Omelet French: some interesting recipes

For our distant ancestors who lived inprehistoric times, the eggs of the birds were probably one of the most easily extracted products of animal origin. At first they were eaten raw, and then simply baked, burying near the hearth.

It is not known who and when first guessedcook the first scrambled eggs, but the French claim that they invented the omelet. This dish is prepared for a couple of minutes and is a real wand-zashchalochkoy, when you need a quick snack, and in the refrigerator roll the ball.

There are several recipes, following which you can prepare an omelet French. Since this dish is extremely simple, for many it becomes a successful debut in cooking.

Classic French omelet: ingredients

The authentic version of this hot snack (many consider it a side dish or even the main course) implies the use of the simplest set of products. Among them:

chicken eggs - 3 pieces (per serving);
milk - 1 tsp;
butter - 1 tbsp. l .;
black pepper (ground) and salt - to taste.

Omelet French: the secret of cooking

It would seem that such a dish is easier to preparesimple. However, it may turn out that you have misinformed an omelet all your life. A French chef, for example, will never beat eggs. He just mixes them with milk, salt and black pepper with a normal fork. In addition, the omelette can not be cooked on anything other than good butter. It should be put in a frying pan, put on a strong fire, wait until it stops foaming, and gently pour the milk-egg mixture. After that, you need to lift the pinned edges of the "pancake" and shake the frying pan. In this case, the omelette mass will sweat under the pancake, and it will become more magnificent. When the omelette is almost ready, that is, the entire liquid substance disappears, you should take a wooden spatula and fold the pancake twice. We are waiting for another 30 seconds, put it on a plate and serve it to the table. If there is a desire, you can sprinkle the dish with finely chopped green onions.

Omelet with cheese

If the previous recipe appeared tooprimitive, we will hasten to reassure you: there are about a hundred more piquant options. For example, a French omelet with cheese is prepared in exactly the same way as the previous version. However, there is a difference: when the egg-milk mixture is completely caught, its surface is sprinkled with grated cheese, covered with a half and leave the pan on the fire for a few more seconds. Some culinary experts advise adding sliced green onions along with cheese, and there are also those who suggest using cherry tomato slices as an additional ingredient.

The only thing you should know is that the cheese should be firm, although there are options for this recipe when the omelette is not folded, and on its surface are placed thin slices of mozzarella.

Variant Dukana: ingredients

Today, many are addicted to diets. If you are one of them, then try the French omelet, which Dr. Pierre Ducane offers. Its calorie content is 124 kcal per 100 g, and you will need the following products:

2 eggs;
100 ml of skim milk;
salt to taste;
70 g of veal low-fat minced meat;
ground pepper on the tip of the knife;
half of the head of the onion;
1 sprig of parsley.

Preparation

Omelet French is prepared in the following sequence:

onion finely shred;
fry without oil (you can add a little bit to grease the frying pan);
Add the stuffing and stew with onions, closing the lid;
if the juice does not separate, add a little boiling water;
the egg is shaken with milk;
salt;
stuffing with egg-milk mixture;
cook until cooked over low heat;
sprinkle with finely chopped herbs.

Spread the omelet on a plate and serve immediately until the dish has cooled.

The recipe in the multivariate

If you have such a kitchen assistant, then try to prepare a classic lush version of this dish from the simplest ingredients:

2 eggs;
spices (optional) and salt;
50 g of cheese of solid sorts;
1 slice of white bread;
2 tbsp. l. milk;
a little vegetable oil.

The dish is prepared as follows:

cut off bread crust;
soaked in milk;
beat the eggs in a blender;
put the soaked bread there and continue to mix;
the cheese is rubbed on a grater;
pour into a blender and add the spices and salt;
a little vegetable oil is poured on the bottom of the bowl of the multivark;
set the "Hot" mode.
wait for the oil to warm up;
pour omelet mixture;
switch the multivarker to the "Quenching" mode;
get an omelet from the bowl;
spread it on a plate;
fold the tube.

If there is a desire, first lay out on the omelet "pancake" stuffing, for example, finely chopped ham.

Now you know in what ways you canprepare a French omelette (a recipe with a photo of the classic version see above). Such egg dishes are popular in many countries. In addition, nothing will prevent you from coming up with your own version, which, perhaps, will be no worse than those described in this article.