce, it is better to serve sour cream or tomato dressing (ready-made or homemade from fresh tomatoes).

Omelet on water according to the Dukan diet

The Dukan system is based on increasing the proportion of protein products in the diet. According to the doctor, dishes made from pure proteins reduce the feeling of hunger and contribute to additional energy expenditure on digestion (they are also called dishes with minus calories). An omelette with water according to Dukan is prepared at the “Attack” stage, intended for the active burning of excess weight. During this period, it is recommended to eat only protein foods - eggs, individual parts of horse meat, beef, rabbit, poultry and seafood.

You will need:

• eggs - 3 pieces;
• water - 3 tablespoons;
• dill - a pinch;
• basil - 1.5 teaspoon;
• salt pepper.

Preparation

1. Separate the whites from two eggs and mix thoroughly.
2. Add one whole egg, water, and other ingredients to the whites and mix again.
3. Pour the mixture into a non-stick frying pan. Fry the omelette over medium heat on both sides until a light crust appears.

According to Dukan, tofu cheese, crab sticks and shrimp can be added to the water omelette recipe without harming the system. It is also possible to replace water with skim milk, and diversify the greens with parsley, green onions and oregano.

Option 2: Quick omelette recipe on water

If you first put the frying pan on the fire, and at the same time, while its bottom is warming up, quickly knead the egg mixture, you will be able to save about 5 minutes. Which is sometimes very important for breakfast. You might also find this option useful.

Ingredients

:

• one and a half tablespoons (tablespoons) of water;
• three chicken eggs;
• dried herbs/salt;
• a couple of teaspoons of oil (sunflower).

How to quickly cook an omelette using water

Place a small non-stick frying pan over medium heat.

While the bottom is heating, in a bowl, wiped dry, beat fresh eggs with a whisk. Moreover, it is important to try to break them carefully so that pieces of the shell do not get inside.

Also quickly add one and a half tablespoons of water. Add dried herbs. Add some salt.

At the last stage, add a spoonful of oil. Mix everything again.

Grease the heated bottom of the frying pan with a second spoon of oil. Pour over the egg mixture. Immediately cover the omelette with a lid.

Fry the tender appetizer for about 9-10 minutes. Serve immediately, sprinkled with herbs and topped with tea.

Do not increase the temperature under the frying pan too much, otherwise the omelette may burn on the bottom but remain raw on the inside. Therefore, to reduce cooking time, turn it over after 4-5 minutes using a wide spatula.

Recipe for omelette on water. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Water Omelette”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Omelette on water is 95.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Option 3: Water omelette with mushrooms

It is advisable to include fresh mushrooms (in our case, champignons) in the diet in the first half of the day. Therefore, we could not ignore this ingredient with our culinary attention. Let's prepare an omelet with champignons and green onions right now!

Ingredients

:

• three medium champignons;
• three chicken eggs;
• oil in eggs and in frying pan;
• a pinch of salt;
• 20 grams of filtered water;
• three to four arrows of green onions;
• ground pepper.

How to cook

Wash and clean the champignons. Cut into thin equal slices, cutting off the stems.

In addition, wash the onion arrows and cut into small pieces.

Carefully break all planned eggs into a bowl. Pour in oil (a teaspoon) and water.

Beat the mixture, adding ground pepper and fine salt as you go.

At the same time, heat a non-stick frying pan over medium heat. Lubricate with a small amount of oil.

Place the champignon slices on the hot bottom. Fry for a minute on each side.

Then pour the mixture of eggs, oil, water and spices inside. Stir to lift the mushrooms from the bottom. Immediately sprinkle with green onions.

Under a closed lid, fry a tender omelette in water for about 10-11 minutes. Do not open the lid. Serve hot with bread and juice.

If you want to include wild mushrooms in the presented breakfast, be sure to rinse them thoroughly, remove damaged parts and soak in cold salted water for an hour. Then it is important to dry them well so that no water gets into the heated frying pan, which will start to “shoot”.

Option 4: Steamed omelette with mineral water

By transferring the process of preparing our omelet to a double boiler, you will get a very light diet breakfast. And mineral water will give it a special splendor, which we strongly recommend using this time.

