Omelet is a traditional breakfast for most of us. It may seem that the dish is boring, primitive and unworthy of our attention. But if you cook an omelette with cream, and even add interesting little things to it, it will seem like a masterpiece even to a real gourmet. And at the same time, it will retain its main advantages - low cost, speed and ease of preparation.

Easy, but delicious: Omelette with cream in the oven

In one approach, you can cook breakfast for 2-3 people, depending on their needs and appetite.

Beat five eggs with a whisk or a primitive fork. Salt, you can use spices.

Pour in half a cup of cream. Their fat content depends on how dense the consistency of an omelette with cream is preferred by eaters. Knead (or better, beat again) and pour into a greased baking dish. Remember that the mass under the influence of temperature will double. So we fill out the form no more than half.

We remove the omelette in the oven for 25 minutes. Set the temperature to 160 degrees. It may be necessary to "fire" the oven more if the door does not fit snugly. This will have to be determined individually - you know your kitchen equipment better.

French proposal

Omelet with cream and tomatoes in the morning makes a lasting impression. And preparing is elementary.

We cut the tomato into quarters, remove the coarse elements. We let the slices in olive oil, but so that the juice does not stand out much. Beat two eggs with a third cup of cream and salt. Pour the mixture into the pan. As soon as the omelette with cream seizes around the edges, cover with a lid. Keep on fire until completely thickened. Before serving, sprinkle with chopped herbs, and after laying out on a plate, fold in half. Exclusively for the observance of traditions!

Full set

For many, scrambled eggs or scrambled eggs do not seem like a very complete dish if they are not flavored with something meaty. And hostesses prefer to use a slow cooker when preparing breakfast. After all, while the kitchen assistant is working, you can do the fees for work. No problem! Here is a recipe for a magnificent omelette, taking into account all the wishes.

In a bowl, combine five eggs, 100 milliliters of medium-fat cream, salt and any preferred spices. Whisk until smooth. Pieces of 3-4 sausages are cut into circles, if they are thick - in semicircles. Plus, take a small piece of cheese and rub coarsely. First mix the egg-creamy mass with cheese, then add sausages.

Lubricate the multicooker bowl with butter and immediately pour the workpiece. We set the baking mode and close the lid. After a third of an hour, we switch the device to heating and leave the omelette with cream for five minutes to rise. Then we turn it over onto a large dish, cut according to the number of eaters and sprinkle with chopped herbs.

Remember that no one canceled the freedom of creativity. An omelette with cream can be cooked with chicken or bacon, supplemented with various vegetables (in particular, bell peppers), and mushrooms can be added to the ingredients. And after cooking, decorations in the form of chopped gherkins, olives or black olives will be appropriate.

If you are tired of fried eggs for breakfast, lunch and dinner in the form of fried eggs, and you don’t want to cook complex dishes, there is a way out! Let's make an omelette with sour cream - simple, quick and very tasty. And our step-by-step recipes with photos will help you.

The recipe for sour cream omelette is quite simple, but there are some nuances in cooking.

cooking secrets

• Omelet with sour cream is quite dense. But if you want to get even more dense, then cook an omelet with sour cream and flour.
• The fatter the sour cream, the richer the omelette. Therefore, if you are not afraid of calories, choose it with a high percentage of fat.
• Cooking time. Cooking an omelet on sour cream takes only 10 minutes.
• If you don't like sour cream, you can use cream. They are thicker than milk and the dish will be more airy and tender.

Easy omelette recipes with sour cream

With greenery

This is an easy and healthy dish. Greens can be added one type or several.

You will need:

• flour - 1 tablespoon;
• sour cream - 40 g;
• eggs - 3 pieces;
• herbs, salt, pepper.

Cooking

1. Mix eggs well, add salt and pepper.
2. Gradually add sour cream and then flour.
3. Chop the greens and mix into the egg mass.
4. Fry the omelette with sour cream in a pan for 10 minutes.

Greens can not be mixed into the mixture. When the eggs begin to set, pour it on top and add a little sour cream. Fold the omelette in half and heat for another 3 minutes.

With cheese

Another easy recipe is an omelet with sour cream and cheese. The dish with it will be tasty and spicy.

You will need:

• flour - 1 tablespoon;
• sour cream - 40 ml;
• cheese - 30 g;
• eggs - 3 pieces;
• parsley, dill, salt and oil.

Cooking

1. Chop greens.
2. Grate the cheese.
3. Beat eggs with sour cream and flour, salt.
4. Stir in herbs and cheese.
5. Bake in the oven for 15 minutes.

In a slow cooker

You can cook an omelette in a slow cooker. This version of the dish is very useful, because the preparation does not require a drop of oil.

You will need:

• eggs - 3 pieces;
• sour cream - 100 ml;
• salt, herbs.

Cooking

1. Beat eggs well with salt, gradually add sour cream. Whisk again.
2. Add chopped greens to the egg-sour cream mass.
3. Pour into a bowl and cook in the "Baking" mode for 15 minutes.

With cream

If there is no sour cream in the refrigerator, you can make an omelette with cream.

You will need:

• eggs - 4 pieces;
• cream - 100 ml;
• salt, oil and pepper.

Cooking

1. Whip eggs with cream. Cream is better to use 10% fat.
2. Fry the omelet until thick under the lid.
3. When serving, sprinkle with any herbs.

This is a simple cream omelet recipe. But you can diversify it by adding various vegetables, meat products or seafood.

Fried eggs

For a change, you can cook scrambled eggs with sour cream.

You will need:

• eggs - 3 pieces;
• greens, salt;
• sour cream - 3 tablespoons.

Cooking

1. Put the sour cream in the pan, and wait until it boils.
2. Whisk the eggs into the sour cream. Do this carefully without damaging the yolk.
3. Salt and close the lid.
4. Cut up the greens.
5. If you like runny yolk, wait 2 minutes and it's ready.
6. Prefer to get a hard yolk, wait 4 minutes.
7. Sprinkle with herbs when serving.

Complex omelet recipes

With tomatoes

Omelet with tomatoes will be juicy and beautiful.

You will need:

• sour cream - 30 ml;
• tomato - 2 pieces;
• flour - 1 tablespoon;
• soft cheese - 30 g;
• onion - 1 piece;
• eggs - 2 pieces;
• green onions, salt and pepper.

Cooking

Sausage

Instead of sausage, you can take any meat, sausages, seafood.

You will need:

• eggs - 2 pieces;
• sour cream - 40 ml;
• sausage - 50 g;
• grainy mustard - 2 teaspoons;
• pepper, oil and salt.

