What could be easier than making an omelet from milk and eggs. But even such a simple dish can be made beautiful and healthy by adding vegetables to it. There are many ways to prepare this dish, from classic cooked in a pan to real culinary masterpieces baked in the oven.
Omelet with vegetables - the basic principles of preparation
Vegetables for omelette are pre-fried, since in raw form they secrete juice, and the omelette will not turn out lush. In order for the omelet to hold its shape better, flour is added to it. But do not overdo it with this ingredient, otherwise you will not get an omelet, but a cake.
It is important to follow the correct cooking sequence. First, fry vegetables, then beat eggs with milk and flour. The resulting mixture is poured into vegetables and cooked in a pan, in the oven, slow cooker or microwave.
If the omelet is cooked in a pan, it is covered with a lid with a hole for steam to escape.
For the filling use any vegetables: tomatoes, onions, peas, bell peppers, cauliflower or broccoli, etc.
In addition to vegetables, you can add mushrooms, cheese, sausages and even fish to the filling.
Vegetables are peeled, washed and cut into small pieces. Then fry them in a pan until cooked.
Frozen vegetable mixtures do not require preliminary frying, as they are blanched before freezing. Vegetables are simply thawed, laid out in a frying pan and kept on fire for several minutes to evaporate excess moisture.
For cooking omelet use any greens. It can be not only dill or parsley, but spinach, basil or cilantro.
Recipe 1. Omelet with vegetables in the oven
Ingredients
half a glass of milk;
salt;
two eggs;
freshly ground black pepper;
carrot;
cheese - 100 g;
bell pepper - pod;
zucchini - 200 g;
broccoli - 200 g;
half a stalk of leek.
Cooking method
1. We exempt from a stalk and seeds a bell pepper pod. Finely chopped vegetable. We clean and grind carrots on a coarse grater. My zucchini, wipe with a napkin and cut into small cubes. Rinse broccoli, disassemble into small inflorescences. Leek shred in half rings.
2. Put the onions in a pan with heated oil and fry until tender, add pepper, carrots and zucchini. Continue to fry for about ten minutes, constantly stirring. Now add broccoli and simmer for another seven minutes.
3. Put the fried vegetables in a baking dish.
4. Beat eggs with milk and salt until smooth. Pour the resulting mixture of vegetables. Put the mold in the oven and bake at 190 C for a quarter of an hour. Grind the cheese into large chips and sprinkle it with an omelet three minutes before cooked.
Recipe 2. Omelet with vegetables, sausage and cheese
Ingredients
eggs - three pcs.;
baking powder - 3 g;
milk - 100 ml;
green pea;
flour - 75 g;
cheese - 100 g;
a piece of butter;
sausage - 100 g;
bell pepper - pod.
Cooking method
1. Wash the eggs thoroughly and break them into a deep bowl. Pour in milk and add flour with baking powder. Beat eggs with a whisk until smooth.
2. Remove bell pepper from the stalk and scrub the seeds. Cut it into cubes. Grind boiled sausage in the same way.
3. Grind the cheese on a coarse grater and add to the omelette mixture. Stir and season with spices.
4. Lubricate the appliance bowl with oil. Pour in the eggs beaten with milk. Put sausage with vegetables on top. Turn on the baking program for half an hour and close the lid. After the beep, keep it on “heating” for ten minutes without opening the lid.
Recipe 3. Omelet with vegetables in a pan
Ingredients
50 g of green beans;
freshly ground pepper;
100 g of bell pepper;
sea salt;
3 eggs;
butter - a small piece;
50 g of Parmesan cheese.
Cooking method
1. Wash green beans under the tap, slightly dry and cut into small pieces. We release Bulgarian pepper from seeds and tails. Finely chopped.
2. Fry pepper and beans until light brown.
3. Pepper, salt and shake the eggs with a fork. Put the fried vegetables in the egg mixture, mix and spread the resulting mass in a pan. Cook over moderate heat for about seven minutes.
4. Sprinkle the omelet with cheese chips and hold on the stove for another two minutes.
Recipe 4. Omelet with vegetables and mushrooms
Ingredients
half the stem of leek;
sweet pepper pod;
eggs - four pcs.;
butter - 40 g;
six branches of parsley;
cheese - 50 g;
six medium champignons.
