If at home many are accustomed to frying in a pan, then in Soviet times they tried to comply with GOST, baking an omelet based on fresh milk in the oven. A process similar to cooking a casserole allows you to achieve splendor, light airiness and "restaurant look".
The traditional breakfast option is an omelet. It is a combination of three components - milk, egg and butter (you need a little, just to lubricate the mold). And, of course, some spices. Today we will tell you how to make a fluffy omelet - a classic one. For those who care about their figure, in order to reduce the calorie content of the dish, an omelet baked in the oven is recommended. But it is important to remember that it must be preheated and only after that place the form with the egg mass.
Ingredients
- milk - 0.3 l;
- egg - 6 pcs.;
- spices, salt, oil - to taste
Cooking a dish
1. Turn on the oven at 190 degrees.
2. Beat eggs into a dry bowl and mix.
3. Pour milk into the mass, add a little salt and pepper.
4. Grease a baking sheet generously with butter and pour in the egg and milk mixture.
5. Put the mold in a heated oven and leave for 12 - 15 minutes. If the top of the omelet begins to brown too intensely, cover it with a piece of foil.
Cooking tricks
- Omelet in the oven should only be baked in a tall form. The higher it is, the higher the omelet will turn out.
- The finished dish does not need to be taken out of the oven immediately; it should stand for 5 - 10 minutes and cool slightly.
- It is best to use the main ingredient - eggs in large quantities.
- Bake in a cast iron or glass dish. They heat up slowly but evenly, and the dish rarely burns in them.
- Bake over low heat or low power.
- Do not open the oven door during cooking. A large temperature difference will cause the omelet to fall off prematurely.
- Also, so that the dish does not sink in the plate, do not take the omelet out of the oven right away, but wait 5-7 minutes until it cools.
This is the easiest breakfast option, healthy for both adults and children.
