Omelet stuffed with cheese. Omelet stuffed with meat products technological map
Omelettes are made from fresh eggs, egg melange and egg powder. These dishes are prepared fried and baked from eggs alone, as well as with the addition of vegetables, herbs, mushrooms, cheese and meat products. Products are pre-boiled or fried until cooked, with the exception of those that do not need pre-heat treatment (cheese, green onions, parsley, dill, cilantro, etc.). When making an omelet, cold milk, cream or water, salt are added to the eggs and mixed thoroughly. This mixture (egg mass) is prepared in the same way for all types of omelets. For each egg, take 15 g of cream, milk, water or milk in half with water and 0.5 g of salt.
If an omelet is prepared from egg powder, then it is mixed with water or milk diluted by half with water (0.35 l of liquid and 4 g of salt per 100 g of dry powder) and allowed to swell for 30-40 minutes.
Fried omelet is prepared natural, mixed (with additional products) and stuffed. Natural and mixed omelettes are fried in separate portions in a pan, and in mass cooking, several portions on a baking sheet at once. Stuffed omelet is fried only in a pan, separately for each serving.
OMELETTE NATURAL
Pour the egg mass into a hot frying pan with butter and, stirring, fry over high heat. As soon as the mass becomes thick, stop stirring, bend the edges of the omelet with a knife from both sides to the middle, giving the shape of an oblong pie. When the underside of the omelette is browned, transfer it to a warmed dish or plate, seam side down, drizzle with oil and serve.
When making an omelette in large quantities, pour the egg mass onto a hot baking sheet with butter and, shaking from side to side, distribute the mass over the baking sheet in an even, continuous layer, the thickness of which should be no more than 0.6 cm.
First, fry the egg mass for several minutes on the stove, and when the mass thickens slightly, put the baking sheet in the oven for 3-5 minutes.
Roll the finished omelet into a roll. Before serving, cut the omelet into portions and drizzle with butter.
Eggs 3 pcs. or melange 130, water, milk or cream 45, butter 15.
OMELETTE WITH GARNISH
Prepare an omelet as described above and place it on a plate or dish; next to the scrambled eggs, put crumbly porridge, fried or boiled potatoes, mashed potatoes, fried zucchini, boiled Brussels sprouts or cauliflower, carrots or green peas in milk sauce, or fresh fried mushrooms seasoned with sour cream.
Eggs 2 pcs. or melange 85, milk 30, ghee 10, ready-made garnish 75, 100 or 150.
OMELETTE WITH GREEN ONION
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Add finely chopped green onions to the egg mass, mix and fry in the same way as a natural omelet.
3 eggs, 45 milk, 20 onions, 15 cream margarine.
ONION OMELETTE
Chop the onion and fry in a pan with oil.
Then pour the egg mass into the same pan, mix it with onions and fry in the same way as a natural omelet.
Eggs 3 pcs., Milk 45, onion 20, melted butter 15.
OMELETTE WITH FRESH HERBS
Add finely chopped fresh parsley, cilantro or dill to the egg mass and fry in a pan like a natural omelet.
Eggs 3 pcs., Milk 45, butter or ghee 15, greens.
OMELETTE WITH SOUR CREAM
Mix eggs with sour cream, salt and fry in the same way as a natural omelet. When serving, omelet should be poured with hot sour cream.
Eggs 3 pcs., sour cream 50, butter 10.
PROTEIN OMELET WITH SOUR CREAM
Whipped proteins mix with sour cream, salt and fry in the same way as a natural omelette in a pan. Drizzle with sour cream when serving.
Egg whites 120 (from 4 eggs), sour cream 40, butter 15.
OMELETTE WITH COTTAGE CHEESE OR CHEESE
Rub well-squeezed fresh cottage cheese through a sieve or through a mashing machine, mix with eggs, salt and fry in the same way as a natural omelet.
Also make an omelet with grated cheese. In this case, the eggs are pre-mixed with milk.
Eggs 3 pcs., cottage cheese or cheese 50, milk 45, butter 15.
APPLE OMELETTE
Peel fresh, non-acidic apples from the skin and seed pods, cut into cubes about 1 cm in size and lightly fry in a frying pan with oil. Pour the egg mass over the apples, mix and fry, like a natural omelette, in a pan.
Eggs 3 pcs., Milk 45, fresh apples 70, butter 15.
HAM OMELETTE
Boiled ham cut into small (0.5 cm) cubes and lightly fry in a pan. Then pour the egg mass into the pan, mix with pieces of ham and fry like a natural omelet.