Cooking

1. Cut the sausage into thin slices.
2. Beat the eggs with a portion of sour cream, add pepper and salt.
3. Pour the mixture into the skillet.
4. When the surface grabs, spread the second part of sour cream and mustard. Put the sausage on one half and close the second.

This dish is suitable not only for breakfast, but also for dinner.

With chicken liver

This omelet is perfect for both adults and children. The liver contains many minerals and vitamins, including folic acid, which is essential for children and pregnant women. This product has a beneficial effect on the thyroid gland and brain, supports vision, prevents atherosclerosis and osteoporosis.

You will need:

• eggs - 2 pieces;
• carrots - 1 piece;
• liver - 500 g;
• flour - 2 tablespoons;
• sour cream - 200 ml;
• onion - 1 piece;
• salt and herbs.

Cooking

1. Cut the onion and carrot into cubes.
2. Roast vegetables.
3. Cut the liver into small pieces and add to the vegetables. Fry until it's ready.
4. Beat the eggs with the gradual addition of flour and sour cream. Salt.
5. Grind the greens, mix into the mixture.
6. Arrange the vegetables with the liver in a baking dish.
7. Top with egg mixture.
8. Bake for 25 minutes at a low temperature.

Omelette "Traffic Light"

This is a bright omelet made from sour cream and eggs. It has a green color - green onions, red - ketchup, yellow - the omelette itself.

You will need:

• eggs - 3 pieces;
• sour cream - 2 tablespoons;
• mushrooms - 3 pieces;
• green onions - a few feathers;
• cheese - 50 g;
• flour - 1 tablespoon;
• ketchup - 3 tablespoons;
• pepper, salt, oil.

Cooking

1. Slice the mushrooms and fry.
2. Mix egg, flour, sour cream. Pepper and salt. Whisk well.
3. Finely chop the green onion and add to the mixture.
4. Pour everything into the pan and sprinkle with grated cheese.
5. When the dish is ready, put it on a plate and pour over the ketchup.

Ketchup can be replaced with tomato paste.

With vegetables and bacon

This omelette is best cooked in summer and autumn, when there are many different vegetables.

You will need:

• eggs - 3 pieces;
• sour cream - 4 tablespoons;
• zucchini - 1 piece;
• bacon - 60 g;
• cheese - 40 g;
• tomato - 2 pieces;
• herbs, oil, salt.

Cooking

1. Cut the zucchini into small pieces and fry.
2. Cut the tomatoes into slices and add to the pan.
3. Cut the bacon into cubes and fry with vegetables for 10-15 minutes.
4. Grate the cheese on a coarse grater.
5. Beat eggs with sour cream, salt. Add cheese and stir well.
6. Pour the mixture over the vegetables and sprinkle with chopped herbs.

Omelette with sour cream - delicious and lush. You can cook it according to the classic recipe or diversify by adding various ingredients to taste. Bon appetit!

Omelet without filling refers to dietary dishes. But this dish can be varied. Then the omelette will be perceived differently each time, acquiring more and more new flavors. Today I will introduce you to the recipe for an omelette cooked with cream. And as an addition to it, I decided to serve fried mushrooms. The dish turned out hearty and very tasty. Although without mushrooms, such an omelette will be an excellent breakfast for children and adults.

To prepare an omelette with cream, we need:

egg - 2 pcs.;

butter - 50 g; salt, pepper - to taste;

cream - 2 tbsp. l.;

champignons - 200 g;

onion - 1 pc.

To make an omelet, break the eggs into a bowl.

Add cream.

Now you need to whisk the eggs with cream, add salt.

Heat the butter in a frying pan, pour in the egg-butter mixture. You can cook such an omelette with vegetable oil, but with butter it turns out especially tasty. Fry over low heat until cooked, the mass should completely "grab"). If desired, the pan can be covered with a lid. When the omelette is almost ready, you can sprinkle with grated cheese.

An omelette cooked with cream turns out delicious, tender, and champignons perfectly complement this delicious dish.

Bon appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Egg dishes are the most popular choice for breakfast in all countries of the world, and each person can decide for himself which one is tastier and more enjoyable for him. You can fry a delicious omelette in a matter of minutes, and due to the variety of additives, you will never get bored with it. There are several recipes from different peoples of the world.

How to cook an omelet

An omelet is a hot dish made from a mixture of beaten eggs, salt, milk or cream. It came to us from French cuisine and especially took root as a breakfast, although a delicious fluffy omelette in a pan can also be served for dinner. To get the mixture of the perfect consistency, you can use a little secret: fill empty shells with milk or cream. Then a 1:1 ratio will be exactly observed. Then you can add something tasty, such as sausage, ham, bacon, cheese or vegetables.

How to make an omelette in a pan

To fry a classic omelette with milk, you can use butter or vegetable oil. If you are going to add vegetables, croutons or meat products to the dish, there are two possible options: immediately mix everything together, or fry the filling first, and then pour it with the whipped mixture. It all depends on your tastes and preferences.

With milk

Even a child can master the simplest recipe. You will need:

• testicles - 2 pcs.;
• milk - 50 ml;
• grated cheese;
• fresh greens;
• a piece of butter.

If you are preparing breakfast for several people, increase the number of eggs. Two pieces are enough for one serving. Prepare like this:

1. Crack the eggs into a bowl. Fluff lightly with a fork to break up the yolk.
2. Fill empty shells with milk and add it to the mixture. Stir again.
3. Whipping is not necessary, but if you want a more tender dish, use a mixer.
4. Melt the butter in a skillet, then pour in the egg and milk mixture.
5. Top with cheese and herbs. Cover with a lid, keep on low heat for 3-5 minutes.

Lush

Many housewives share tips on how to make an omelette fluffy and airy. It can deflate almost instantly, but this can be avoided. Use the following ingredients:

• eggs - 2 pcs.;
• milk - 50 ml;
• a pinch of soda;
• salt.

Those housewives who know how to make soufflé will be able to get along with a complex dish faster. Prepare like this:

1. Separate the whites from the yolks.
2. Mix the yolks with milk (measure with shells), shake with a fork.
3. Beat the whites with a mixer and add to the mixture with a spoon. No more whipping!
4. Melt the butter in a frying pan, carefully pour the workpiece.
5. Cover with a lid so that steam can escape. Readiness check with a toothpick.

Without milk

If for some reason you do not consume dairy products, you can cook an omelet on the water (although such a dish is more correctly called scrambled eggs). You will need:

• eggs - 2 pcs.;
• vegetable oil - 1 tbsp. l.;
• fresh herbs, salt.

