Recipe: Layered Omelette step by step with pictures | Handy.Recipes

Layered Omelette

Cooked Scrambled Omelette

Nutritional Value

Not claiming to be an original recipe. Just want to share a cute way to make an omelet. A very tender and low calorie breakfast. Maybe some of you may find it useful in the morning, when there is no hurry, when you can fantasize and taste a puff pastry omelet; you can put any additives you like inside. It is made very quickly in a well coated pan so the omelet would not stick.

Author of the recipe

Ingredients for the puffed omelet:


  • Chicken egg - 3 pcs
  • Milk (depends on the category of eggs) - 4...5 tablespoon
  • Greens - to taste
  • Vegetable oil (or butter to taste) - 1 tablespoon
  • Salt - to taste

How to cook scrambled eggs step by step with photos


In a bowl, beat the eggs, whisk a little and add salt and milk (usually I add a tbsp and a half of milk per 1 C. tablespoonfuls of milk). Stir gently until the salt has dissolved.

Pour the oil into a lightly heated frying pan and heat it a little, but do not boil it. Pour the omelette mixture in a thin layer (at this time I poured the greens, you can add cheese or ham to taste). Over medium heat, bake omelet until lightly white on top, don't brown the bottom.

Sorry for the poor sharpness - it was difficult to simultaneously pour in an omelet, lift the previous one, tilt the pan, and take a picture, but I really wanted to show the process! Using a spatula, flip half of the omelet over, as if to close the book. Pour in another portion of the omelette mixture, Lift the previous portion slightly with a spatula, and bend the pan so that a little of the liquid omelette spills under the first layer. Flip the lightly scrambled omelet - the first portion onto the newly poured portion. Pour in the omelette mixture again, and so on. д

I got three layers in a pan with a diameter of 20 cm. The main condition for tenderness is not to heat it too high (I cooked it on 3 out of 9 positions on my stove) and "close the book", when the topping is a little too runny. Now we have a closed book, fold the omelet in half with a spatula, after 5-7 seconds flip and do the same with this side. Eggs will go through sufficient heat treatment, but the omelet will be tender and not fried.

Nutritional Value:

Whole Dish:
Calories
377.8 Calories
Protein
23.3 g
Fat
28.8 g
Carbohydrates
4.1 g
100g:
Calories
157.4 Calories
Protein
9.7 g
Fat
12 g
Carbohydrates
1.7 g

Salt, Vegetable Oil, Greens, Eggs, Tender, Milk, Soft, Starters, appetizers

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