Omelet with cheese in a pan with milk fluffy

From simple products, for breakfast, for the whole family! Omelet with cheese and milk is a simple recipe for a hearty and delicious breakfast. It is easy and fast to cook it, both adults and children like it. The addition of cheese makes the omelet taste brighter and more refined.

Maria

The author of the recipe

Omelet with cheese in a pan with milk is lush

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Composition / ingredients

Servings:

Milk

Hard cheese

Eggs

Butter

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 50 % 14 g

Carbohydrates 4 % 1 g

183 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a fluffy omelet with milk and cheese in a frying pan? Prepare the ingredients. Eggs should be fresh, the most delicious omelet will be made from rustic eggs. Any cheese will do, as long as it is of high quality and without milk fat substitutes.
Step 2:
Take a deep bowl, break the eggs into it and stir with a whisk until smooth. You do not need to beat hard, just combine the protein with the yolk.
Step 3:
Pour in the milk, add salt. Add salt carefully, considering that the cheese is also salty. Stir the mass again and leave it to stand so that all the salt crystals dissolve.
Step 4:
Grate the cheese on a coarse grater. Set aside some of the cheese for serving.
Step 5:
Add the cheese to the beaten eggs and mix.
Step 6:
For any omelet, the most important thing is a good thick frying pan with a lid. Then it turns out lush and does not burn from the bottom. I have such a frying pan with a non-stick coating and a thick bottom. Melt a piece of butter in a frying pan over low heat. You can also use vegetable for frying, but with a creamy omelet it turns out much tastier. Pour the egg-cheese mixture into the pan.
Step 7:
Fry the omelet on low heat under the lid for about 7 minutes. During this time, the omelet will increase well in volume. There should be no wet areas on the surface that have not seized.
Step 8:
Put the finished omelet on plates, cut into portions. Sprinkle the remaining cheese on top. Bon appetit!

The word omelet is French. In this country, it is believed that every real cook simply must be able to make an omelet. In France, this dish is prepared without water and flour, as in some cuisines of the world, and when serving, it is necessarily rolled up with a tube. Eggs, milk and a frying pan are all you need to make a classic omelet.

Today omelet is used as a side dish, main course, hot and cold appetizer or even dessert. The recipe is modified and improved by adding and changing ingredients. That's why there are more than a dozen varieties of omelet in the world. The appetites of some omelet lovers are stopped only by an allergy to eggs and milk, which are certainly included in the classic recipe. But the simplicity of cooking, on the contrary, attracts even those who have never stood at the stove.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).