How to cook a delicious omelette with cheese

Omelette with cheese and greens

Such an omelet can be prepared for breakfast. Any cheese – hard, processed, sausage will suit him.

You will need:

– 2 eggs;
– 100 g cheese;
– 0.25 cup cream;
– salt;
– freshly ground black pepper;
– mixture of dry Provence herbs;
– ghee for frying.

Omelette cream can be replaced with milk.

Whisk eggs with cream and salt. Add a mixture of Provence herbs, mix all well. Heat the ghee in a deep pan and pour the egg-cream mixture over it. For the omelette to turn out delicious and lush, the oil must be very hot. Fry the omelette, lifting the edge with a shoulder blade, so that the dish is prepared faster.

When the egg mixture is half snapped, sprinkle it with grated cheese. Then fold the omelette in half so that the cheese ends up inside. Put the pan in the oven, preheated to 160oS, and after 5-6 minutes gently shift the omelette on a warmed plate. Sprinkle the dish with freshly ground black pepper and serve.

Omelette with cheese, croutons and sausages

You will need:

– 3 eggs;
– 2 tablespoons milk;
– 2 slices of white bread;
– 100 g of cheese;
– butter for frying;
– 2 hunting sausages
– freshly ground black pepper
– salt
– Parsley greens.

Whisk the eggs with milk and salt, rub the cheese on a grater. Heat the butter in a pan, cut the bread into cubes and dry them into a frying pan. Stirring with a scapula, roast the bread pieces until crispy crust. Add finely chopped hunting sausages to the pan and pour everything in the egg mixture.

Fry the omelette until semi-ready, making sure it doesn’t burn. Pour the grated cheese into the pan and cover the dish with a lid. Cut the finished omelette into portions, sprinkle with ground black pepper and garnish with parsley greens.

This omelette can be cooked in a vegetarian version by replacing the sausages with slices of fresh tomato.

Omelette canolli

This beautiful and unusual dish borrowed from Italian cuisine. A combination of two varieties of cheese – tangy Parmesan and delicate mozzarella gives it a rich taste.

You will need:

– 3 eggs;
– 1 tbsp wheat flour;
– 2 tbsp milk;
– 300 g spinach;
– 100 g parmesan;
– 100 g mozzarella;
– 2 ripe tomatoes;
– 1 bulb;
– 1 garlic clove
– marjoram
– olive oil
– salt
– freshly ground black pepper.

Mix flour with milk, eggs, freshly ground black pepper and salt. Whisk the mixture until smooth. Take a small frying pan, heat some olive oil on it and pour a quarter of the egg mixture. Roast the omelette on two sides and then make 3 more omelettes in the same way.

Spinach wash, discuss, cut finely. Chop the garlic, marjoram, add the grated parmesan and mix everything with the spinach. Cut the mozzarella into 4 pieces. Roll each omelette in the form of a cannoli tube, put a slice of mozzarella inside and a tablespoon of minced parmesan and greens. Put the cannoli in a frying pan.

Tomatoes with boiling water, remove the skin, grind the flesh with a mixer, lightly salted. Pour in tomato purée stuffed omelets and bake them in a hot oven for 20 minutes.

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