Classic omelette
Ingredients:
- 4 eggs;
- 100 ml milk;
- a pinch of salt;
- 1 teaspoon sunflower oil.
Preparing to cook
In a deep bowl, using a fork or mixer, beat the eggs until smooth. Make sure that the mixture does not start to rise: if you overbeat it, the finished dish will be too dense. Add milk and salt, stir again.
Traditional cooking method
Grease a frying pan with oil, add the mixture there, place over medium heat and cover with a lid. Cook for about 10 minutes: the omelet should be cooked through in the middle, but not burnt.
Steamed omelette
Using the same recipe, you can steam an omelette, then no oil is required. Simply pour the mixture into a heat-resistant bowl and place on the base of a steamer or multicooker. In 15 minutes the omelette will be ready.
Boiled omelette
Another option to prepare an omelette without oil is to boil it. To do this, pour the egg mass into a plastic bag, tie it tightly, put it in another bag, then into boiling water.
Cook the omelette for 15–20 minutes, then remove from the bag and cut into slices.
Portioned omelette
Pour the mixture into metal or ceramic molds - those designed for baking cupcakes are suitable. Place them on a baking sheet and place in the oven preheated to 200 degrees. Bake for about 10 minutes.
Omelet with ham, tomatoes and onions
Ingredients:
- 6 eggs;
- 200 ml milk;
- a pinch of salt;
- 100 g ham;
- 1 large tomato or 8 cherry tomatoes;
- a small bunch of green onions;
- 1 teaspoon vegetable oil.
Preparation
Cut the ham and tomatoes into cubes, chop the onion. Beat eggs with milk and salt. Add ham, tomatoes and onions to the mixture and gently mix the mixture with a spatula.
As a filling, you can put boiled chicken and potatoes, cut into pieces, canned green peas - any product that you think will go well with the egg.
Grease a frying pan with oil and pour the omelette into it. Fry, covered, over medium heat until cooked through - about 15 minutes.
Description of preparation:
The simplest and most common dish that I can immediately remember is an omelette.
Eggs with milk in a frying pan is the most common way to prepare an omelet. One hundred grams of this dish contains approximately 185 kcal, but it is extremely rich in protein composition. In an omelette, calories in the form of protein are contained in the amount of ten grams per hundred grams of product. Omelette calories also contain carbohydrates, but only two grams per hundred grams of product. Therefore, eggs with milk in a frying pan are perfect as a rich breakfast or lunch for people who carefully monitor their diet and figure. Good luck and bon appetit! Purpose: For breakfast / For lunch / Inexpensive / In a hurry Main ingredient: Dairy products / Milk / Eggs Dish: Hot dishes Geography of cuisine: Russian cuisine
Omelet with cheese, spinach and nuts
Ingredients:
- 4 eggs;
- 150 ml milk;
- a pinch of salt;
- 200 g fresh spinach;
- 70 g grated cheese;
- 50 g nuts to taste;
- 1 teaspoon vegetable oil.
Preparation
Beat eggs with milk and salt. Grease the pan with oil. If a tall and fluffy omelette is usually welcomed, then for this recipe it must be quite thin, so either use a large diameter bowl or divide the mixture into several servings.
Fry the omelette until the bottom is firm and the top is not yet cooked. Place washed spinach, cheese, and nuts on half of the egg pancake. Cover the filling with the second half of the omelette and fry until done.
Recipe Omelet 4 eggs, milk 3.2%. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition “Omelette 4 eggs, milk 3.2%.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 113.4 kcal | 1684 kcal | 6.7% | 5.9% | 1485 g |
| Squirrels | 8.3 g | 76 g | 10.9% | 9.6% | 916 g |
| Fats | 7.5 g | 56 g | 13.4% | 11.8% | 747 g |
| Carbohydrates | 3.1 g | 219 g | 1.4% | 1.2% | 7065 g |
| Organic acids | 0.1 g | ~ | |||
| Water | 76.4 g | 2273 g | 3.4% | 3% | 2975 g |
| Ash | 1.144 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 134.3 mcg | 900 mcg | 14.9% | 13.1% | 670 g |
