Omelet is a versatile breakfast dish that is nutritious and moderate in calories. A properly prepared omelet is fluffy and airy. Such a dish can be fried on the stove or baked in the oven. Add herbs, spices, vegetables to eggs and milk, or make an omelette sweet.
Sweet omelet soufflé
Try making a sweet omelet with jam. Such a dish will become a light breakfast or dinner. The omelet baked according to this recipe turns out to be airy and moderately dense - to achieve the desired consistency, the omelet is first fried, and then brought to the desired condition in the oven.
You will need:
- 4 eggs;
- 1 tablespoon of butter;
- 1 tablespoon of sugar;
- a pinch of vanillin;
- black currant jam;
- powdered sugar for sprinkling.
Separate the yolks from the whites and rub them with sugar until the crystals are completely dissolved. The mass should resemble sour cream in density. In a separate bowl, beat the whites into a strong foam, and then gradually add them to the yolks, stirring gently from top to bottom.
Heat the butter in a skillet and pour the egg mixture over it. Leave on the fire for 1 minute - the bottom of the omelet should brown slightly. Then transfer the pan to a preheated 180 ° C oven. Bake the dish for 8-10 minutes - during this time the omelet will rise and brown.
Remove the dish from the oven. Place jam on one half of the omelet and cover with the other half. Sprinkle the folded product with icing sugar and serve immediately. Serve the toasted croutons and jam separately.
Instead of blackcurrant jam, you can use cherry or dogwood jam.
Omelet with cheese
The classic omelet with cheese can be served as a separate dish, supplemented with toasted sausages or lean fish. Use cheddar or other spicy, aged cheese to prepare your meal.
You will need:
- 5 eggs;
- 150 ml of milk;
- 50 g butter;
- 150 ml of cream;
- a pinch of nutmeg;
- 50 g flour;
- 0.5 teaspoon of sweet mustard;
- 180 g of spicy cheese;
- salt;
- freshly ground black pepper.
Mix milk with cream and nutmeg and heat over low heat or in the microwave. Melt butter and mash with flour and mustard. Mix the mixture with hot milk and, stirring occasionally, continue to cook for another half minute. Cool the mixture.
Beat the eggs into a foam along with salt and pepper - you can use a mixer for this. Grate the cheese, pour half over the eggs. Pour milk into the mixture in portions and stir gently. Grease a deep refractory mold with oil and pour the prepared egg mass into it. Place the dish in an oven preheated to 180 ° C.
The omelet can be supplemented with fresh or dried herbs.
Bake the soufflé until it rises. Then remove it, sprinkle with the remaining cheese and return to the oven, increasing its power to 220 ° C. Bake the soufflé until golden brown, then remove, cut into pieces and serve on warmed plates.
