An omelette with milk, in my opinion, is a great option for a hearty breakfast or a light dinner. I always cook it according to this recipe. I love that light, porous texture that the finished omelet has. To get this texture, the egg mass does not need to be beaten, but rather mixed 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
From this amount of ingredients, an omelette 1.5 cm high is obtained (frying pan d23 cm).
1 Break the eggs into a deep bowl. Add milk to them. Salt. Mix everything with a fork until a homogeneous consistency is obtained.
2 Heat a skillet with butter over medium heat. Pour the egg mass into it. Cover the pan with a lid. Cooking an omelette on a slow fire. Estimated cooking time is 8 minutes.
3 Put any filling of your choice on the finished omelette (I have it ham and cheese). Cover it with the other side of the omelette. Let the cheese melt. Transfer the finished 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/