You can cook this version of an omelette in a pan in just a couple of minutes. Do this:

1. Shake the egg mixture.
2. Add some water (3-4 tablespoons) and salt. Beat with a mixer.
3. If you are not allergic to dairy products, you can add a spoonful of sour cream or mayonnaise to such a dish.
4. Heat up the oil and pour the mixture into the skillet. Sprinkle with herbs.

With cheese

Many housewives know how to cook an omelette in a pan so that even the most sophisticated gourmets will like it. For a tender dish, you will need the following ingredients:

• fresh eggs - 2 pcs.;
• cream - 50 ml;
• grated cheese;
• butter;
• flour - 1 tbsp. l.;
• salt.

The recipe for such an omelet in a pan is sometimes called the Italian word "frittata". For greater satiety, potatoes, broccoli, tomatoes and other vegetables are added there, then it can be served for dinner with a glass of wine. First, try the basic version with cheese. You need to prepare like this:

1. Shake the egg mixture.
2. Add cream 10% fat and a spoonful of flour. Beat with a mixer and add cheese. Salt.
3. Pour the mixture into the skillet with melted butter. Bake covered.

Like in kindergarten

The dietary recipe for a porous tender omelette, familiar to everyone in public catering - kindergartens and hospitals - is difficult to repeat at home. It is best to cook such a dish in the oven or double boiler. You will need:

• fresh eggs - 6 pcs.;
• butter - 30 g;
• milk - 50 ml;
• water - 50 ml;
• salt.

The main secret of this recipe is the high form. Use a frying pan with dense double walls, grease it thickly with butter in advance (bottom and around the edges). Do this:

1. Whisk the whites together with the yolks, milk and water with a whisk for 30 seconds.
2. Salt.
3. Preheat and oil a frying pan. Pour the mixture, lower the heat and cover with a lid.

Oil free

If you're against frying in oil, try adding dairy products that are already high in fat to the egg mixture, such as kefir, sour cream, or 6% fat milk. Then it won't burn. You will need.

Chapter:
Egg dishes
6th page

OMELETTE DIFFERENT
How to cook an omelet

Serving an omelette in French:
salad greens, mozzarella, dried smoked meat, pear.

Omelet natural
(basic recipe)

Ingredients :
Option I. 0.5 l of milk, 250 g of flour, 2 eggs, baking powder for dough on the tip of a knife, salt.
Option II. 375 ml milk, 150 g flour, 2 eggs, salt.
Option III. 0.25 l of milk, 100 g of flour, 4 eggs, salt, 50 ml of vegetable oil.

Cooking

Mix all the components to get a homogeneous mass. Heat a little fat in a frying pan, pour out the mass, stir with a spoon and let it spread.
When the omelette is browned, turn it over with a wide knife to the other side, add fat.

Omelet with cream

Ingredients : 6 eggs, 1/2 cup cream, 2 teaspoons butter, salt.

Cooking

Enter the eggs into the cream, add salt, mix well and pour into a hot frying pan with butter, set on high heat. Stir the liquid in the pan until it thickens.
After that, stop mixing and bend the edges of the omelette with a knife from both sides to the middle, transfer to a heated plate and serve.

Omelette with greens

Ingredients : 8 eggs, 3.5 tbsp. tablespoons of butter, 1.25 cups of chopped herbs, salt.

Cooking

Separate the yolks from the whites and beat separately. Salt the yolks, mix with butter, chopped herbs and proteins.
Pour the egg mass into a hot frying pan with butter, mix and put in the oven.
Transfer the finished soufflé to a serving platter and serve immediately.

Omelet with milk

Ingredients : 8 eggs, 1/2 cup milk, 10 g butter.

Cooking

Beat eggs, add milk, mix, pour on a baking sheet and bake in the oven. Drizzle with oil.

Omelet economical

Ingredients : 4 eggs, 2 tbsp. tablespoons flour, 3/4 cup milk, 1 teaspoon yeast, 1 teaspoon butter or lard, pepper, herbs, salt.

Cooking

Soak yeast in a little water. Add eggs, flour and milk. Mix everything. Salt, pepper, put finely chopped greens.
Pour the egg-flour mixture into a greased or lard and well-heated pan, close the pan with a lid.
When the omelet is browned, turn it over and fry it on the other side.

Stuffed omelet

Ingredients : 3 eggs, 2 tbsp. spoons of grated cheese, grated cheese, fried tomatoes, finely chopped stewed mushrooms, sausage or ham, 1 tbsp. a spoonful of butter, parsley.

Cooking

Beat the eggs well, combine the resulting homogeneous mixture with half of one of the fillings, if desired. Pour the mixture into a pan, preheating the oil in it, and fry over high heat (shake the pan slightly so that the egg mass does not stick to the bottom).
When the middle of the omelet begins to thicken, spread the rest of the filling on it diagonally.
Fold the finished omelet in half and place on a heated plate. Then pour it with melted butter, sprinkle with finely chopped parsley and serve hot.

Diet omelette

Ingredients : 2 eggs, 300 ml milk, 1 tbsp. a spoonful of butter, salt.

Cooking

Pour eggs into a bowl, add milk, butter, salt. Shake this mixture and pour into two glasses.
Place the glasses in a pot of water so that they are three-quarters of the way into the water.
Put the pan on the fire and cook for 40-50 minutes. The omelet should thicken completely.
You can make a protein omelet - from some proteins.

Omelette "Poulard"

Ingredients : 10 eggs, 100 g butter, 1 tbsp. a spoonful of cream, salt, pepper.

Cooking

Beat well the yolks and whites separately. In a frying pan, where the oil begins to foam, first pour the yolks, salt, pepper and, when the yolks begin to thicken, add the whipped cream, then the whites.
During the entire cooking process (and it should be fried for a very short time), you need to gently shake the pan.

Curd omelet

Ingredients : 500 g cottage cheese, 6 eggs, 25 g butter, salt.

Cooking

Rub cottage cheese, mix with eggs until smooth, salt.
Put the prepared mass on a hot frying pan, greased with butter, and fry until tender.

Omelet with cottage cheese

Ingredients : 5 eggs, 100 g cottage cheese, 100 g white bread, 6 tbsp. spoons of milk, 2 tbsp. tablespoons of butter, salt.

Cooking

Soak the pulp of white bread in milk, mash, add raw eggs, beat well with a spoon, put cottage cheese, salt, mix, pour into a hot, oiled frying pan and bake in the oven.
The omelette will be very fluffy if half of the proteins are separated, whipped into foam and mixed with the cooked mass before baking.

Protein omelet with cottage cheese

Ingredients : 200 g cottage cheese, 8 eggs, 1/2 cup milk, 60 g butter, salt.

