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Kefir omelet in a frying pan

Kefir Omelet in a Skillet

A hearty, simple, budget-friendly breakfast the whole family will love! This kefir omelet cooks up right in the skillet and holds its own against the classic milk version. It has a gentle tang and a subtle kefir flavor — a great stand-in for the days when you're out of milk.

Maria

Recipe author

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Composition / ingredients

Servings:

Eggs (large)

Hard cheese

Parsley (3 sprigs)

Kefir (2.5% fat)

Vegetable oil

Flour

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 55 % 16 g

Carbohydrates 10 % 3 g

202 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 25 min

Step 1:

How do you make a kefir omelet in a skillet? It's quick and easy! Start by gathering everything on the ingredient list. Let the kefir and eggs come to room temperature first — salt dissolves poorly in a cold mixture. If you'd rather, you can grease the skillet with butter instead of vegetable oil.
Step 2:

Wash and dry the parsley, then chop it finely. Feel free to swap in or add other fresh herbs — dill, cilantro, green onion, or a mix all work well.
Step 3:

Grate the cheese on the large or medium holes of a box grater. Just about any cheese works here — hard, semi-hard, or a soft melter like mozzarella. The main thing is that it tastes good, is good quality with no vegetable-oil fillers, and melts nicely.
Step 4:

Crack the eggs into a deep bowl. Season with salt and pepper. If your eggs are on the small side, use 3.
Step 5:

Pour in the room-temperature kefir. Whisk everything together until smooth — no need to beat it for long. Just make sure the salt crystals dissolve completely.
Step 6:

Sift the flour into the omelet mixture and stir, breaking up any lumps. The batter should have the consistency of thin sour cream. Thin it out a little more if you prefer a more delicate omelet.
Step 7:

Stir the chopped herbs into the omelet mixture.
Step 8:

Heat the vegetable oil in a skillet over medium heat. Pour in the omelet batter and scatter the grated cheese over the top.
Step 9:

Reduce the heat to low, cover, and cook the omelet for 5–7 minutes. Keep in mind that the size of your skillet determines how wide and thick the finished omelet turns out — mine is about 9 inches (22 cm) across.
Step 10:

Slide the finished omelet onto a plate and serve. Enjoy!

Any cooking oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying.
Be ready to use a little more or less flour than the recipe states. Go by the consistency of the batter rather than the exact amount of flour.