Ingredients

:

• two dessert spoons of mineral water;
• four eggs (chicken);
• fine salt;
• a couple of sprigs of parsley;
• spoon of olive oil.

Step by step recipe

Break the eggs into a container that needs to be washed and wiped. Pour in olive oil and mineral water.

Immediately sprinkle with salt. Beat with a metal whisk until smooth and foamy.

Now line a special plastic container with holes with baking paper (one layer will be enough).

Pour water into the steamer bowl or a suitable saucepan. Boil.

Place a container with paper on top. Pour in the mixed eggs. Scatter parsley leaves (washed, without stems) over the surface.

Close the steamer or line the container with foil when cooking over a saucepan. Bake the omelette in water for about 15-17 minutes. After checking for readiness, serve immediately with juice or kefir.

It is important to cover the container with paper so that the mixture does not flow through the holes. By the way, we recommend adding a variety of spices to the boiling water below. For example, laurel, cinnamon, coriander or cloves.

Option 5: Water omelette with tomatoes and herbs

You can diversify a slightly lean egg omelet by including additional products in its recipe. In this option, we suggest choosing juicy tomatoes and aromatic fresh herbs.

Ingredients

:

• three small tomatoes;
• three sprigs of parsley and dill;
• dried basil;
• fine salt;
• spoon of olive oil;
• three eggs;
• one and a half tablespoons of water (clean, cool).

How to cook

Wash small tomatoes. Blanch and cut into relatively thin slices.

Now chop the clean greens.

Place a suitable frying pan (preferably with a non-stick coating) to heat up.

Beat all the eggs inside. Pour in filtered water and olive oil. While stirring, add salt (finely ground) and dried basil.

After mixing the mixture until foamy, pour into a hot frying pan. Fire - medium.

Immediately spread out the tomato pieces. Sprinkle with herbs. Cover (tightly) with a lid.

Let the omelette sit in the water for 10-12 minutes. During this time, breakfast should be fully prepared. If this happens earlier, turn off the stove without hesitation.

If you have a little time and desire, it is permissible to fry the prepared tomatoes for 30-35 seconds. Then they should be carefully removed and placed on the egg mixture. To make the omelette more spicy, we recommend adding ground pepper.

Option 6: Water omelette with cheese and sausages

We dedicate the last recipe to those who cannot imagine breakfast without meat. True, in our case it will be sausages. In addition, we suggest sprinkling the omelette with grated or chopped cheese, which will make it more satisfying.

Ingredients

:

• two standard sausages;
• four eggs;
• 45 grams of cheese (hard);
• salt/seasonings “For meat”;
• refined oil into the mixture and into the frying pan;
• two dessert spoons of water;
• greens for serving.

Step by step recipe

Remove the sausages from cellophane film (if any) and wash. Cut into thin slices on a board.

Now turn the stove burner to medium heat. Place a frying pan with a non-stick coating. Grease with oil.

While the bottom is warming, crack four eggs into a bowl. Pour in cool water. Pour salt and seasoning “For meat” inside.

Mix vigorously with a whisk. Once you have a homogeneous mixture, set aside.

Immediately pour in the egg mixture. At the last stage, fill the omelette with grated hard cheese.

Cover the breakfast with a lid. Bake for 11-13 minutes. This omelet cannot be turned over.

In addition to hard cheese, you can also take other varieties. For example, mozzarella, feta cheese or suluguni. At the same time, it is permissible to cut it into pieces rather than grate it. As for sausages, it is permissible to use both regular boiled and spicy smoked ones.

Hello, dear readers! Many of us eat omelet for breakfast because of its nutritional value and health benefits. However, eggs fried in a frying pan in oil become very high in calories, and this can greatly affect our figure. You can reduce the calorie content of a dish by steaming it. In addition, steaming allows you to preserve vitamins and microelements in the product, and such food also gets rid of the formation of carcinogens harmful to health. There are many recipes for how to cook steamed omelette, suitable for dietary nutrition.

Cooking in a slow cooker

To prepare a fluffy, delicious omelette, you need:

• 2 eggs;
• 60 grams of champignons;
• 80 grams of tomatoes;
• 20 grams of low-fat sour cream;
• 20 milliliters of milk;
• a little salt and pepper.