Cooking

Separate whites from yolks. Whisk egg whites with milk and salt, pour into a greased pan and steam. Wipe the curd.
Transfer the finished omelet to a plate, put the grated cottage cheese mixed with the yolks on the surface of the omelet, fold the omelette in half and pour over the melted butter.

Omelette with homemade cheese

Ingredients : 5 eggs, 1/2 cup cottage cheese, 2 tbsp. tablespoons of butter, salt.

Cooking

Beat eggs, mix with cheese, salt and bake in a frying pan, greased with oil.
Serve hot.

Cheese omelette

Ingredients : 250 g grated cheese, 8 eggs, 2 tbsp. spoons of flour, a little mineral water, fat for frying.

Cooking

All products mix and beat.
Fry the omelet in a pan and serve hot with tomato sauce.

Omelet with cheese

Ingredients : 150 g white bread without crust, 3/4 cup milk, 6 eggs, 1.5 cup grated cheese (Russian, Dutch), 25 g butter, salt.

Cooking

Soak the pulp of white bread in milk, mash, add raw eggs and beat everything well with a spoon.
After that, add grated cheese, salt, mix and pour into a hot frying pan, greased with butter; bake in the oven.
To make the omelette fluffy, separate some of the proteins (from three eggs), beat into foam and mix with the prepared mass before baking.

Omelet with cheese and sour cream

Ingredients : 200 g wheat bread, 200 g grated cheese, 2 cups milk, 7 eggs, 1/2 cup sour cream, 50 g butter, salt.

Cooking

Cut off the crust from wheat bread, grate the crumb and pour hot milk over it. When the bread is well soaked, add some of the grated cheese, egg yolks, sour cream, salt and mix.
Introduce whipped proteins into the mass and put the mixture in an even layer on a frying pan, greased with oil, sprinkle with grated cheese and bake in the oven.
Pour the finished omelet with butter.

Cheese omelet with ketchup

Ingredients : 6 eggs, 200 g grated cheese, 100 g breadcrumbs, 2 cups milk, 50 g fat, salt, a pinch of ground pepper, 3 tbsp. ketchup spoons.

Cooking

Pour crackers with milk, add grated cheese, beaten eggs, salt and pepper. Melt the fat in a frying pan, pour in the dough and bake the omelette on both sides.
Fold the finished omelet in half and pour hot ketchup over it.
Serve with mashed potatoes or salad.

Baked omelette

Ingredients : 5 eggs, 50 g butter, 3 tbsp. spoons of mayonnaise, 50 g of grated hard cheese, salt, pepper.

Cooking

Prepare an omelette. Fry it and transfer it to a frying pan greased with butter.
Pour the omelette with mayonnaise, sprinkle with grated cheese, bake in a hot oven over high heat so that the cheese melts quickly.
Serve with green salad.

Pasta and Cheese Omelet

Ingredients : 100-120 g pasta, 40 g lard or vegetable oil, 1 onion, ground red pepper, 8 eggs, 125 ml milk, salt, 40 g cheese, 20 g butter.

Cooking

Boil the pasta in salted water, cool it, chop it, heat it in a frying pan with fried onion and ground pepper, pour over the eggs mixed with milk, add most of the diced cheese and bring to half-cooked.
Sprinkle with the rest of the cheese, drizzle with butter or vegetable oil and quickly bake in the oven.
You can add tomatoes to the omelet.
Serve with spinach, pickled cucumbers, green onions, radish salad or fresh vegetable salad.

Cheese omelette

Ingredients : 6 eggs, 100 g cheese, 20 g butter, parsley.

Cooking

Beat eggs, mix with grated cheese and fry in a pan.
Roll up the finished omelet.
Sprinkle with parsley when serving.

Omelet with sour cream

Ingredients : 9 eggs, 2/3 cup sour cream, 30 g butter, salt.

Cooking

Mix eggs with sour cream, salt, mix and pour into a hot, oiled frying pan.
Stir the mixture until thick, then lift the edges of the omelet with a knife on both sides.
When the bottom side is browned, remove the omelette to a hot plate and serve.

Semolina omelette

Ingredients :
40 g butter, 40 g sugar, 3 egg yolks, lemon zest, 0.25 l milk, 160 g semolina, salt, 3 egg whites, 40 g fat for greasing the pan.
For pouring: 0.5 l of milk, 20 g of sugar, vanilla sugar, bitter almonds, compote or vanilla cream with cocoa.

Cooking

Grind the softened butter with sugar, yolks and lemon zest, gradually stir in the soaked (in milk for 1 hour) semolina, salt a little and loosen with whipped proteins, pour onto a greased baking sheet with a layer of 1 cm and bake in a moderately heated oven.
Let cool.
Cut the cold omelet into pieces, pour over the spiced sweet milk and keep over moderate heat until the milk is absorbed.
Serve with compote or vanilla cream with cocoa.

Shrimp omelet

Ingredients : 150 g canned or boiled shrimp, 50 g butter, 6 eggs, 2 tbsp. spoons of white wine, salt, parsley, 1/2 lemon.

Cooking

Finely chop the shrimp meat and fry in butter, then pour beaten eggs with wine and salt and fry the omelet. Divide into portions.
Serve sprinkled with chopped herbs and sprinkled with lemon juice.

Fish omelette

Ingredients : 400 g fish fillet, 4 eggs, 8 tbsp. spoons of milk, 1 tbsp. a spoonful of flour, 4 tbsp. tablespoons of butter, salt, herbs.

Cooking

Bread the fish fillet in flour, fry on both sides in a frying pan heated with oil, cut into small pieces. Beat the eggs, add milk, salt, finely chopped greens and pour the fried fillet with this mixture.
Fry the omelette over low heat, lifting it in the pan with a wide knife so that the fat is evenly distributed. When the omelette thickens, cut it into portions (you can roll it into a roll, then cut it into pieces).
Serve with boiled potatoes and green peas.

Omelet with meat filling

Ingredients :
6 eggs, 4 tbsp. spoons of white wine, salt, 50 g of fat, 30 g of grated cheese.
For the filling: 100 g fried or boiled meat, 2 eggs, salt, 20 g fat.

Cooking

Finely chop fried or boiled meat, fry in fat and mix with eggs and salt. From 6 eggs mixed with white wine and salt, fry an omelette, grease it with the prepared stuffing, fold in half and sprinkle grated cheese on top.
Divide into portions.
Serve sprinkled with chopped herbs.

Arabic meat omelet

Ingredients : 500 g meat, 6 eggs, 150 g green onions, 60 g butter, 180 ml milk, flour, salt.

