Omelet stuffed with mushrooms according to GOST. Omelette stuffed with meat products technological map

Culinary recipes from around the world present various types of stuffed omelettes, both classic, using milk, water and with other ingredients - sausages, sausages, vegetables, cheese, herbs, etc. They can have completely different fillings, but are always similar in method of preparation.

Any omelettes are very useful for humans, since they are soft food that is easily digested and perfectly absorbed by the body. It is especially useful to cook them for breakfast to recharge your energy for a long time, and at the same time not feel heavy in the stomach. They are prepared as an independent dish, or used as a side dish for the main dish.

Stuffed omelettes are most often made with fillings of ham, cheese, lard, green onions, etc. When serving, the dish is usually sprinkled with finely chopped onions or poured with butter.

For adults and children with a sweet tooth, you can prepare a sweet omelet using jam, fresh berries, apples, and other sweet fruits as filling. This dish is most often topped with sweet yoghurt or methane whipped with sugar. Let's look at a few recipes for stuffed omelettes:

Omelette - vinaigrette

For this cute, very tasty and unusual dish we will need: 3 fresh raw eggs, 2 tbsp. l. water, a quarter cup of grated cheese, 2 tbsp. l. fried tomato slices, 2 tbsp. l. finely chopped fried sausage or sausage slices. You will also need: a piece of butter, finely chopped parsley and salt.

How to cook:

Salt the eggs and water, beat them thoroughly with a mixer, pour into a bowl, and combine with the fried tomatoes. Place the remaining products in a clean bowl, add salt and mix.

Now heat the butter in a frying pan, pour in the egg mixture and fry on one side. When the omelette is almost ready, place the mixture of remaining ingredients on one side diagonally and cover with the other half. Carefully transfer the finished omelette to a warm plate, sprinkle with herbs, and serve.

Omelette with sausage and lard

To prepare we will need: 3 fresh raw eggs, a quarter glass of milk, 3 tbsp. l. finely chopped boiled sausage, 1 tbsp. l. finely chopped lard, a piece of butter, tomato sauce, salt, finely chopped green onions.

How to cook:

Beat the eggs well with milk, add salt, pour into a greased, heated frying pan, and fry until half cooked. Separately, fry the pieces of sausage and lard, add salt, add 1 tbsp. l. tomato sauce, stir. Place this filling on one side of the omelette, cover with the other half, close the lid, and steam for another 2-3 minutes. Now carefully transfer to a plate, sprinkle with herbs, and serve.

Sweet omelet

For this dish you need to prepare: 3 fresh eggs, a quarter glass of milk, 1 tsp. sugar, 2 tbsp. l. strawberry or apricot jam, a little powdered sugar, a pinch of lemon zest, butter for frying, sour cream.

How to cook:

Beat eggs with milk, add sugar, chopped lemon zest. Heat the butter in a frying pan, pour in the egg mixture, and fry until done. Place jam on one side of the omelette, cover with the other half, after 1-2 minutes carefully transfer to a plate, top with sour cream whipped with powdered sugar, and serve.

Omelet with tomatoes and herbs

To prepare a very tasty dish, prepare 4 fresh raw eggs, 2 strong tomatoes, 1 clove of garlic, fresh herbs (various), a little water, salt, pepper, a piece of butter.

How to cook:

Wash the tomatoes, dry, cut into small cubes, fry in butter, salt and pepper. Add crushed or finely chopped garlic, stir, simmer until tender. Now add finely chopped greens, close the lid, turn off the stove. Wait for the filling to cool.

Now let's make the omelet: Beat the eggs thoroughly with 2 tbsp. l. clean cold water, salt. Heat the butter in a frying pan, pour in the egg mixture, and fry until the omelette thickens. Now place the cooled filling on one half, cover with the other half, close the lid, and simmer over low heat for 2-3 minutes.

Now carefully place the omelette on a plate, cut into 3 pieces, arrange into portions and serve.

Omelette with chicken liver and mushrooms

For this very tasty and satisfying dish, prepare the following ingredients:
For the filling: half a glass of chicken broth, 150 g chicken liver, 100 g fresh champignons, 1 onion, 1 tbsp. l. flour, dill, salt, pepper, a little butter.

For the omelet: 4 fresh eggs, 2 tbsp. l. ice water, salt, pepper, butter.

How to cook:

Heat the oil in a frying pan, add finely chopped chicken liver, pieces of mushrooms, chopped onions, add salt and pepper, and fry until tender. Add flour, add meat broth, simmer until thickened, remove from heat, cool.