Step-by-step preparation:

1. You need to break the eggs into a deep enough container. The mixture is lightly whisked with milk and sour cream.
2. The egg-milk mass is seasoned with pepper and salt.
3. Tomato and mushrooms are washed well and dried.
4. Mushrooms are peeled.
5. Tomatoes and mushrooms are cut into slices and placed in a form intended for use in a slow cooker.
6. The omelette mixture is poured over the filling. It is very important that the egg mixture completely covers the filling!
7. The breakfast pan is placed on the steam rack.
8. The multicooker is closed and activated in the “Steamer” mode for 8 minutes.

If you have chosen a non-silicone form for cooking, I advise you to treat the bottom and walls of the hard container with a small amount of butter. This way you can easily remove the cooked dish by simply turning the dish over.

Protein omelet with chicken fillet in a slow cooker

If you love meat, then to create a dietary breakfast it is better to take chicken fillet, as it is low in calories.

How many and what products will we need:

• 6 eggs;
• 150 milliliters of milk;
• 200 grams of chicken fillet;
• half a bell pepper;
• a little herbs and salt.

How to cook:

1. The chicken fillet is washed, dried, and cut into small cubes.
2. Bell pepper is cut into small slices.
3. The whites are separated from the yolks, beaten with milk and salted.
4. The container for use in the multicooker is treated with a small amount of oil.
5. The fillet is laid out in a treated container, and then covered with bell peppers and chopped herbs, poured with an egg mixture.
6. Everything is mixed and placed on the steam rack of the multicooker.
7. Water is poured into the bottom of the apparatus. The multicooker is activated in the “Steamer” mode for 15 minutes.

To reduce the calorie content of the dish, I advise you to avoid using oil to process the mold; in this case, the dish must be served directly in the cooking container, or use silicone molds.

After watching the video, you will learn how to prepare a steamed omelette in a slow cooker:

Omelet like in kindergarten in a frying pan

Ingredients:

• eggs – 6 pcs.;
• milk – 50 ml;
• water – 50 ml;
• butter – 30 g.

Cooking method

• Break the eggs into a large bowl.
• Add milk and water, salt.
• Using a fork or whisk, lightly beat the mixture. There is no need to beat it until the volume increases. Enough for the eggs to combine with the milk.
• Heat a frying pan and grease it with oil. Pour in the omelette mixture.
• Lightly stir the liquid from the edges to the middle and cover with a lid. Reduce heat to low.
• Once the entire omelette has thickened, it is ready.
• Transfer it to a warmed plate and serve.

Cooking in a steamer

Cooking an omelet in a double boiler has its advantages. Firstly, the dish turns out fluffy and tender, and secondly, it does not burn at all! So, in addition to the double boiler, we will need:

• 2 eggs;
• 100 milliliters of low-fat milk;
• a little salt and pepper.

Steam omelette is prepared using the following technology:

1. The eggs are pre-cooled and then broken into a deep bowl and beaten with a whisk along with the milk.
2. Next, the mixture is salted and peppered. Sometimes at this stage I add ham and shrimp to the dish, but such ingredients will increase the calorie content of the omelette. To make your breakfast tastier without harming your figure, I recommend adding tomatoes, bell peppers or herbs to it.
3. The steamer bowl is treated with vegetable oil. The mixture is poured into the steamer bowl. The timer is activated for 20 minutes.

To make the dish tastier, it should be consumed immediately.

Protein breakfast in a steamer

Such food is used in the diet menu, since high-calorie yolks are excluded from its preparation.

You will need:

• 2 eggs;
• 120 grams of milk;
• a little salt.

Step by step recipe:

1. The whites are separated from the yolks.
2. The whites are mixed with salt and milk and then beaten with a whisk. To make the mixture more fluffy, I recommend using a mixer or blender.
3. The egg-milk mass is poured into a double boiler.
4. The timer is activated for 10 minutes.