Cooking

Pass the beef 2 times through a meat grinder with a frequent grate. Beat eggs, add finely chopped green onions, salt, flour, milk and combine with minced meat.
Pour the resulting mass into a hot frying pan with fat, after thickening, put in the oven and bring to readiness.
Serve stewed rice or french fries as a side dish and garnish with herbs.

Pork omelette
(Chinese recipe)

Ingredients : 6 eggs, 250 g pork (from the hip or shoulder part), 70 g onions, 150 g vegetable oil, 100 ml water, ground red pepper, salt.

Cooking

Cut the prepared meat into thin strips, lightly pepper and leave for a while in a sealed container. Beat eggs, add water and beat again. Heat half the amount of oil in a frying pan, pour in beaten eggs, let thicken and transfer to a plate.
Pour the remaining oil into the pan, fry the chopped onion and chopped pork, salt and pepper.
Fry for no more than 2 minutes, add the half-fried egg mass, evenly mixing with pork strips.

Omelet with chicken meat

Ingredients : 1/4 chicken, 2 tomatoes, parsley, 20 g butter for sautéing onions, 20 g onions, anchovy paste, 1 lemon, 8 eggs, 8 cm. spoons of milk, 40 g of butter for an omelet.

Cooking

Cut the meat from the breast of the baked chicken into thin slices and warm up. Saute the onion in oil, mash it with anchovy paste, add lemon juice and grated zest.
Pour the omelette mixture into a pan with oil and, as soon as it begins to curdle, put chicken meat, tomato slices on it, sprinkle with parsley, add onions with seasonings, fold the omelette in half and bake in the oven.
Serve with potatoes and vegetable salad.

Omelet with sausages

Ingredients : 6 eggs, 4 tbsp. tablespoons of water, salt, 60 g of butter, 2 sausages.

Cooking

Mix the eggs with water and salt and fry 4 omelettes in a pan. Boil sausages and cut in half lengthwise. Wrap each half in an omelet and serve hot.

Omelette with sausage in Belarusian

Ingredients : 8 eggs, 2 tbsp. tablespoons of flour, 1 glass of milk, 100 g of bacon, 200 g of sausage, salt.

Cooking

Beat eggs, add flour, salt, milk, mix well. Fry the bacon cut into cubes and slices of sausage, pour over the egg mixture.
Fry the omelette first on the stove, then bring to readiness in the oven.

Omelet with smoked sausage

Ingredients : 6 eggs, 40 g butter, 250 g smoked sausage, 3-4 tbsp. spoons of sour cream, salt.

Cooking

Remove the casing from the sausage, cut into oblique slices, put in a pan, pour in sour cream and bake, covered with a lid.
Prepare an omelette, put hot sausages on it, fold the omelet in half, pour over melted butter, put on a warmed dish, garnish with tomatoes and herbs.

Omelet with tomatoes and brisket

Ingredients : 4 eggs, 100 g lean brisket, 50 g cream, 1 tbsp. a spoonful of flour, 2 medium strong tomatoes, parsley, a pinch of ground coriander seeds, salt, pepper.

Cooking

Fry slices of smoked brisket on both sides and sprinkle with coriander, then fry tomato circles in the same fat. Beat the eggs with flour and cream with a mixer, salt and pepper and quickly pour the mixture into the pan over the tomatoes and brisket.
After that, leave the frying pan tightly covered with a lid over a very low heat. After 5 minutes, the omelet will be ready.
Serve with parsley.

Belarusian omelette

Ingredients : 8 eggs, 1/2 cup milk, 80 g lard, 1 onion, salt.

Cooking

Salo cut into small cubes and fry with the addition of onions. Stir the eggs in milk, salt, pour over the lard fried with onions and bake in the oven.

Peasant omelette

Ingredients : 8 eggs, 2 tbsp. tablespoons of flour, 1 glass of milk, 200 g of bacon, salt.

Cooking

Beat eggs, add flour, salt, milk and mix well. Cut the bacon into cubes, fry and pour over the egg mixture.
Fry first on the stove, and then bring to readiness in the oven.

Double omelette with vegetables

Ingredients : 8 eggs, 400 g of various vegetables (asparagus, turnips, potatoes, carrots, cauliflower, canned green peas), 1.3 cups of milk, 8 teaspoons of flour, vegetable oil, salt, sauce.

Cooking

Cut and boil asparagus, turnips, potatoes, carrots, cauliflower, drain peas. Mix half of the eggs with milk and flour, salt, pour into a large frying pan with boiled butter and gradually brown in the oven.
Bake a second omelet; prepare sauce with dill and parsley.
Grease a deep dish with oil, put a hot omelet on it, put the cooked vegetables on top, pour over the sauce and cover with a second hot omelet, sprinkle with oil and warm in the oven over low heat.
Serve the rest of the sauce separately.

Protein omelette with vegetables

Ingredients : 10 proteins, 300 ml of milk, 25 g of butter, 150 g of white cabbage, 100 g of carrots, 150 g of cauliflower, 50 g of canned green peas, salt.

Cooking

Boil the vegetables until tender in salted water, put in a frying pan, greased with oil, and pour over the proteins mixed with milk. Bake in the oven.
Serve with butter.

Omelet with potatoes

Ingredients : 10 eggs, 4 potatoes, 6 tbsp. tablespoons butter, salt.

Cooking

Cut potatoes into cubes and bake. Beat the eggs, mix with potatoes, salt and bake in the oven until the whites shrink.
Serve hot.

Country style omelet

Ingredients : 10 eggs, 2 carrots, 3 potatoes, 1/2 cup green beans, 1/2 cup sorrel, 5 tbsp. tablespoons butter, salt.

Cooking

Boil carrots, potatoes, beans and sorrel. Chop the sorrel, cut the remaining vegetables into cubes, stew everything together in butter, pour over beaten eggs, salt and bake in the oven.

Omelet with carrots

Ingredients : 10 eggs, 2 tbsp. tablespoons of butter, 3 carrots, salt.

Cooking

Beat eggs and bake. Carrot cut into slices, stew with butter, wrap in an omelet.
Serve hot.

Omelet with peas

Ingredients : 5 eggs, 1 cup young green peas, 3 tbsp. tablespoons of butter, salt.

Cooking

Boil peas, stew with butter, mix with beaten eggs, salt and bake.
Serve hot.

Omelet with cheese and green peas

Ingredients : 6 eggs, 150 g cheese, 250 ml milk, 100 g green peas, 50 ml vegetable oil, salt.

Cooking

Cheese, grated on a fine grater, mix with eggs, gradually pour milk into the mixture, add salt and beat with a mixer until a homogeneous mass is obtained.
Pour the prepared mixture into a heated cast-iron pan greased with vegetable oil, add green peas and bake in the oven for 15-20 minutes.

