Omelet - so different, unusual and original

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Cooking eggs in a new way! If you also want variety, then sit back - now we will impress you... dishes on the theme of omelet.

Almost every kitchen in the world has egg dishes or snacks. These are just beaten eggs or with cream, there are options with potatoes, mushrooms, ham, herbs, cheese, meat, poultry, tomatoes and peppers, with pasta and... rice, fish and shrimp.

They can be served hot for breakfast, cold lunch or dinner as a snack. Or be a real pie with fillings.

We offer you three options for the most unusual, in our opinion, omelets from three countries. At the same time, we travel around the world, in culinary terms.

Let's start with ...

Frittata - a traditional Italian egg dish

Ingredients:

4 eggs
50 gr. grated cheese
onion
red bell pepper
a tomato
2 cloves of garlic
a bunch of greens (basil, parsley)
1 tbsp. l. vegetable oil
salt and ground black pepper to taste

How to cook:

1. Break eggs into a bowl, season with salt and pepper, add cheese, chopped herbs and beat lightly with a fork.
2. Chop the garlic, chop the onion into very thin rings. Peel the peppers and tomatoes from the skin. Cut them into medium-sized pieces.


3. Heat oil in a skillet. First, fry the garlic, put the onion in a minute, and then the tomato and pepper.
Fry over medium heat for 5 minutes.
4. Pour in the beaten eggs and cook, stirring occasionally, until the egg mixture begins to set. If the middle of the omelet is still liquid, then the frittata is brought to readiness in an oven preheated to 180 degrees for 15 minutes.

It cooks quickly, it turns out fragrant and tasty - help yourself!

Tamagoyaki - Japanese omelet in the form of a roll

Ingredients:

2 eggs
1 tbsp. l. soy sauce
1-1.5 st. l. Sahara
a pinch of salt
vegetable oil

How to cook:

1. Beat eggs with a whisk. Add salt, sugar and soy sauce to them. Sometimes I also use white plum wine. No more than 1 tbsp. l. Mix.
2. Grease a frying pan with vegetable oil, lightly. And warm up.
3. Pour some of the egg mixture into the pan in a thin layer, like on pancakes.
4. As soon as it thickens, quickly roll the pancake into a roll with a spatula and leave it on the edge of the pan. This is done in 2-3 movements with a wide scapula.
5. Add some more mixture. When it's also ready, wrap a roll in it from the edge of the pan. Repeat the manipulation until the whole egg mixture turns into one large roll.

Such an omelet can be cut into pieces and served as a roll.

Poulard - French omelet

Ingredients:

5 eggs
two pinches of salt
ground pepper if desired
1 hour l. vegetable oil

How to cook:

1. Carefully divide the eggs into yolks and whites in separate, clean, dry containers.

Important! Even a drop of yolks or water should not get into the whites, otherwise they will not beat up as needed!

2. Pour the egg whites into a bowl with high sides and beat on high speed with salt and ground black pepper for 3-5 minutes until fluffy, dense foam.
3. Beat the yolks separately with a pinch of salt and pepper.
4. Grease a deep frying pan with oil and heat over medium heat. Thoroughly grease the sides using a cooking brush, otherwise the mass of whipped proteins will stick to them and you will not be able to extract the omelet whole.

5. Pour the yolks into the pan and smooth them along the bottom. As soon as they grab a little - after 30 seconds, put the whipped egg whites on them with a spatula.
6. Cover the pan with a lid and simmer the omelet for about 3-5 minutes over low heat. The omelet will grow significantly in height during this time.
7. Remove the cover and lightly press the protein mass with a silicone spatula. If it does not stick to the proteins, then the omelet is ready.
8. Gently pry the omelet along the sides with a large spatula or knife and place on a warm (warmed) plate.
To serve, cut the omelette in half and place one half on top of the other to make it look like in the photo.

Enjoy your meal!

I wish you all health and patience! Everything will be fine!

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Thanks for reading to the end!

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