To make it easier to remove breakfast from the bowl, it should be pre-treated with a small amount of vegetable oil. To make the egg mass more tasty, I recommend adding to it:

• greens - the dish is especially tasty with parsley or basil;
• bell pepper;
• spinach;
• celery;
• cabbage;
• zucchini

These additional ingredients will have virtually no effect on the calorie content of the dish, but will significantly improve its taste.

Salads are very healthy, so it’s worth preparing.

Omelet with vegetables in a double boiler

Steam omelette on water is ideal for a child over one year old: it is tender, juicy and healthy. In one meal, the baby will receive enough vitamins and amino acids contained in eggs. In winter, it is not prohibited to use frozen vegetables. There is no need to defrost them before cooking - just rinse them under warm water and add them to the dish.

You will need:

• eggs - 4 pieces;
• water - 3 tablespoons;
• diced vegetables - 1.5 cups;
• salt.

1. Beat eggs with water and salt.
2. Place the vegetable mass (you can take zucchini, sweet peppers, green peas, onions, broccoli) into a bowl. Pour the omelette mixture over the vegetables and stir.
3. Turn on the steamer for twenty minutes. After turning off the half-finished dish, stir again and, having set the 10-minute mode, wait for completion. Ready!

An omelette on water in a double boiler does not need to be turned over: it turns out light, tender, without a fried crust, suitable for children's and gentle nutrition. To avoid an allergic reaction in children, do not add tomatoes and carrots to the dish. For the same reason, pediatricians recommend replacing chicken eggs with quail eggs at a ratio of 1:4.

Now you know how to cook an omelette with water - just ordinary ingredients, 10 minutes - and a hearty dish is ready. Using simple recipes, you can quickly feed your family, as well as set the table for the holiday in an original way.

Cooking in the microwave

You can also cook an omelet in the microwave, for this you will need:

• 2 eggs;
• 4 tablespoons of milk;
• salt and pepper.

How to cook:

1. Eggs are beaten in a container.
2. Milk is gradually introduced into the egg mixture, then it is salted and peppered.
3. The form is covered with a plate, lid or cling film.
4. Next, the mixture is placed in the microwave.
5. Breakfast is prepared on medium power for 5 minutes.

If a hard container was used during the cooking process, and there is a need to remove the finished dish from it, you should treat the mold with butter before cooking.

Omelet on water in the oven

If you need to reduce the calorie content of your breakfast as much as possible, you should avoid preparing it with milk in favor of water.

You can prepare breakfast using water from the following products:

• 3 eggs;
• 3 dinner spoons of water;
• 1.5 dessert spoons of basil;
• pinches of dill;
• a little salt and pepper.

How to do:

1. Take 2 eggs, which are separated into yolks and whites.
2. Beat 1 whole egg into 2 whites, add water, add basil, dill, mix everything, pepper and add salt.
3. The mass is poured into a container for the oven.
4. The oven is heated to 180 degrees.
5. The mold is covered with foil or a lid and placed in the oven.
6. Everything is prepared within 20 minutes. 5 minutes before the end of cooking, the foil should be removed to allow a golden brown crust to appear.

It is worth considering that you can add tofu cheese, boiled shrimp or crab sticks to any classic omelette without harming your figure.

If you liked the presented diet breakfast recipes, I recommend that you save the link to this page on your social networks. By the way, perhaps it is your saved note that will allow your friends to quickly find a recipe for a delicious and sumptuous breakfast! If you want to regularly receive even more useful information, you can subscribe to blog updates! See you soon, dear readers!

Mini Tips for Losing Weight

Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)

Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.

Omelet is a dish that will appeal to lovers of tasty and satisfying food, dieters and children. You just have to cook it not in a frying pan, but simply bake it in the oven. This method of heat treatment will help preserve more vitamins and prepare a fluffy and tender omelette, without the use of complex kitchen equipment.

The classic recipe for a fluffy omelette in the oven is prepared with just three ingredients (eggs, liquid and spices). Cow's milk is most often used as a liquid, but if you want to add nutrition to the dish, you can use sour cream or cream.

In order for the omelette to turn out great, it is important to strictly maintain the proportions of the ratio of liquid and eggs; for the classic recipe they will be as follows:

• 5 chicken eggs;
• 100 ml milk (cream or sour cream);
• salt and spices to taste.

