A real French omelet is made from lightly beaten eggs over high heat. To make the texture of the dish more airy, add a little milk or cream to the egg mixture. The filling is put in this dish like in a pancake, wrapped inside. Frittata - Spanish omelet is cooked over low heat and with at least one or more toppings.
"As you know, there is only one surefire recipe for the perfect omelet: your own," writes best-selling culinary author Elizabeth David. The variations on this dish are endless. Prepare the classic French version with 3 large chicken eggs, 15 grams of butter, salt and pepper. Take care of the filling first. Cut 100 g of champignons into slices, fry in a dry frying pan, when all the liquid has evaporated, put 30 grams of chopped sun-dried tomatoes in spiced oil, heat, put on a plate and cover with foil. Heat a thin-walled skillet and melt a piece of butter in it. Break the eggs, add spices and beat lightly with a fork (or better with two at the same time). Pour the egg mixture into the frying pan, use a silicone spatula to slightly move the "seized" omelet from the edges to the center. As soon as the omelet ceases to be liquid, put the warm filling on one part of it, cover with the other part and carefully transfer the finished dish to a warmed plate.
A more sophisticated, but less classic version of the omelet can be prepared in portion molds. Prepare 5 medium eggs, 2 tablespoons flour and 1/2 cup cold water, as well as 2-3 tablespoons of chanterelles, 6 cherry tomatoes, 50 grams of soft cheese and 1 teaspoon of cumin. You will also need salt, butter and dry herbs: marjoram, rosemary, thyme and 6 round baking dishes 10 cm in diameter. Mix flour with water so that there are no lumps. Add eggs, salt and whisk. Cut the cheese into small cubes, brush the molds with butter.
Place chunks of cheese in each pan, sprinkle with caraway seeds. Fill the molds with the egg mixture and bake the omelet in the oven at 170 ° C for 15 minutes. While the omelets are being prepared, take care of the filling - cut the tomatoes in half, remove the juice and seeds. Dip the cut tomato halves in herbs and fry in hot vegetable oil. Roast the chanterelles. Three minutes before cooking, put two halves of tomatoes and a few chanterelles in each omelet. Serve hot.
For frittata, use 20 cherry tomatoes, 1 bunch of green onions, 1 cup pan-fried mushrooms, 1/2 cup grated cheddar, and 8 large eggs. Finely chop the onion, cut the tomatoes in half and remove the juice and seeds. Preheat oven to 160C. Beat the eggs. In a wide frying pan suitable for baking food in the oven, pour a little vegetable oil, heat over medium heat, put mushrooms, onions, tomatoes, pour in the egg mixture, season with salt and pepper, sprinkle with cheese. Saute over medium heat until the fritatta omelet grasps around the edges. Place the skillet in the oven and cook for about 10-15 minutes. Serve warm, cut into wedges.