Cooking method
1. We clean the mushrooms and wipe with a damp cloth. Grind champignons into thin slices. Chop the leek into thin half rings. Peel the seeds and finely chop them.
2. Dissolve the butter in a pan and fry the mushrooms in it until the moisture evaporates. Then add onion and pepper. Salt, pepper and continue to fry, stirring occasionally, for five minutes. Cover the pan with a lid. Reduce the heat to a minimum, and simmer another ten minutes. If liquid remains, open the lid and dry the vegetables.
3. Beat the eggs in a bowl until smooth. Salt and add the grated cheese. Pour the resulting mixture of mushrooms with vegetables. We chop finely chopped herbs and reduce the fire. Cook for 15 minutes, covered with a lid.
Recipe 5. Omelet with frozen vegetables
Ingredients
three eggs;
salt;
milk - 125 ml;
greenery;
bag of frozen vegetable mix.
Cooking method
1. Put the frozen vegetables in a pan and put on a fire. Simmer for about ten minutes, stirring until all the liquid has evaporated.
2. Salt the eggs, pour in the milk and shake until smooth with a fork or whisk.
3. Dry the washed greens and chop finely. Add it to the egg mixture and mix.
4. Pour the vegetables with egg-milk mixture, cover and cook for about eight minutes. Serve the omelet with pita bread or a fresh loaf.
Recipe 6. Omelet with vegetables and ham
Ingredients
two fresh tomatoes;
salt;
eggs - four pcs.;
freshly ground black pepper;
a small pod of sweet pepper;
vegetable oil;
bulb;
flour - 60 g;
ham - 150 g;
milk - 180 ml.
Cooking method
1. Peel the onion from the husk and crumble it into small cubes. Wash a pod of sweet pepper under the tap, remove the tail and clean the seeds. Vegetable cut into thin strips. The washed tomatoes are chopped in small cubes. We crumble ham like tomatoes.
2. Put the onion in a frying pan with hot oil and fry it until golden brown. Add the ham, cover and simmer for a few more minutes.
3. Lubricate the mold with oil, transfer the fried onions and ham into it. We lay on top sweet peppers and tomatoes.
4. In a separate bowl, beat the eggs. Without stopping whipping, add milk and flour. Salt and pepper. Pour the resulting mixture of vegetables and send the form to the oven. Bake at 200 C for forty minutes. Cut the omelet into slices and serve with pickles or garlic sauce.
Recipe 7. Omelet with vegetables in the microwave
Ingredients
100 g spinach;
salt;
three eggs;
20 g of green peas;
125 ml of milk;
bell pepper - pod.
Cooking method
1. Beat the mixer with eggs and milk. Solim.
2. We release pepper from seeds and a tail. Grind spinach and sweet pepper.
3. We spread the vegetables in the milk-egg mixture, mix and pour into a special dish for the microwave.
4. Cook for ten minutes. Serve an omelet with a salad of fresh vegetables or ketchup.
Recipe 8. Omelet with vegetables and cod
Ingredients
400 g of cod;
salt;
300 g of cauliflower;
freshly ground pepper;
fresh tomato;
curry;
four eggs;
starch - 50 g;
a glass of milk;
sour cream - 50 g.
Cooking method
1. Rinse the cod fillet, soak it with napkins and cut into medium slices. Wash the tomatoes, wipe and cut into slices.
2. Disassemble cauliflower into inflorescences. Put in a saucepan, fill with water, salt and boil for a couple of minutes from the moment of boiling. Fold onto a sieve.
3. Beat eggs with sour cream and milk. Season with salt and season with starch. Continue to beat with a fork until smooth.
4. Put the vegetables and fish in a mold and fill with omelette mixture. Bake in the oven until cooked. Sprinkle with chopped herbs before serving.
Omelet with vegetables - tips and tricks
The omelet will turn out magnificent if the whites are whipped separately until a stable foam and only then combined with the rest of the ingredients.
The amount of milk should be the same as the number of eggs.
Omelet will get a pleasant creamy taste if you add a little sour cream to the mixture.
Fry vegetables in a separate pan.
After cooking, do not open the lid of the pan for a while.
