TOP 5 best omelet recipes

Annabella

Sun Aug 01 2021

Omelet with cucumbers

What do you need:

6 eggs
can of canned green peas
3 medium cucumbers
120 ml milk
1 tsp butter
salt
black pepper

Preparation:

Grate cucumbers.

Mix with eggs and milk. Season the mixture with salt and pepper.

Melt the butter in a frying pan, pour in the egg-cucumber mixture and bake in the oven for 15 minutes.

Place the green peas in the middle and wrap the omelette.

In principle, the filling of an omelet with cucumbers can be anything.

Mint omelet

What do you need:

4 eggs
2 sprigs of fresh mint
50 g cheddar
100 ml milk
1 h boat of butter
salt
black pepper

Preparation:

Beat eggs with milk. Add finely chopped mint.

Season with salt and pepper.

Melt butter in a frying pan, pour out the egg mixture, bake for a couple of minutes, and then sprinkle with grated cheese and cook until it melts.

Fold the omelet in half, cut into portions and serve.

Omelet with mushrooms and thyme

What do you need:

2 eggs
120 g mushrooms
1/2 teaspoon thyme
3 tbsp. gorgonzola spoons
1 onion
1 clove of garlic
1 tbsp. a spoonful of butter
salt
black pepper

Preparation:

Cut the onion into half rings and fry in melted butter.

Squeeze the garlic there and add the thyme.

Add chopped mushrooms. Darken over low heat.

Add gorgonzola, stir and pour in eggs, beaten with milk.

Salt and pepper. Bake until tender.

Sweet curd omelet

What do you need:

3 eggs
300 g cottage cheese
1.5 cups milk
1 cup flour
20 g butter
2 tbsp. tablespoons of sugar
0.5 cups raisins
salt

Preparation:

Beat eggs, add flour, pour in 1 glass of milk, salt.

Bake thin omelettes in butter.

Grind cottage cheese with sugar, add raisins soaked in hot water and the rest of the milk.

Place the curd filling on the omelets and roll them up.

Omelet with cognac

What do you need:

6 eggs
30 g butter
1 glass of cognac
1 glass of any berry
fruit jam or berries
mashed with sugar
1 teaspoon sugar, salt to taste

Preparation:

Beat eggs, salt and mix with melted butter.

Bake the omelet until half cooked: the edges should be browned and the center should remain soft. Put in the middle of the berries or jam, roll the omelet into a roll.

Sprinkle sugar over the roll.

Warm up the cognac a little and boldly pour it over the omelet.

Light the omelet in cognac.

Serve sliced.