History is silent about the time and place of the first omelet. According to one legend, King Franz Joseph I of Austria and Bohemia got hungry while hunting. He looked into a poor peasant shack, where he was treated to a dish of milk, raisins, flour and eggs. The distinguished guest really liked the omelet, and he ordered his chefs to serve a simple dish on the table. Over the centuries, the recipe for omelet has changed, but the main ingredient is still the same - eggs.
It is necessary
-
- 6-7 eggs;
- ½ glass of milk;
- filling to taste;
- greens optional;
- salt;
- sunflower oil.
- sunflower oil
Instructions
Step 1
Break six or seven eggs into a bowl of milk (half a glass of milk will be enough, otherwise the omelet will turn out to be very runny), add salt, one teaspoon of sunflower oil and mix everything well.
Step 2
Almost all meat products, vegetables, herbs and many others are suitable for omelet filling: mushrooms, sausage, chicken meat, ham, crackers, onions, bell peppers, tomatoes, potatoes, cheese.
The filling, cut into small cubes or strips, can be added directly to the milk-egg mixture and mixed well before baking.
Step 3
Pour the resulting mixture into a hot skillet, previously oiled with vegetable oil. Or you can first pour half of the eggs beaten with milk into a hot pan, and after a while, put the filling on top of the first layer of the omelet and pour over the remaining eggs. There is also a third way - pre-extinguish the filling in a frying pan and pour eggs whipped with milk at the end.
Step 4
Stir until the egg mass thickens, then fold the edges of the omelet with a knife and place on a serving plate. A fluffy omelet is ready.