How to cook:

1. Beat the eggs with a few sweeping movements of a whisk or a regular table fork. At the same stage, you can add salt and spices, or you can do this a little later.
2. If salt and spices were not introduced into the mixture earlier, then mix them with milk and pour into the beaten eggs, stirring thoroughly.
3. Pour the egg-milk mixture into a greased baking dish. It is worth considering the fact that during baking the mass will almost double, so fill the mold to a maximum of ½.
4. The omelette should spend about 25 minutes in the oven. The most optimal and comfortable cooking temperature will be in the range from 160 to 200 degrees, depending on the specific oven.

Water omelette with mayonnaise

I wanted to have an omelet for dinner. After examining the refrigerator for food and not finding milk in it, I decided to experiment a little. Thinking that water would make a completely bland omelette, I decided to add mayonnaise to the water. You will find out what came out of this at the end of the recipe. My whole family loves omelet, and we cook it very often, even my son sometimes manages to feed a small piece, although feeding him is very difficult, well, he doesn’t want to eat normal food, and that’s all. Having laid out all the necessary ingredients, I immediately wondered how I would cook it until it was ready - on the stove or in the oven? And I decided that I would do it in the oven. It may take more time, but this way I will be at least a little sure that I will get an edible dish. And I was right. So let's get started. Products needed for cooking

- eggs - 4 pieces - water - 200 grams - salt - a pinch - mayonnaise - 1 tablespoon - butter for greasing the mold
I always use this proportion when preparing an omelet - 2 eggs per 100 grams of milk. In this case, it will be water with mayonnaise, I wanted to take kefir, but I was afraid that the whole thing might curdle and then nothing would work out. Preparation
First of all, add one tablespoon of mayonnaise to our water. Mix well and set aside. Now let's take care of the eggs. Take four eggs and beat them into a bowl. Add a pinch of salt to the eggs. Take a whisk and start whisking vigorously (you can also use a fork for this purpose; you should not use a mixer). We do this for 1-2 minutes. Now we take our mayonnaise water and add it to the beaten eggs. And again, use a whisk and beat our mixture until there are air bubbles. Let's put our mixture aside and turn on the oven, which we will heat to 200 degrees. While our oven is heating up, take the mold. I took a tall frying pan. Grease our mold with butter. Pour our egg mixture into the greased form. Place in the preheated oven for one hour. I was really afraid that the omelette wouldn’t rise, but it rose perfectly. Although later it fell a little. But this happens almost always. If anyone knows a recipe for an omelet that doesn’t fall off, I’d be grateful if you could share it. After an hour, the omelette was ready. When it cooled down quite a bit, I cut it into portions and took it out of the mold. Placed on plates, garnished with sour cream and canned cherry tomatoes. The omelet turned out very juicy. Dinner was a success! Bon appetit!

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A dish like in kindergarten?

To bake an omelette in the oven like in kindergarten, you will need the same ingredients as in the classic recipe, plus a piece of soft butter. You can make the dish more delicate with a pronounced creamy taste and aroma by replacing regular milk with baked milk, then everyone in the family will come running to its aroma.

Necessary products and their ratio:

• 6 chicken eggs (select or first category);
• 300 ml baked or regular cow's milk;
• 3-4 g table salt;
• 20 g butter of creamy consistency.

Step-by-step algorithm of actions:

1. Beat the eggs into a suitable sized bowl, add a little salt and beat with a fork. There is no need to beat them. The main goal is to obtain a uniform texture, and not a fluffy foamy mass.
2. Pour milk into the eggs and stir again until a homogeneous mixture is obtained, which is poured into a refractory baking dish. The narrower the shape and the higher its sides, the more magnificent the result.
3. Place the omelette in the oven for 30-35 minutes at a temperature of approximately 200 degrees. During this time, the oven door must not be opened.
4. After the specified time has passed, very carefully and with utmost care so that the dish does not fall off, grease the surface of the omelette with butter and return it to the oven. This procedure will help it become beautifully browned on top and covered with a caramel crust.

Omelet like in kindergarten in the oven

Ingredients:

• eggs – 10 pcs.;
• milk – 500 ml;
• salt – 1 tsp;
• butter – 60 g.