Omelet stuffed with green peas

Ingredients : 100 g green peas, 8 eggs, 100 ml milk, 1 tbsp. a spoonful of butter, salt.

Cooking

Heat canned green peas to a boil, drain the broth. Season the peas with oil. Lightly beat the eggs with milk, salt, pour into a frying pan heated with fat. Stirring, fry until the mass thickens.
Put prepared green peas in the middle of the omelet.
Close it with an omelette on both sides, giving the shape of a pie.

Omelet with cucumbers

Ingredients : 6 eggs, 120 ml milk, 90 g butter, 180 g canned green peas, 250 g cucumbers, salt.

Cooking

Mix eggs, milk, salt, grated fresh cucumbers and beat with a mixer until a homogeneous mass is obtained.
Pour the prepared mass into a greased, heated frying pan and bake in the oven for 15-20 minutes.
Decorate the finished omelet with green peas.

Omelet with zucchini

Ingredients : 5 eggs, 1 small zucchini, 2.5 tbsp. tablespoons of butter, herbs, salt.

Cooking

Zucchini cut into cubes, stew, mix with beaten eggs, salt.
Bake in the oven, decorate with herbs.

Omelet with tomatoes and zucchini

Ingredients : 5 eggs, 2.5 tbsp. butter, 2 small tomatoes, 1 zucchini, 1/2 cup tomato sauce, salt.

Cooking

Beat the eggs and bake in the oven. Chop the tomatoes, cut the zucchini into slices, stew with butter and wrap in an omelette.
Drizzle with tomato sauce.

Tomato omelette with cheese

Ingredients : 4 large tomatoes, 8 eggs, 100 g Dutch (Edam) cheese, 100 g butter, 50 ml milk, salt, ground pepper.

Cooking

In a saucepan, mix eggs with milk with a fork, salt. Melt a piece of butter in a frying pan, pour in the eggs and spread over the entire frying pan. When the eggs begin to curl, put tomato slices on them, salt, sprinkle with pepper and grated cheese.
Move the finished omelette to a hot plate. Divide into portions.
Serve with boiled potatoes sprinkled with green onions.

American style omelet

Ingredients : 8 eggs, 100 ml milk, 80 g butter, 200 g tomatoes, 120 g bacon, salt.

Cooking

Lay the slices of tomatoes fried in butter on the cooked omelet.
Garnish the rolled omelette with thin slices of grilled bacon.

Omelet with sweet pepper

Ingredients : 5 eggs, 2.5 tbsp. tablespoons butter, 2 small tomatoes, 1 onion, 1 sweet pepper, salt.

Cooking

Beat the eggs and bake in the oven. Chop the tomatoes, cut the onion into slices, stew with butter, mix with chopped pepper, put this mixture on an omelette and roll it up.

Omelette with sweet peppers and porcini mushrooms

Ingredients : 5 eggs, 2 fresh porcini mushrooms, 2.5 tbsp. tablespoons butter, 2 sweet peppers, 1 tomato, 3/4 cup tomato sauce, salt.

Cooking

Mushrooms cut into slices and sauté in oil. Bake the pepper, remove the seeds, cut into strips and stew. Peel tomatoes, stew. Mushrooms, peppers, tomatoes mix and salt.
Mix half of the mass with beaten eggs and bake in the oven.
Wrap the other half in the finished omelet and pour over it with tomato sauce.

Bulgarian omelette

Ingredients : 8 eggs, 80 g butter, 250 g capsicum, 200 g cheese.

Cooking

In the egg mass, add finely chopped sweet peppers browned in butter and chopped cheese.
Bake in the oven or pan fry.

Omelet with salad

Ingredients : 5 eggs, 2.5 tbsp. tablespoons butter, 3/4 cup chopped green salad, 1.5 tbsp. spoons of cream, salt.

Cooking

Beat the eggs and bake in the oven. Let the salad in butter with cream and wrap in a ready-made omelet.

Omelet with sorrel

Ingredients : 5 eggs, 1/2 cup shredded sorrel, 2 tbsp. tablespoons of butter, salt.

Cooking

Season the sorrel with butter, mix with beaten eggs, salt and bake in the oven.

Omelet with spinach

Ingredients : 5 eggs, 1 cup shredded spinach, 2.5 tbsp. tablespoons of butter, salt.

Cooking

Stew spinach with butter, mix with beaten eggs, salt.
Bake the omelet in the oven and serve hot.

Omelet with spinach and sorrel puree

Ingredients :
6 eggs, 1 glass of milk, vegetable oil, salt.
For puree: 400 g spinach, 50 g sorrel, 1.5 teaspoons flour, 1.25 tbsp. tablespoons butter, 1/4 cup broth, 1/4 cup cream, 1 egg yolk, sugar, salt.

Cooking

Boil spinach and sorrel in salted water, drain, rub; brown the flour in butter, combine with the broth, boil, add the pureed greens, cream mixed with the yolk, butter, salt, sugar and heat without boiling. Mix eggs with milk, salt, pour into a large frying pan with boiled butter and bake two omelettes in the oven.
Transfer one of them to a deep dish greased with oil, place mashed potatoes on top, cover with a second omelet, drizzle with oil and warm slightly in the oven.
Serve immediately with butter.

Omelette with onions

Ingredients : 4 eggs, 200 g white bread, 5 small onions, 1.5 cups milk, 1/2 cup cream, 50 g ham or sausage, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of grated cheese, pepper, salt.

Cooking

Finely chop the onion and sauté it in oil until half cooked. Lay the slices of bread soaked in milk on the bottom of a mold greased with oil. Put the prepared onion on the bread. Beat eggs with milk and cream, add finely chopped ham or sausage, pepper, salt.
Pour everything into a mold on a layer of onions, sprinkle with grated cheese and bake in the oven for 20 minutes.

Omelet with green onions

Ingredients : 3 eggs, a few green onions, fat for frying.

Cooking

Finely chop the onion, put it in a frying pan with heated fat, pour in the egg mass, mix and fry.

Omelet with fresh asparagus

Ingredients : 400 g of asparagus, 5 eggs, 1 incomplete glass of milk, salt, vegetable and butter.

Cooking

Cut the asparagus into pieces, boil in salted water, drain. Stir the eggs with milk and asparagus, salt, pour into a large frying pan with boiled vegetable oil and put in the oven.
When the eggs begin to shrink, serve with butter.

Omelet-vinaigrette from leftover vegetables and mushrooms

Ingredients : 2.5 cups leftover vegetables and mushrooms, 6 eggs, 1 cup milk, vegetable oil, dill, parsley, salt.

