An omelet is a morning classic made from beaten eggs seasoned with salt and pepper, sometimes with a little milk or cream added. They love it in its pure form, adding some kind of filling to the “dough” (greens, vegetables, meat) or wrapping the additives in a ready-made omelet with an envelope. According to legend, the first classic omelette was prepared by a Viennese chef especially for the table of Emperor Franz Joseph I. The classic combination is half the volume of milk shell on one egg. And then there are ideas.
Omelet with avocado and arugula
a small handful of sun-dried tomatoes (optional)
a handful of arugula
Heat olive oil in a frying pan. Whisk eggs with salt, pepper and 1 tablespoon water. Pour into the pan and cook, stirring the eggs towards the center with a spatula. When the mixture begins to thicken, put the tomatoes on ½ of the omelette. Turn off the heat, add the diced avocado, arugula, cover with the second part of the omelet and serve.
Omelet with asparagus
bunch of asparagus
about 50 ml milk
Melt butter in olive oil. Cut the asparagus into 2-3 cm pieces. Simmer in oil. Beat eggs with milk, pour over asparagus. Gently mix everything with a spatula, cover with a lid and cook for 7-10 minutes over medium heat.
Omelet with smoked salmon
100 g smoked salmon
1 tablespoon fat-free soft cottage cheese (0%)
60 ml skimmed milk
4 green onion sprigs
Salt and pepper
Cut salmon into thin strips. In a bowl, whisk eggs with milk, season lightly with salt and pepper. Pour into a frying pan heated with a little oil, add chopped onion. When the omelette begins to thicken, put the cottage cheese and salmon on half and close the omelette like a snow. Turn off the heat and let stand for 3-5 minutes.
Protein omelette with goat cheese
egg whites 4 eggs
salt and ground black pepper
1 teaspoon olive oil
1 tablespoon grated goat cheese (can be replaced with Adyghe cheese)
2 tablespoons any prepared tomato sauce or chutney, pepper or cherry tomato stew
Whip 1 tablespoon of water with egg whites. Season with salt and pepper. Heat olive oil in a frying pan. Cook, stirring with a spatula, until egg whites are set, about 1-2 minutes. Sprinkle with goat cheese, put the sauce on half of the omelet and close it like a book, folding it in half.
Mediterranean flavor for the morning
1 teaspoon olive oil
1 small tomato a
few sprigs of green onions
½ teaspoon dry oregano
40 g feta cheese
olives or black olives
2 large eggs
a pinch of salt
Heat olive oil in a frying pan. Add chopped tomato, onion and oregano, cook until tomatoes soften. Add olives, turn off heat, add feta. Or pour the mixture with beaten eggs and cook under the lid for 3-5 minutes. Or, in a separate frying pan with a mixture of butter and olive oil, prepare a simple omelet from beaten eggs with salt. Add toppings, wrap the omelette like a book. Serve hot.
Omelette with cherry tomatoes and basil
40-50 ml milk (½ the volume of each egg shell)
salt and freshly ground black pepper
5 cherry tomatoes
fresh basil sprig
Beat eggs and milk with a whisk until smooth, season with salt and pepper. Heat up a frying pan and melt butter in it. Pour in the egg mixture. Cook for about 2 minutes, stirring with a wooden spatula, until the omelette is lightly browned on the bottom and almost set on top. Add the filling and fold in half, as if closing a book. Grate cheese on top if you like.
Omelet with mushrooms
40-50 ml milk (½ the volume of the shell of each egg)
salt and a little dry garlic
Beat eggs and milk with a whisk until smooth, season with salt. Heat up a frying pan and melt butter in it. Fry the peeled and chopped mushrooms for 5-7 minutes, salt, season with dry garlic. Pour in the egg mixture. Cook for about 2 minutes, stirring with a wooden spatula, until the omelette is lightly browned on the bottom and almost set on top. Reduce the heat and cook with the lid closed for another 3-4 minutes. Fold the omelette in half. Serve sprinkled with herbs to taste.