Cooking method

• Heat the oven to 170-180°.
• Wash the eggs in warm water and then break them into a deep bowl.
• Pour milk, add salt.
• Using a whisk, stir everything until smooth, but do not beat. This condition must be strictly adhered to.
• Grease a mold with high sides with butter. Carefully pour the egg-milk mixture into it.
• Place the pan in the oven and bake for 40 minutes.
• Do not open the oven for the first 20 minutes so that the omelette mixture does not fall off. Watching the baking of an omelette, you can notice the following: first its edges begin to rise, but the middle remains liquid, then it bakes too. When the entire surface of the omelette is covered with a golden crust, and the middle of it is flush with the edges, the omelette can be removed from the oven.
• Carefully separate the edges of the omelette from the sides of the pan, cut into portions and place on warmed plates.

Lush omelette baked in the oven

You can achieve a fluffy omelette baked in the oven by following a few simple rules. First, there is no need to add additional ingredients to the mixture, such as flour, starch, soda or baking powder, which will only spoil the delicate taste of the dish. The second rule: never, under any circumstances, open the oven before the end of baking, so that the omelet does not fall off and turn into scrambled eggs from the oven.

In order to prepare the simplest and most dietary variation of this sumptuous dish you will need:

• 4 chicken eggs;
• 75 ml boiled or filtered water;
• 15 g butter;
• salt to taste.

Progress:

1. Using a fork, lightly swirl the water, eggs and salt into a homogeneous mixture.
2. Grease the form for the future omelet with oil to make the finished casserole easier to remove. Use a cube of soft butter to go along the bottom and walls.
3. Pour the omelette mixture into the prepared pan and place in the oven. The baking time will directly depend on the diameter of the mold and the thickness of the egg pancake. It can be from 15 minutes. The temperature must be set based on a specific oven. It can be from 150 to 200 degrees in different cases; A little trick will help to help the omelette bake well and evenly both around the edges and in the middle. Before putting the pan in the oven, you need to cover it with a piece of parchment, which should be removed only after the contents of the pan have cooled slightly after baking.
4. Fresh vegetables and a slice of bran or whole grain bread will perfectly complement the finished egg casserole for those who are trying to get rid of extra pounds.

French style with cheese

The French omelet turns out to be very aromatic. Its taste may differ radically depending on the type of cheese chosen, but it is still better to give preference to non-refractory varieties so that the finished dish has a delicate structure, close to the structure of a soufflé.

Required Products:

• 5 chicken eggs;
• 150 g hard cheese;
• 10 g butter;
• salt, pepper and herbs as desired.

How to cook an omelette in the oven:

1. The cheese needs to be turned into small shavings so that it is evenly distributed in the egg mixture and does not concentrate on the bottom of the pan.
2. Beat the eggs with a fork until smooth, add cheese shavings, some of which can be left for a thicker cheese crust. Salt, spices and herbs are added to the mixture as desired. It often happens that the cheese taste already contains everything you need.
3. Grease the mold with oil and pour the egg-cheese mixture into it. Then bake in a preheated oven.
4. 10 minutes before the end of the cooking process, you can sprinkle the remaining cheese shavings on top of the omelette and brown it.

Omelettes in French

Classic recipe

The main rule of the French omelet is that there is never too much butter. Provençal cooks add butter to the omelette mixture and brush the pan with it when baking. The thickness of a traditional French omelette is no less than 1, but no more than 3 cm. When served, it resembles a rolled pancake rather than a soufflé omelette. Fry the omelette in water in a frying pan without a lid, shaking it with light movements back and forth so that the mass does not stick to the bottom. You can also cook an omelette in water in a slow cooker - it does not lose moisture and turns out more fluffy.

You will need:

• eggs - 3 pieces;
• water - 1 tablespoon;
• butter - 3 tablespoons;
• salt pepper;
• dill, parsley.

Preparation

1. Beat eggs with water, salt, pepper and 2/3 butter until smooth.
2. Melt the remaining butter in a frying pan and pour the omelette mixture into it. Cook on low heat. After 2-3 minutes, when the top of the omelette is almost frozen, remove the pan from the stove. Sprinkle the dish with herbs and roll it up and serve.

