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Bread Omelet in a Skillet

Start your day off right with a golden bread omelet. Make a tender omelet studded with soft-yet-crisp pieces of bread, and add a little cheese to give it a special flavor. A bread omelet is light, tasty, and filling all at once.

Pirko RitaAuthor avatar
Recipe author
Omelet with bread in a pan
Omelet with bread in a pan Omelet with bread in a pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 8 g
Fats 45 % 13 g
Carbohydrates 28 % 8 g
182 kcal
GI: 29 / 71 / 0
  • Get all your ingredients out at once before you start, so you don't have to stop midway to grab something from the fridge or a shelf — having everything on hand saves a little time. Now let's begin. Crack two eggs into a bowl. Pour in all the milk called for in the ingredients. Whisk the eggs and milk together with a whisk or fork until you have a slightly foamy egg-and-milk mixture; eggs beaten with milk make the omelet light and fluffy. You can actually make this omelet with any number of eggs — just remember you need about 3 tablespoons (50 ml) of milk per egg. Grate the cheese on the fine or medium side of a grater; the fine side gives a more delicate flavor. Add the grated cheese to the egg-and-milk mixture, season with salt (and any other spices you like), and mix well so everything is evenly combined. Cut the white bread into medium pieces — squares or rectangles, it doesn't matter, since it won't change the taste. Take a skillet; I used an 11-inch (28 cm) one because I like a thin omelet. For a fluffier omelet, use a smaller skillet. Pour the vegetable oil into the pan and arrange the bread across the bottom, spreading it out evenly. Set the pan over high heat and fry the bread on one side for 2–3 minutes until golden, then flip the pieces. Now pour the omelet mixture right over the bread, reduce the heat to low so it won't burn, cover the pan, and cook the omelet for 8–10 minutes. Then take the pan off the heat and let the omelet rest, covered, for another 3–4 minutes. Follow these steps and the omelet should come out golden and toasted on the bottom while staying light and tender on top. The omelet's color depends on the eggs you use — specifically the yolk: a pale yolk gives a pale omelet, while an orange one gives a deeper yellow color.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • White bread - 266  kcal/100g

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