Egg omelet is a popular, unpretentious, yet tasty and nutritious quick dish. For greater solidity, add slices of bread / croutons, vegetables, herbs, mushrooms, pieces of bacon, cheese, herbs - everything that is in the refrigerator and that is suitable for baking.
So an omelet with sausages in a pan is prepared quickly, simply, without any special cooking secrets. Note that the taste varies from the oil / fat selected for frying (type of lean, butter, lard / lard). And the sausages themselves, whether boiled, or smoked, or with some kind of filling, will affect the final result.
Ingredients:
Eggs - 4 pcs.
Milk - 40 ml
Sausages - 3 pcs.
Small tomatoes - 3 pcs.
Hard cheese - 50 g
Butter - 30 g
Greens - 30 g
Salt, hot pepper - to taste
Step by step recipe:
Take the groceries on the list. The calculation in the recipe is two eggs per serving. You have the right to increase or decrease the number of products.
If you like scrambled eggs, not scrambled eggs, skip milk. Otherwise, the principle of frying is preserved. Also, milk can be replaced with a spoon or two of sour cream, heavy cream or even kefir (the aroma of a village omelette will appear, with a characteristic sourness).
Preheat the pan. Next in a deep bowl, whisk or fork the eggs with milk and spices, throw in finely chopped clean herbs (dill, green onions, parsley).
The omelet can be either homogeneous, with completely mixed proteins and yolks, or speckled, with separated white and yellow "islets" - do as you like.
On a hot surface, we heat the butter, spread the sausages cut into circles. Fry until light crust, turn over.
Add tomatoes to the “empty spaces” between the sausages. Before that, cut the washed tomatoes into slices or circles. Turn the tomato slices over, if you like.
Fill with the egg mixture. Cover the sausages with tomatoes - fill the entire area of the pan. We put the lid on and, with moderate heat, let the omelet grab.
When its side and underside are compacted, and the middle is still wet, remove the lid and scatter the grated or just broken cheese chunk. Cover and bake again until tender.
Serve hot omelet with sausages and tomatoes, complement with pickles or salad leaves.
Bon Appetit!
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