In addition to a frying pan and a slow cooker, French omelette with water can be cooked in the oven. To do this, place the prepared mixture in a baking dish in an oven preheated to 200° and bake for 30-40 minutes, without opening the door during cooking (to avoid the omelette falling off). You can add grated Parmesan, mushrooms, green peas, ham or even pieces of herring to the finished dish.

To achieve the famous rich yellow color of the French omelet, use country eggs or use twice as many yolks as whites. Toulouse chefs recommend tinting the omelette mixture with saffron - the natural spice will add both an original taste and the desired color to the dish.

With mushrooms

To prepare such an omelet, you can take any mushrooms (honey mushrooms, chanterelles, oyster mushrooms), but it is better to use champignons. The dish also combines vegetables (cucumbers, tomatoes), onions and leafy greens well.

You will need:

• eggs - 2 pieces;
• water - 1 tablespoon;
• leek - 1 piece;
• sweet pepper - third part;
• champignons - 3 pieces;
• butter - 2 tablespoons;
• cheese - 30 g;
• salt, green salad, pepper.

Preparation

1. Cut the onion (in rings) and champignons (in thin slices). Coarsely grate the cheese.
2. Simmer the onions and mushrooms in a frying pan with ½ butter for 1-2 minutes. Remove from pan.
3. Cut the lettuce and pepper into small pieces for the filling.
4. Beat the eggs with water, salt and pepper and pour into a frying pan heated with the remaining butter. When the middle of the omelet is still liquid, add mushrooms, onions and cheese on top. Cook for another 1-2 minutes.
5. Place the pepper and lettuce in the middle of the dish and roll it up into a tube and place it on a plate. Bon appetit!

Both classic vegetables and more unusual products, for example, smoked salmon, are suitable for filling a French omelette. If you cook an omelette in water with flour, the dish will be denser and more elastic.

In addition to a dish for the main meal, a water omelette can be an excellent dessert: for this purpose, the salt in its composition is replaced with sugar, and cottage cheese, fruits, dried fruits, berries, honey, and nuts are used as filling.

Diet omelette with broccoli or cauliflower

Followers of a healthy diet know how many beneficial substances are concentrated in vegetables such as broccoli or cauliflower, so it is not surprising that a delicious omelet recipe has appeared that includes them.

To prepare an omelet with cauliflower and/or broccoli you need:

• 4 chicken eggs;
• 200 ml cream (fat content 10-15%);
• 150 g broccoli (cauliflower);
• 50 g cheese;
• 15-20 ml olive oil;
• salt and other spices to taste.

Method for preparing a diet omelette in the oven:

1. Fresh or frozen cauliflower should be boiled for about five minutes in boiling salted water. Then drain in a colander.
2. After the water has drained from the cabbage, separate it into smaller florets and fry in a frying pan with a thick bottom and high sides in a small amount of olive oil. Since this pan will then move into the oven, it will be better if its handle is removable.
3. Lightly beat the cream together with the eggs and cheese shavings. Pour the resulting mixture over the cauliflower in the pan.
4. Next, you can cook the omelette on the stove with a lid, baking after only 5-10 minutes under the grill for a golden brown crust, or you can immediately put it in the oven for the entire cooking time.
5. An omelette with broccoli in the oven is prepared in the same way; moreover, these vegetables can be used at the same time. The main thing is that their total weight is equal to the prescription value.

Recipe for sweet omelette with bananas in the oven

An omelette is an excellent option for breakfast, afternoon tea or a diet snack, but this dish can also be a very tasty dessert. Caramelized bananas will help transform the omelet in this way.

What you will need for the omelette dessert:

• 2 chicken eggs;
• 75 g sour cream;
• 200 g bananas;
• 100 g sugar;
• 20 g butter;
• 50 g oat bran;
• 3-4 g nutmeg;
• cinnamon to taste.

