In my opinion, a milk omelet is a great option for a hearty breakfast or a light dinner. I always make it using this recipe. I love the light, airy texture of the finished dish. To achieve it, you don’t need to whisk the eggs—just mix them gently with a fork.
By adding different toppings to the omelette, you can get a new interesting dish every time.
Options for omelet fillings
- Ham + cheese + greens
- Dried tomatoes + mozzarella + pesto sauce
- Champignons + cheese
- Curd cheese + salmon + arugula
- Green peas + feta cheese
- Salami + tomatoes
- Spinach
Ingredients (for 2 person):
- Eggs – 4 pcs. medium size
- Milk – 70 ml.
- Salt – a pinch
- Ham – for stuffing
- Cheese – for stuffing
- Clarified butter (or butter)
- Greens (or microgreens)
- Ground black pepper
Cooking process
With this amount of ingredients, the omelet comes out about 1.5 cm (½ inch) high when cooked in a 23 cm (9-inch) pan.
1. Crack the eggs into a deep bowl. Add the milk and salt. Mix everything with a fork until the mixture is uniform.
2.Heat a skillet with butter over medium heat. Pour in the egg mixture and cover with a lid. Cook the omelet over low heat for about 8 minutes.
3. Add any filling you like to the finished omelet (I used ham and cheese). Fold the omelet in half to cover the filling and let the cheese melt. Then transfer the omelet to a plate.
Sprinkle the top of the omelet with any herbs you like.
Other delicious breakfast options:
Egg muffins https://takajaeda.com/en/recipes-en/egg-muffins/
Dutch baby (pancake) with banana https://takajaeda.com/en/recipes-en/dutch-baby-with-banana/
Eggs Benedict https://takajaeda.com/en/recipes-en/%d0%b5ggs-benedict/
Scramble Classic https://takajaeda.com/en/recipes-en/scramble-classic/