Cooking

Finely chop the rest of the vegetables and mushrooms, beat the eggs, dilute with milk, mix with vegetables and mushrooms, salt. Pour into a large frying pan in boiled oil and let brown in the oven.
When serving, sprinkle with chopped herbs.

Omelet with mushrooms

Ingredients : 8 eggs, 300-350 g pickled mushrooms, 3 tbsp. spoons of canned green peas, 2 tbsp. tablespoons of vegetable oil, 1 onion, 1 tbsp. flour, 1/2 cup sour cream, 1 cup milk, 1 teaspoon sugar, salt.

Cooking

Finely chop mushrooms and onions and fry in vegetable oil for 10-15 minutes. Add green peas and heat with mushrooms and onions for 3-5 minutes. Grind eggs with salt and sugar, add flour and mix thoroughly; While gently stirring the mixture, gradually pour in the milk.
Pour the egg-milk mixture into a greased wide frying pan and fry it on both sides over high heat. At the same time, the pan must be periodically shaken so that the mass warms up evenly.
Put the mushroom filling on the fried omelet. Wrap the omelette with a roll, flatten slightly with a knife and fry a little.
Before serving, pour over the omelet with sour cream and garnish with herbs.

Omelet with mushrooms and onions
(Belarusian recipe)

Ingredients : 500 g mushrooms, 1 onion, 3 tbsp. tablespoons melted butter, 8 eggs, 1/2 cup milk, salt.

Cooking

Fry processed fresh mushrooms in oil and mix with browned onions. From a mixture of eggs and milk, prepare an omelette, salt.
Wrap the minced mushroom in an omelette and fry it.

Omelet with fresh mushrooms

Ingredients : 5 eggs, 3 fresh mushrooms, 2.5 tbsp. tablespoons of butter, salt.

Cooking

Beat eggs, mix with chopped slices and mushrooms sauteed with butter, salt and bake in a frying pan in the oven.
Sprinkle with dill before serving.

Spanish omelette

Ingredients : 6 eggs, 50 g cornstarch, 1 cup milk, 80 g bacon, 1 small onion, 100 g mushrooms, red and black ground pepper, salt, vegetable oil.

Cooking

Beat eggs together with cornstarch, salt, milk and red pepper. Cut the bacon into fairly large cubes, the onion into small ones. Clean mushrooms and finely chop.
Then lightly fry the bacon, add the onion, simmer for 10 minutes, season well with salt and sprinkle with black pepper.
Cool the stewed mushrooms, carefully mix with eggs and quickly bake an omelet in vegetable oil.

Mushroom omelette

Ingredients : 500 g mushrooms, 50 g butter, 6 eggs, 200 g raw smoked ham, 1 glass of flour, a little mineral water, parsley, salt, pepper, frying fat.

Cooking

Mushrooms cut into small slices, stew in oil for 5-10 minutes with parsley and spices. Beat the whites separately, and prepare a thin dough from the yolks, flour and mineral water (like sour cream).
Mix everything with mushrooms and bake an omelette in a large amount of fat in a pan.
Finely chop the ham and combine with the scrambled eggs.
Serve hot with salad.

Omelet with champignons

Ingredients : 6 eggs, 40 g butter, 300 g champignons, 50 g onions, 20 g flour, 4-5 tbsp. spoons of sour cream, 1 tbsp. a spoonful of chopped dill and parsley, pepper, salt.

Cooking

Rinse the mushrooms, remove the film, chop finely, add the peeled and sliced ​​onion, put in a saucepan, pour 2-3 tablespoons of water and cook in a closed saucepan over high heat. Dilute the flour in a few tablespoons of cold broth, add to the mushrooms, boil. Season to taste with salt and pepper. Combine greens and mushrooms with sour cream.
Beat the eggs thoroughly in a saucepan with a whisk or a mixer, adding water, salt. Then pour the mixture into a frying pan, over heated oil, and fry over low heat. From time to time lift the omelet with a spatula or a wide knife so that the liquid egg mass flows to the bottom until browned.
Put the mushroom mass with sour cream and herbs in the middle of the omelette, fold it in half and serve hot, cut into pieces, garnished with parsley.

Omelette with seaweed

Ingredients per serving : 100 g of seaweed, 2 eggs, 100 ml of milk, 1 teaspoon of butter, 1 tomato, herbs, salt.

Cooking

Chop boiled or canned seaweed and heat it in a frying pan with butter, pour eggs beaten with milk and herbs. Bake in the oven or roast on the stovetop.
Roll the finished omelette into a tube and serve with tomatoes.

Omelet in Greek

Ingredients : 4 eggs, 4 cups of milk, 16 tbsp. spoons of flour, 20 dried figs, 4 tbsp. spoons of peeled almonds, 4 tbsp. spoons of cinnamon (small raisins), ground cinnamon, salt, 2-4 teaspoons of sugar, grated nutmeg, 4 teaspoons of vegetable or butter.

Cooking

Prepare an omelette mass, for which mix eggs, flour, grated nutmeg and milk, to which add salt. Place in refrigerator for 30 minutes. Finely chop the figs, chop the almonds and mix everything with the currant.
Carefully mix the components prepared in this way with the scrambled mass, put in a pan with very hot oil, sprinkle with sugar, ground cinnamon and bake.
Ready omelette immediately serve on the table.

Sweet omelet

Ingredients : 3-5 eggs, a pinch of salt, 60 g of sugar, 0.5 l of milk, 140 g of flour, 100 g of fat for frying, 200-300 g of jam.

Cooking

Grind the yolks with salt, sugar and a little milk, add flour and prepare a thick, smooth dough, which is diluted with milk until a rather liquid mass flows down from the shoulder blade. At the end, fold in the stiffly beaten egg whites.
Pour rather thick omelettes into the pan and fry them on both sides.

Omelet with apple filling

Ingredients :
All components for "Sweet omelette" (see above).
For the filling: 500 g apples, white wine or lemon juice, 2 egg yolks, 70 g sugar, 2 beaten egg whites, 50 g chopped almonds, fat and breadcrumbs, powdered sugar.

Cooking

Grease the sliding form for the cake with fat and sprinkle with sifted breadcrumbs. Put the finished omelet into it and grease with the apple filling prepared as follows: chop the apples, stew with a little white wine or lemon juice and rub through a sieve. Grind egg yolks with sugar, add whipped whites, chopped almonds and mix with applesauce.
After smearing the omelet with this filling, put another omelet on it, grease it again with the filling, put the third omelet and grease it. Place the mold in the oven and bake.
Sprinkle the finished product with powdered sugar and carefully cut into portions.