| Retinol | 0.143 mg | ~ | |||
| beta carotene | 0.034 mg | 5 mg | 0.7% | 0.6% | 14706 g |
| Vitamin B1, thiamine | 0.043 mg | 1.5 mg | 2.9% | 2.6% | 3488 g |
| Vitamin B2, riboflavin | 0.303 mg | 1.8 mg | 16.8% | 14.8% | 594 g |
| Vitamin B4, choline | 137.08 mg | 500 mg | 27.4% | 24.2% | 365 g |
| Vitamin B5, pantothenic | 0.799 mg | 5 mg | 16% | 14.1% | 626 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.5% | 2500 g |
| Vitamin B9, folates | 4.653 mcg | 400 mcg | 1.2% | 1.1% | 8597 g |
| Vitamin B12, cobalamin | 0.384 mcg | 3 mcg | 12.8% | 11.3% | 781 g |
| Vitamin C, ascorbic acid | 0.18 mg | 90 mg | 0.2% | 0.2% | 50000 g |
| Vitamin D, calciferol | 1.11 mcg | 10 mcg | 11.1% | 9.8% | 901 g |
| Vitamin E, alpha tocopherol, TE | 0.353 mg | 15 mg | 2.4% | 2.1% | 4249 g |
| Vitamin H, biotin | 12.225 mcg | 50 mcg | 24.5% | 21.6% | 409 g |
| Vitamin K, phylloquinone | 0.3 mcg | 120 mcg | 0.3% | 0.3% | 40000 g |
| Vitamin RR, NE | 2.2287 mg | 20 mg | 11.1% | 9.8% | 897 g |
| Niacin | 0.163 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 155.71 mg | 2500 mg | 6.2% | 5.5% | 1606 g |
| Calcium, Ca | 97.2 mg | 1000 mg | 9.7% | 8.6% | 1029 g |
| Magnesium, Mg | 14.21 mg | 400 mg | 3.6% | 3.2% | 2815 g |
| Sodium, Na | 178.75 mg | 1300 mg | 13.8% | 12.2% | 727 g |
| Sera, S | 107.57 mg | 1000 mg | 10.8% | 9.5% | 930 g |
| Phosphorus, Ph | 153.1 mg | 800 mg | 19.1% | 16.8% | 523 g |
| Chlorine, Cl | 261.29 mg | 2300 mg | 11.4% | 10.1% | 880 g |
| Microelements | |||||
| Aluminium, Al | 29 mcg | ~ | |||
| Iron, Fe | 1.396 mg | 18 mg | 7.8% | 6.9% | 1289 g |
| Yod, I | 11.89 mcg | 150 mcg | 7.9% | 7% | 1262 g |
| Cobalt, Co | 5.869 mcg | 10 mcg | 58.7% | 51.8% | 170 g |
| Manganese, Mn | 0.0189 mg | 2 mg | 0.9% | 0.8% | 10582 g |
| Copper, Cu | 51.74 mcg | 1000 mcg | 5.2% | 4.6% | 1933 |
| Molybdenum, Mo | 6.324 mcg | 70 mcg | 9% | 7.9% | 1107 g |
| Tin, Sn | 8.69 mcg | ~ | |||
| Selenium, Se | 15.901 mcg | 55 mcg | 28.9% | 25.5% | 346 g |
| Strontium, Sr | 9.84 mcg | ~ | |||
| Fluorine, F | 40.95 mcg | 4000 mcg | 1% | 0.9% | 9768 g |
| Chromium, Cr | 3.29 mcg | 50 mcg | 6.6% | 5.8% | 1520 g |
| Zinc, Zn | 0.823 mg | 12 mg | 6.9% | 6.1% | 1458 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.1 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.422 g | ~ | |||
| Valin | 0.411 g | ~ | |||
| Histidine* | 0.182 g | ~ | |||
| Isoleucine | 0.32 g | ~ | |||
| Leucine | 0.577 g | ~ | |||
| Lysine | 0.48 g | ~ | |||
| Methionine | 0.224 g | ~ | |||
| Methionine + Cysteine | 0.384 g | ~ | |||
| Threonine | 0.326 g | ~ | |||
| Tryptophan | 0.107 g | ~ | |||
| Phenylalanine | 0.347 g | ~ | |||
| Phenylalanine+Tyrosine | 0.603 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.379 g | ~ | |||
| Aspartic acid | 0.657 g | ~ | |||
| Glycine | 0.224 g | ~ | |||
| Glutamic acid | 0.945 g | ~ | |||
| Proline | 0.214 g | ~ | |||
| Serin | 0.497 g | ~ | |||
| Tyrosine | 0.256 g | ~ | |||
| Cysteine | 0.155 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 285.23 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.021 g | ~ | |||
| 15:0 Pentadecane | 0.005 g | ~ | |||
| 16:0 Palmitinaya | 1.094 g | ~ | |||
| 17:0 Margarine | 0.016 g | ~ | |||
| 18:0 Stearic | 0.47 g | ~ | |||
| 20:0 Arakhinovaya | 0.016 g | ~ | |||
| Monounsaturated fatty acids | 3.026 g | min 16.8 g | 18% | 15.9% | |
| 16:1 Palmitoleic | 0.208 g | ~ | |||
| 17:1 Heptadecene | 0.005 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.184 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.021 g | ~ | |||
| Polyunsaturated fatty acids | 0.666 g | from 11.2 to 20.6 g | 5.9% | 5.2% | |
| 18:2 Linolevaya | 0.587 g | ~ | |||
| 18:3 Linolenic | 0.032 g | ~ | |||
| 20:4 Arachidonic | 0.053 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 9.8% | |
| Omega-6 fatty acids | 0.9 g | from 4.7 to 16.8 g | 19.1% | 16.8% |
The energy value of Omelette 4 eggs, milk 3.2% is 113.4 kcal.