Also cook an omelette with smoked brisket and sausage.
3 eggs, milk 45, boiled ham 45, pork fat or animal margarine 15.
OMELETTE WITH SALMON
Lightly salted salmon or salmon without skin and bones (pulp) cut into cubes (1 cm), mix with the egg mass and fry like a natural omelet. When serving, pour over the omelette with egg-butter sauce with lemon juice, and around the omelette on a dish put toasted wheat bread or baked from unleavened puff pastry in the form of triangles.
3 eggs, 45 milk or cream, 10 butter, 35 salmon or salmon, 40 sauce, 6 croutons.
OMELETTE WITH CRAB
Canned crabs cut into small pieces, warm with butter, add milk sauce and boil. Prepare an omelette with this stuffing, as described above.
3 eggs, 45 milk or cream, 40 crabs, 15 butter, 30 sauce.
omelet stuffed with ham
Pour the prepared egg mass into a hot frying pan with oil and, stirring, fry until the mass becomes thick. Then put minced meat on top of the mass in the middle of the pan, close it on both sides with an omelet, lifting the edges with a thin knife and giving the omelette the shape of a pie. For the rest, proceed in the same way as in the manufacture of a natural omelet.
To prepare minced meat, cut the boiled ham into small cubes, lightly fry, add red or tomato sauce and let the minced meat boil.
Eggs 3 pcs., milk 45, ham 35, sauce 25, pork fat or melted butter 15.
omelet stuffed with kidneys
Peel veal, pork or lamb kidneys from the film, cut lengthwise into halves, then cut each half into thin slices, sprinkle with salt, pepper and fry until tender. Add red sauce with wine to the fried kidneys and heat to a boil. Otherwise, prepare as described above.
3 eggs, 45 milk, 50 kidneys, 25 sauce, 20 ghee or butter, pepper.
omelet stuffed with liver
Cut the veal liver into pieces of 5-6 g, fry with butter, add the red sauce with Madeira and let it boil. Then cook the omelet as described above.
3 eggs, 45 milk, 40 liver, 25 sauce, 15 ghee or butter.
OMELET WITH BEEF
Cut the meat of the tenderloin, dorsal or lumbar part across the fibers into pieces 1-1.5 cm thick and beat with a chopper to a thickness of about 0.5 cm. Cut the broken pieces into sticks 3-4 cm long, fry, add sour cream sauce with onions and let it boil. Then prepare an omelet as described above.
3 eggs, 45 milk, 48 beef, 25 sauce, 15 butter or ghee.
omelet stuffed with zucchini
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Zucchini cut into cubes, salt and fry in butter until tender, add sour cream and, stirring, boil for 1-2 minutes. Cook the omelet as described above.
3 eggs, 45 milk, 65 zucchini, 20 sour cream, 20 butter.
omelet stuffed with asparagus
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Cut the peeled asparagus into pieces 2-3 cm long, boil in salted water and drain in a colander. When the water drains, season the asparagus with milk sauce and butter. Prepare an omelet with minced asparagus as described above.
3 eggs, 45 milk, 45 asparagus, 15 sauce, 20 butter.
omelet stuffed with green peas
Boil raw green peas in the same way as asparagus. Heat canned peas to a boil. Drain the broth, season the peas with milk sauce and butter. For the rest, proceed as described above.
3 eggs, 45 milk, 40 peas, 15 sauce, 20 butter.
omelette stuffed with tomatoes
Scald fresh tomatoes, remove the skin, cut into slices and fry with butter. Otherwise, prepare the omelet as described above. When serving, put half a fried tomato on the omelet and sprinkle with parsley.
3 eggs, 45 milk, 100 tomatoes, 20 butter, greens.
CARROT STUFFED OMELETTE
Raw carrots, grated or passed through a meat grinder, stew with butter and season with milk sauce. Prepare an omelette with this stuffing, as described above.
3 eggs, 45 milk, 50 carrots, 25 sauce, 20 butter.
OMELETTE WITH MUSHROOMS
Cut fresh white mushrooms or champignons into thin slices and fry with butter, then add sour cream, salt and let boil. Otherwise, prepare the omelet as described above.
3 eggs, 45 milk, 60 mushrooms, 20 sour cream, 15 butter.
OMELETTE STUFFED WITH CHESTNUTS
Chestnuts, peeled and peeled, boil in a strong meat broth until soft, season with a thick (evaporated) red sauce with wine (madera). Make an omelet with this stuffing.
3 eggs, 45 milk, 100 chestnuts, 50 sauce, 15 butter.