Cooking process step by step:

1. Bananas, it is better to choose fruits with dense pulp, cut into small cubes.
2. Melt butter and sugar in a dry, thick-bottomed frying pan. When the mixture becomes homogeneous, add bananas to it, sprinkle with cinnamon and caramelize for about 5 minutes, stirring constantly.
3. Beat eggs with sour cream, nutmeg and bran. Then add the caramelized bananas and beat everything again.
4. Fill portion forms (those used for making soufflés) 1/3 full with the resulting mixture and bake at 180 degrees for about a quarter of an hour;
5. The finished dessert can be topped with chocolate glaze or decorated with slices of ripe banana.

Omelet with ham, tomatoes and cheese, baked in a pot

For serving in portions, the baked omelette is cut into separate pieces, but you can do it a little differently - cook it in clay baking pots. And if you add ham, cheese and tomatoes to the traditional list of ingredients, you get a fairly economical but satisfying dish.

Proportions of products used in the cooking process:

• 3 chicken eggs;
• 50 ml milk;
• 150 g ham;
• 150 g fresh tomatoes;
• 150 g onions;
• 50 g hard cheese;
• 20 g butter (can be replaced with vegetable oil);
• salt and spices to taste.

How to cook a fluffy omelet like in kindergarten

The eggs, previously washed in running water with baking soda, are broken one by one and placed in a deep bowl. Add salt to taste.

Pour milk into the eggs.

Shake by hand with a fork or a special whisk. There is no need to use a mixer or blender, since our task is just to combine the ingredients with each other, and not to turn them into a fluffy mass.

Grease a small fireproof dish with butter. Then pour the entire egg-milk mixture into it. Place to bake in a preheated oven. The temperature should be 180 degrees.

Cooking time will depend on the height and size of the pan. But on average it lasts 30-40 minutes. After the omelette in the oven becomes golden brown, you can open the oven door and check the readiness with a dry wooden stick.

The result was an omelette, covered with a crust on top, and very tender and juicy inside.

As expected, in cross-section the dish has a pronounced porous structure.

On a note

• It is not recommended to open the oven door while preparing the omelet so that it does not settle prematurely.
• It should be taken into account that during baking the mass rises, and the finished dish, taken out of the oven, falls a little.
• To get a really tall and fluffy egg dish, you need to cook it in a tall, small pan.
• For easier and more comfortable whipping, the milk should be slightly warmed and the eggs should be removed from the refrigerator some time before cooking so that they are at room temperature.
• The best tool for whisking is a long-toothed fork. It allows you to thoroughly mix the ingredients without the formation of foam, which is what is required for a real omelet.
• Some housewives recommend whisking the milk before adding it to the egg mixture. Due to oxygen saturation, the dish turns out airy and fluffy.
• If you need to prepare a larger or smaller amount of omelet, you should follow the proportions: take 50 ml of milk for one chicken egg.

• If you want to diversify the classic omelet recipe like in kindergarten, you can add diced ham, herbs, olives or cheese to the egg mixture. You can also experiment with adding vegetables, just not too juicy.
• It should be borne in mind that various additives affect the fluffiness of the omelette. The higher the percentage of their content in a dish, the denser and lower it will be.
• Omelette in the oven for children can be prepared not in a large form, but in small portion molds. For example, those in which muffins are prepared work well. It is important to regulate the cooking time, since due to the difference in the size of the molds, it may differ.
• There are situations when it is not possible to cook a lush omelette like in a kindergarten in the oven. In this case, a multicooker can replace it. The ingredients are the same; a multicooker bowl is used as a mold, which must be greased with butter. The dish is prepared in the “Baking” mode for 10-20 minutes, depending on the power of the device. Readiness is also checked using a wooden stick or toothpick.

Sometimes it seems to me that all children, based on the way they eat, are divided into two categories: “little” and “all”. It is clear that more problems arise with the first ones, when you don’t know what to cook for them, just so that they eat. It is especially striking when a child refuses the finest, lovingly prepared homemade delicacies and demands kindergarten “canteen” food. Now it has even become somehow fashionable to remember and prepare dishes, such as this very omelette in the oven like in kindergarten. If you don’t know how to prepare it so that it is fluffy, porous, tall, retains its shape and does not fall, our recipe is in front of you. Step by step and with photos. Oh, by the way, if you want to cook right away, click on the corresponding content link and jump straight to the process. If you want to know about the features of the dish, continue reading in order.