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A simple omelet of eggs and milk in butter

Simple Egg-and-Milk Omelet in Butter

Simple, delicious, quick, and filling — the perfect breakfast! A classic skillet omelet with milk is the go-to recipe for that everyone's-favorite breakfast we've all known since childhood. It comes out tender, airy, and full of flavor. It takes almost no time: just mix everything together and set it on the stove. While it cooks, you'll have time to brew a pot of coffee or tea, put together some toast, and call everyone to the table.

katushafin

Recipe author

A simple omelet of eggs and milk in butter

Composition / ingredients

Servings:

Eggs

Milk

150

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 58 % 14 g

Carbohydrates 8 % 2 g

168 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather your ingredients. It's best to take the eggs out of the fridge ahead of time so they can come to room temperature — that way the omelet turns out fluffier. If you forgot, just set them in a bowl of warm water for a few minutes. Plan on about 50 ml of milk (a little over 3 tablespoons) per egg.
Step 2:

Crack the eggs into a bowl and whisk them lightly — don't overdo it, just enough to blend the yolks and whites.
Step 3:

Pour in the milk and stir again. The goal isn't to whip the mixture, just to combine it. Add the salt at this point too.
Step 4:

Heat a skillet, add the butter, and let it melt, tilting the pan to coat the bottom and sides well.
Step 5:

Pour in the egg-and-milk mixture and immediately turn the heat down low.
Step 6:

Cover with a lid and let the omelet cook gently over the lowest heat for about 15 minutes.
Step 7:

Once the eggs are fully set — with no runny liquid left — turn off the heat and let the omelet rest under the lid for a minute or two. Then cut into portions and serve.

That was the basic classic omelet. Now for the variations. It's wonderful with sausage or deli meat stirred in — cooked sausage, smoked sausage, hot dogs, breakfast links, anything works. Just cut them into strips or coins, fry them in the butter at the very start, then pour the egg-milk mixture over the top. In summer, definitely try an omelet with tomatoes; fry them first, too, and add onion if you like. Do the same with mushrooms. If you love potatoes, fry up slices of peeled boiled potato until golden, then pour the eggs over them — a dish hearty enough to stand in for lunch or dinner. Just before serving, omelets are often finished with grated cheese and fresh herbs. Cook it to your own taste, add whatever you love, and you'll get a new dish every time.