OMELETTE WITH HONEY AND NUTS
Cut the biscuit into cubes (6-8 mm), add finely chopped pistachios, almonds or walnuts to it, natural bee honey diluted with hot milk; mix everything gently so that the pieces of biscuit retain their shape.
Mix the eggs with sour cream, add a little salt, pour into a frying pan with butter and fry, stirring, until the mass thickens. After that, put minced meat (biscuit with nuts and honey) on it and proceed as described above.
Eggs 2 pcs., Sour cream 30, biscuit 15, honey 15, nuts (kernel) 5, butter 10, milk 10.
BAKED NATURAL OMELETTE
Pour the egg mass, prepared in the same way as for a natural fried omelette, onto a greased pan with a layer of no more than 1 cm or onto a baking sheet with a layer of 2-2.5 cm and bake in an oven.
The finished omelette should have a tender, slightly elastic texture and a fried top crust.
Omelette baked on a baking sheet, before serving, cut into portioned rectangular pieces, put on a warmed plate and pour over with oil. Serve with a side dish (potatoes, porridge, pasta, bean pods, green peas).
Omelette baked in a portion pan, serve on it.
Eggs 3 pcs. or melange 130, milk 45, butter or ghee 10, garnish from 50 to 150.
OMELETTE BAKED WITH POTATOES
Cut raw potatoes into cubes 1-1.5 cm in size, fry until tender, then pour the egg mass into a pan or baking sheet with potatoes and bake like a natural omelette.
Eggs 3 pcs., Milk 45, potatoes 75, butter, melted butter or lard 15.
CARROT-BAKED OMELETTE
Carrots, cut into pieces of arbitrary shape, stew with a little water and butter. Then pass the carrots through a meat grinder, mix with the egg mass and bake on a baking sheet.
3 eggs, 40 milk, 40 carrots, 10 butter.
OMELETTE BAKED WITH CABBAGE
Salt and stew fresh chopped cabbage with a little butter, melted butter or lard, then mix with the egg mass and bake like a natural baked omelet.
Eggs 2 pcs., Milk 15, fresh white cabbage 80, butter, melted butter or lard 10.
OMELETTE BAKED WITH PORRIDGE
Rice or millet crumbly porridge, boiled in water or milk, mixed with egg mass and baked like a natural omelet.
2 eggs, 30 milk, 20 millet or rice, 45 water for porridge, 10 butter or ghee.
I propose to remember the old days and cook an omelet stuffed with mushrooms according to GOST. The yield per serving according to GOST is 130 grams. For my men, this is, of course, a portion for a sparrow. You have to increase the number of servings to feed your family. So let's start.
We will need the following ingredients: chicken egg, salt, milk, butter, mushrooms, sour cream.
We clean the mushrooms from the skin, rinse and dry. Cut into plates. Add butter and mushrooms to the pan. Fry until done. We fill with sour cream.
Whisk the eggs, milk and salt in a deep bowl.
Put the butter into the frying pan. Pour in half of the egg mixture. We fry on a small fire under a closed lid.
When the omelette mixture thickens a little, spread half of the filling in the center.
We close on both sides with an omelette mass, giving the shape of a pie. Roast until ready.
Omelet stuffed with mushrooms according to GOST is ready. Transfer to a plate, seam side down, and drizzle with butter.
Cooking an omelette is not a tricky business, even a person who is not versed in cooking will tell you this, but still there are some subtleties. In order to make a stuffed omelette, you need to get a fairly dense structure so that it does not fall apart during the serving process. An omelet is made from beaten eggs and milk, instead of milk, you can use cream, then it will turn out to be more dense, or water - then more magnificent.
In order not to guess with the proportion, be guided by folk experience - for 1 egg, half the liquid shell. Eggs should not be beaten with a mixer or whisk, just shake with a fork, adding a little salt. In general, you can wrap almost any filling in such an omelet; for seafood lovers, the recipe for an omelet with crab meat will be interesting.
Recipe Ingredients:
For an omelet stuffed with sausage or sausages, take:
- Egg - 3 pcs.
- Milk - 6 tbsp. spoons
- Sausages (sausage, bacon, chicken, ham) - 35 g
- Cheese - 50 g
- Butter - 15 g
For a stuffed omelet with champignons you will need:
- Egg - 3 pcs.
- Milk - 6 tbsp. spoons
- Champignons - 5 pcs.
- Onion - 0.5 pcs.
