The stuffed omelet is perfect for a hearty breakfast. It is not done as quickly as the banal scrambled eggs and sausage, but the feeling of hunger will not make itself felt for a long time.
This is one of the universal dishes, because the filling can be absolutely any. Everything here is limited only by the flight of fantasy. The following are perfect for the role of filling:
- cheese (both soft and hard);
- tomatoes;
- mushrooms;
- zucchini;
- boiled fish;
- greens, etc.
The list goes on and on. Some toppings work well together, such as cheese and tomatoes.
Omelet stuffed with cheese, tomatoes, mushrooms and herbs
You will need:
- 2 eggs;
- 50 ml of milk;
- 1 tbsp grated any hard cheese;
- 25 g feta cheese;
- 2 sprigs of parsley and dill;
- 1 medium tomato;
- 2 mushrooms;
- 1 tsp vegetable oil;
- salt, ground black pepper to taste.
Step by step cooking
Break the egg into a bowl and season with salt and pepper to taste. Pour in milk and vegetable oil. Whisk the mixture with a fork until smooth. Just do not use the technique for these purposes, because this is just an omelet, and not an airy cake cream.
Grease a skillet with vegetable oil, heat it well and pour the egg mixture. Reduce heat to a low level. Do not cover the pan with a lid, otherwise it will no longer be an omelet, but an egg soufflé. Wait until the egg mixture is completely curdled on top and slightly browned underneath. Transfer the finished omelet to a plate.
Prepare the filling. Chop the dill and parsley finely, discard the stems as they are tough. Grate the cheese and feta cheese on a fine grater, chop the mushrooms into plates.
Fry the prepared ingredients in a minimum amount of oil for a couple of minutes. Cut the tomato into small cubes.
Put a mixture of fried mushrooms, cheese and herbs on half of the workpiece, place the tomato cubes on top. Cover with a second half and send back to the pan. Fry the omelet on low heat for 3 to 5 minutes. You can cover the pan with a lid. It is important that the cheese is completely melted.
A stuffed omelet is good on its own, but it can be garnished with fresh vegetables such as cucumbers if desired. Canned green peas are also perfect for it.
Omelet stuffed with green peas, ham, tomatoes and bell pepper
You will need:
- 1 egg;
- 50 ml of milk;
- green peas to taste;
- 50 g ham;
- 1 medium tomato;
- half a medium bell pepper;
- a sprig of dill;
- salt, ground black pepper to taste.
Step by step cooking
Cook the omelet in the exact same way as in the previous recipe.
Cut ham into strips, pepper and tomato into cubes. Fry them in a pan, adding dill and green peas. It is advisable to use not canned, but frozen or fresh.
Spread the filling over half of the omelet, cover the other half and serve.
