Making the perfect omelet is a snap. You just need to master some of the subtleties that the French use. And so your elegant breakfast is hard to tell from what is served in a bistro in Paris. Feel free to experiment with scrambled eggs: mushrooms can be replaced with fresh tomatoes, stewed spinach, or grated cheese.
Omelet with mushrooms
For cooking, we need the following products:
- 3 eggs
- 1 tbsp. l. butter
- 2 handfuls of any mushrooms
- half onion
- 1 tbsp. l. olive oil
- pepper, salt
First of all, we prepare an addition to the omelet. The mushrooms are cut into slices using a knife or processor, the onion is chopped. Put a small skillet over medium heat and fry the onion in olive oil until translucent for two to three minutes. Then add mushrooms to the onion, salt and pepper them, fry for about 5 more minutes, not forgetting to stir.
We should have a serving plate at the ready, and therefore we will put it next to the stove. Break the eggs into a sufficiently deep bowl, salt and pepper them. We heat the pan, put the butter on it, slightly rotate it in such a way as to grease with oil not only the bottom, but also the walls of the pan.
Pour in the eggs, and after they grab, literally in 3 seconds, move them with a spatula to the center from the edge, while liquid eggs will end up at the bottom of the pan. Place 2/3 of the mushrooms in the center in a straight line from one edge to the other. During this time, the omelet remains slightly watery.
We cling the edge of the omelet with a spatula, covering the mushrooms, bring a frying pan to the plate. We hold it in such a way that the omelette slips into the plate with the uncovered side. And already on the plate, the part with the mushrooms is covered with an omelet, a kind of tube is obtained, which must be sprinkled with the remaining mushrooms and immediately served.
Omelet with sausage and tomatoes
The French make an omelet with a tube, and wrap the filling inside. This omelette recipe most likely is not. If the filling is simply filled with eggs, then this is the Russian version of the dish, and it was called fought in the old days. Probably due to the unattractiveness of the name, it was renamed into a more refined French one.
Ingredients:
- 4 chicken eggs
- natural sausage in the intestine
- 1 tomato
- 2 yellow tomatoes
- 1 tbsp. l. flour
- 1/3 cup milk
- 1 tbsp. l. salt
We heat the oven to 180 degrees. Cut the large red tomato into three thick circles, just cut the yellow tomatoes into 2 halves. In order to make an omelette, we need a cast iron pan with high sides. On it, first fry the sausage and tomatoes in olive oil on both sides for three minutes. The tomatoes should stay fresh in the middle.
Meanwhile, mix milk and flour in a deep cup, drive eggs into the same place, salt and pepper. Beat the mass thoroughly with a whisk, no unmixed flour should remain.
Pour the egg-milk mixture into the pan, add small tomatoes to it and put it in the oven for about 25 minutes. At first, the omelet will be fluffy, rise like a souffle, but then take its place in the pan.
Sprinkle the omelet with herbs and serve.