- Serving = 122 g (138.3 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Frittata
This is an Italian omelet with fillings that is first cooked on the stove and then baked in the oven.
Ingredients:
- 4 eggs;
- 120 ml milk;
- 70 g grated hard cheese;
- 6 cherry tomatoes;
- 1 bell pepper;
- a pinch of salt;
- 1 teaspoon vegetable oil.
Preparation
Cut the tomatoes in half and place the cut sides on a paper towel to remove excess liquid. Peel the pepper and chop into large pieces. Beat eggs with salt and milk, add cheese.
Grease a frying pan with a removable or metal handle with oil. Arrange the tomatoes and peppers beautifully and carefully pour the egg mixture over them. Fry the dish on the stove until the top layer sets. Then place the pan in the oven (remembering to remove the plastic handle) preheated to 200 degrees. Bake for about 10 minutes.
Omelette with mushrooms and spices
Ingredients:
- 6 eggs;
- 150 ml milk;
- a pinch of salt;
- 5 champignons;
- 1 teaspoon vegetable oil;
- spices to taste - basil, Provençal herbs and so on.
Preparation
Wash the mushrooms and cut into thin slices. Fry them in oil until half cooked. Mix eggs, milk, salt and spices, pour the mixture into the pan on top of the mushrooms. Quickly and carefully stir the contents of the dish, cover with a lid and fry for about 10 minutes.
Omelet with asparagus and tomatoes
Ingredients:
- 6 eggs;
- 150 ml milk;
- a pinch of salt;
- 10 green asparagus shoots;
- 2 medium tomatoes;
- 2 cloves of garlic;
- 1 teaspoon vegetable oil.
Preparation
Cut the garlic into small cubes, the tomatoes into medium pieces, and the asparagus into halves. Heat the oil in a frying pan, fry the garlic, then add the vegetables and cook for 7-8 minutes. Beat the eggs with milk and salt, pour the mixture into the contents of the frying pan and cook for another 8-10 minutes.
Omelet with cheese, milk and vegetables, cooked in a frying pan
A vegetable omelet can be prepared if you have boiled vegetables left and decide to use them. I made small omelettes using a round mold to make the dish more original and tastier. This dish does not need to be cut into portions. Made them last night with carrots, potatoes, zucchini and a small pumpkin, very tasty.
Preparation time: 10 min. Cooking time: 10 min/interval. Total time: 20 min.
Ingredients for 6 pieces:
- 2 eggs
- 25 grams Parmesan cheese
- 150 g boiled vegetables (carrots / zucchini / potatoes / pumpkin)
- 2 tablespoons milk
- salt
- pepper
- oil
Recipe for vegetable omelet with milk and cheese
In a bowl, mix eggs with grated Parmesan, salt, pepper and two tablespoons of milk.
After this, add boiled vegetables cut into very small pieces.
Mix everything until you get a homogeneous mixture.
Heat a little oil in a frying pan and, when it becomes hot, place a round metal mold and pour in a small portion of the egg and vegetable mixture. We form small omelettes. As soon as it is fried, use a knife to separate it from the mold and remove it. Turn them over and fry them on the other side. Let's start preparing another portion.
Then transfer the vegetable omelettes to plates. Serve, bon appetit!
Here are the recipes for a delicious dish of eggs with milk and cheese.
Author of the publication
offline 57 minutes
Omelet with strawberries and soft cheese
Ingredients:
- 6 eggs;
- 150 ml milk;
- 2 tablespoons sugar;
- 150 g strawberries;
- 50 g cream cheese;
- 1 teaspoon vegetable oil.
Preparation
Beat eggs with milk and sugar, pour the mixture into a greased frying pan. Wait until the omelette is almost cooked, place cheese and sliced strawberries on one half of it. Cover the filling with the other half of the omelette and cook covered for another 3 minutes.
Source: lifehacker.ru
Recipe for egg omelet with cheese and zucchini flowers
Zucchini Blossom Omelette is a quick and easy summer dish. Simple ingredients, eggs, cheese and of course squash flowers to create a dish everyone loves for its color and flavor.
Preparation time: 10 min. Cooking time: 10 min. Total time: 20 min.
Ingredients for 4 servings:
- 6 zucchini flowers
- 4 eggs
- 25 g grated cheese
- 1 tablespoon milk
- salt
- pepper
- olive oil
Omelette with milk and zucchini cheese
Wash and clean the zucchini flowers, remove the stem and central pistil.
Beat eggs into a bowl, pour milk, add salt, pepper and grated cheese. Beat the mixture with a fork or whisk.
Heat a little olive oil in a non-stick frying pan, then pour 2/3 of the egg mixture into it.
Add the zucchini flowers, arrange them from the center in the shape of a star, then fill with the remaining egg mixture.
Cook over medium heat until browned, then use a spatula to turn the omelette over to the other side and cook for a couple more minutes.
When everything is ready, transfer the omelet with the zucchini flower to a plate, cut into portions, and serve. Everything is simple and original.