Kaiser's omelet

Ingredients : 6 eggs, 3 tbsp. spoons of sugar, 3 cups of flour, 350 ml of milk, 3 tbsp. butter, 4 teaspoons raisins, 1.5 teaspoons cinnamon.

Cooking

Mix milk, eggs, sugar and flour well. Melt the butter in the mold and carefully pour the prepared mass.
When the bottom of the omelet is browned, add the raisins and cinnamon, then turn over and use two forks to tear the omelette into pieces, then fry until it is crispy.
Sprinkle with powdered sugar and serve immediately.

Omelette soufflé

Ingredients : 8 eggs, 8 teaspoons of powdered sugar, butter, compote.

Cooking

Mix the yolks with sugar, beat the whites separately and bake two omelettes in a very hot pan.
Serve with compote.

Children's omelet

Ingredients : 1 egg, 1 teaspoon sour cream, 1 teaspoon flour, 10 g butter, salt.

Cooking

Beat the egg with sour cream quickly, sprinkle with flour, salt, mix lightly and immediately pour into a hot frying pan greased with butter.
When it rises, turn it over with a knife to the other side, fry a little, fold it in the form of an envelope.
Serve with sour cream or jam.

Curd omelet

Ingredients : 500 g fat cottage cheese, 10 eggs, 4.5 cups cream, 1 cup sugar, 2.5 cups flour, 125 g butter, 1 cup raisins, zest of 1 lemon, cinnamon, salt.

Cooking

Mix half of the eggs provided for in the recipe with cream (500 g), sugar (65 g), sifted flour, salt and mix thoroughly. From the prepared mass, fry thin omelettes in butter.
Rub cottage cheese, mix with softened butter, the rest of the sugar, add the yolks of the rest of the eggs, cream, grated lemon zest, washed and dried raisins, mix everything thoroughly and carefully introduce the beaten egg whites.
Put the minced curd on the finished omelette, roll it up in the form of tubes, sprinkle with sugar, cinnamon and serve.

Curd omelette with raisins
(Swiss recipe)

Ingredients : 500 g cottage cheese, 5 eggs, 2.25 cups milk, 1.7 cups flour, 40 g butter, 1/3 cup sugar, 3 cups raisins, salt.

Cooking

Beat eggs, add flour, milk (350 ml), salt and mix everything thoroughly. From the prepared mass, fry thin omelettes in butter.
Rub cottage cheese, mix with the rest of the milk, granulated sugar, prepared raisins. Put the minced curd on the finished omelette, form the omelet into tubes and serve.

Omelet with cottage cheese and jam

Ingredients : 500 g cottage cheese, 7 eggs, 1/2 cup milk, 2/3 cup flour, 2.5 tbsp. spoons of sugar, 35 g butter, 1/2 cup raisins, jam.

Cooking

Rub cottage cheese, combine with beaten eggs with sugar and sifted flour, mix everything well, gradually adding milk.
Pour the prepared mass into a frying pan with heated oil and bake in the oven. Cool the omelette slightly, bend the edges from both sides to the middle, giving it the shape of an oblong pie.
Serve the omelet on a plate, sprinkled with jam.

Omelet confiture

Ingredients : 9 eggs, 30 g powdered sugar, 30 g melted butter, 30 g sugar, 120 g jam.

Cooking

Separate the egg yolks carefully from the whites. Beat the whites until fluffy foam, at the end of whipping add sugar and mix with the yolks. Put the whipped mass into a pan with fat and fry, stirring, until thickened, and then fry the bottom side until golden brown.
After that, put confiture in the middle of the omelet, wrap it in a roll and put it on a dish, sprinkle with powdered sugar on top and draw a pattern in the form of a lattice with a hot skewer. Drizzle with fruit juice or vanilla cream before serving. Ingredients : 1 cup milk, 300 g flour, 4 eggs, a pinch of salt, 2 kg cherries, sugar, fat.

Cooking

Mix flour with milk, beat eggs into this mass, add salt and knead the dough (not thick, like sour cream). Pour half of the resulting dough into a heated and oiled frying pan, put a layer of cherries on top, freed from stones and sprinkled with sugar, and pour the berries with dough.
Bake in the oven for 40 minutes at a moderate temperature.
Remove from heat, cut into pieces and sprinkle with sugar.

Omelet with "drunken cherries"

Ingredients : 8 eggs, 2 tbsp. spoons of water "1 tbsp. a spoonful of sugar. 1 cup cherry or jam cherries, powdered sugar, frying oil, cognac.

Cooking

Prepare the egg mixture. While beating, gradually add 2 tablespoons of water and sugar. From the prepared mass (it can be divided into two or four servings if desired), fry omelettes in a hot, buttered frying pan.
When the edges of the omelette are slightly firm, quickly cover it with cherries, sprinkle with powdered sugar and fry for about a minute.
Fold the finished omelette in half, carefully transfer to a plate, garnish with cherries and sprinkle with cognac.

Double omelette with fresh or boiled fruit puree

Ingredients : 6 eggs, 1 cup cream (milk), 1 cup fruit puree, frying oil, sugar.

Cooking

Prepare fruit puree, add sugar to taste, mix eggs with cream, pour half into a frying pan into boiled butter and brown in the oven.
Do the same with the second half of the egg mass. : 4 eggs, 2 tbsp. spoons of flour, 2 tbsp. spoons of powdered sugar, fat, 1 cup applesauce, a pinch of vanillin. Put the berries raw, sprinkle the omelet folded in half with plenty of powdered sugar mixed with vanilla sugar. Serve the broth separately in cups. Grind egg yolks with sugar, sift flour into this mixture and add separately whipped cream and whites alternately. Fill the greased form with the egg mass and bake the omelette in the oven for 15-20 minutes.
Serve straight out of the oven (cooled omelet will settle and become dry).
Serve with fruit compote.

Flambéed omelet (burning)

Ingredients : 6 eggs, 30 g butter, cherry jam, salt, a glass of cognac or good vodka, 50 g sugar, 1/2 can of canned pineapple, candied cherries.

Cooking

Melt butter in a skillet over low heat. Beat eggs, salt and, stirring, combine with melted butter. Heat the pan well and fry the eggs over high heat, first stirring with a fork. The omelet is ready when the edges are toasted and the center is soft.
Transfer the omelette to a plate, brush with jam, roll up and sprinkle with sugar. Top the omelette with well-heated cognac and light it. (Pour cognac for flaming into a small bottle, close and heat in hot water to 50-55 gr. C.)
Garnish with pineapples and cherries.

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