- Cheese - 50 g
- Butter - 15 g
- Sour cream or white sauce - 1 tbsp. the spoon
Cooking method:
Place seam side down on a plate, brush with a dollop of butter and serve immediately.
white sauce and let the minced meat boil a little.
form a pie, as in the first recipe. Also brush with oil and serve quickly before it cools down.
Many housewives prepare fried eggs or scrambled eggs for breakfast for their family members. However, even such a seemingly banal dish can be diversified in every possible way. Stuffed omelet is one of the interesting combinations of eggs with meat or vegetable ingredients. There are simple toppings consisting of chopped ingredients, and there are options that need to be prepared in advance, for example, stew mushrooms with onions, boil chicken, or bake vegetables on the grill or in the oven.
How to make a stuffed omelet, we will tell further in the article. You will learn the recipe for making the cake itself, as well as interesting options for delicious fillings. We will tell you how to properly wrap it in different ways, so that it is more convenient to transfer the dish to a plate. Omelettes are served with different sauces and dill or parsley.
omelette recipe
To prepare a stuffed omelette for two, take 2 eggs and 250 grams of milk. You can use half a serving of milk and the other half of cream.
It is most convenient to beat the ingredients in a mixer. Before cooking, it is recommended to put the bowl in the refrigerator for a couple of minutes so that the eggs are beaten into a chilled container. This way they fluff up better. They start kneading only with eggs, after a while add milk and cream and beat further.
Some housewives, at the end of using the mixer, pour salt, spices if desired, finely chopped greens into the bowl.
Cheese and tomato filling
Pour the stuffed omelette mixture into a preheated pan and fry in vegetable oil on both sides. Then pieces of sheep's fat cheese are poured into the middle, you can tear it right with your hands. Add either fresh tomatoes cut into small pieces, or use dried ones from canned food.
Add your favorite herb for flavor and fold the omelet on both sides, folding the edges in towards the middle. Cover the pan with a lid and hold the omelette for a few minutes so that the cheese melts a little. You can serve such a delicious omelette with ketchup.
Omelette with mushroom filling
To prepare the next stuffed omelet according to the recipe, buy mushrooms - 200 grams, spinach greens - 50 grams, a clove of garlic and one leek. Pour a couple of tablespoons of olive oil into a preheated pan, pour washed and chopped mushrooms, small pieces of garlic. When the mushrooms begin to brown and turn golden, add the spinach and simmer for 4 minutes.
Separately, prepare an omelette and put the filling in the middle. Wrap the omelet with a tube or an envelope. Breakfast is an omelet with salad.
Omelet stuffed with meat products
Egg cake can be stuffed with sausages or meat products, but they also need to be cooked first. Protein foods go well with greens and hard cheese. Before cooking, large sausages are cut into pieces, ham can be chopped into strips, and sausages into circles. If chicken meat is used, then for an omelet you can boil it or first make meatballs, and then finely chop them.
In a frying pan, fry the pieces of sausage and put them in the middle of the omelet, sprinkle with hard cheese cut into small pieces (can be grated) and add greens. It remains only to wrap the omelet and hold it under the lid for a couple of minutes on fire so that the cheese melts.
In one filling, you can combine different types of meat products or sausages. Such a hearty breakfast can be served to an adult man before work or wrapped up to refresh himself during a lunch break.
As you can see, making an omelette is easy, and you can create stuffing fillings to your liking using a variety of products. If you have leftover small pieces of sausage cuts and leftover cheese, then the best way to clean out the refrigerator is to make a delicious stuffed omelette.
It is very easy to cook an excellent stuffed omelette, you just need to follow a certain technology. So, prepare the eggs, omelette filling, frying pan, vegetable oil and a fork ...
Crack the eggs into a bowl, stir them, and pour them into the hot skillet. Do not stop beating the eggs, do it quickly with the back of the fork, constantly turning the pan in different directions. This is done in order to prevent the formation of large protein flakes. Beat for 20-30 seconds, after about this time the eggs will begin to set and compact.
After you stop stirring the eggs, the omelet will start to thicken around the edges, but the middle will remain runny. At this point, with the back of a fork, give the surface of the omelette as even a surface as possible, pressing down lightly. Reduce the heat and leave the omelet until the final preparation.
In the middle of the omelette, lay the prepared filling - it can be diced ham, grated cheese, green onions or other foods and vegetables of your choice. Turn off the fire.
Using a fork, lift one end of the omelet and fold it towards the center. Do the same with the other edge. The omelette will have an oblong appearance, so make sure that the filling of the omelette is evenly distributed along its entire length.
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