Now beat the eggs with water, add salt, and fry the omelette until done. Place the liver and mushroom filling on one half of the omelette, cover with the other half, cook under the lid for another 2-3 minutes. Now carefully transfer it to a plate, sprinkle with herbs, and serve. Bon appetit!

Omelettes are prepared from fresh eggs, egg melange and egg powder. These dishes are prepared fried and baked from eggs alone, as well as with the addition of vegetables, herbs, mushrooms, cheese and meat products. Products are pre-cooked or fried until cooked, with the exception of those that do not require preliminary heat treatment (cheese, green onions, parsley, dill, cilantro, etc.). When making an omelet, add cold milk, cream or water, and salt to the eggs and stir thoroughly. This mixture (egg mass) is prepared the same way for all types of omelettes. For each egg, take 15 g of cream, milk, water or milk half and half with water and 0.5 g of salt.

If an omelet is prepared from egg powder, then it is mixed with water or milk diluted half with water (0.35 liters of liquid and 4 g of salt per 100 g of dry powder), and allowed to swell for 30-40 minutes.

Fried omelet is prepared natural, mixed (with additional products) and stuffed. Natural and mixed omelettes are fried in separate portions in a frying pan, and in case of mass preparation, several portions are fried on a baking sheet at once. The stuffed omelet is fried only in a frying pan, each portion separately.

OMELET NATURAL

Pour the egg mixture into a hot frying pan with butter and, stirring, fry over high heat. As soon as the mass becomes thick, stop stirring and bend the edges of the omelette with a knife from both sides to the middle, giving the shape of an oblong pie. When the bottom side of the omelette is browned, transfer it to a warmed platter or plate, seam side down, drizzle with oil and serve.

When making an omelette in large quantities, pour the egg mass onto a hot baking sheet with oil and, shaking from side to side, distribute the mixture over the baking sheet in an even, continuous layer, the thickness of which should not be more than 0.6 cm.

First fry the egg mass for a few minutes on the stove, and when the mass thickens slightly, place the baking sheet in the oven for 3-5 minutes.

Roll the finished omelette into a roll. Before serving, cut the omelette into portions and pour in butter.

Eggs 3 pcs. or melange 130, water, milk or cream 45, butter 15.

OMELET WITH SIDE DISH

Prepare the omelette as described above and place it on a plate or dish; Next to the omelette, place crumbly porridge, fried or boiled potatoes, mashed potatoes, fried zucchini, boiled Brussels sprouts or cauliflower, carrots or green peas in milk sauce, or fresh fried mushrooms seasoned with sour cream.

Eggs 2 pcs. or melange 85, milk 30, melted butter 10, ready-made side dish 75, 100 or 150.

OMELET WITH GREEN ONIONS

Add finely chopped green onions to the egg mixture, stir and fry in the same way as a natural omelette.

Eggs 3 pcs., milk 45, onions 20, creamy margarine 15.

OMELET WITH ONIONS

Chop the onion and fry in a frying pan with oil.

Then pour the egg mixture into the same frying pan, mix it with onions and fry in the same way as a natural omelette.

Eggs 3 pcs., milk 45, onions 20, melted butter 15.

OMELET WITH FRESH HERBS

Add finely chopped fresh parsley, cilantro or dill to the egg mixture and fry in a frying pan, like a natural omelette.

Eggs 3 pcs., milk 45, butter or melted butter 15, greens.

OMELET WITH SOUR CREAM

Mix eggs with sour cream, add salt and fry just like a natural omelet. When serving, pour hot sour cream over the omelet.

Eggs 3 pcs., sour cream 50, butter 10.

PROTEIN OMELET WITH SOUR CREAM

Mix the whipped whites with sour cream, add salt and fry in the same way as a natural omelette in a frying pan. When serving, pour over sour cream.

Egg whites 120 (from 4 eggs), sour cream 40, butter 15.

OMELET WITH COOK OR CHEESE

Rub well-squeezed fresh cottage cheese through a sieve or through a grinding machine, mix with eggs, add salt and fry in the same way as a natural omelette.

Also prepare an omelette with grated cheese. In this case, pre-mix the eggs with milk.

Eggs 3 pcs., cottage cheese or cheese 50, milk 45, butter 15.

OMELET WITH APPLES

Peel fresh, non-sour apples, remove skins and seeds, cut into cubes about 1 cm in size and lightly fry in a frying pan with butter. Pour the egg mixture over the apples, stir and fry like a natural omelet in a frying pan.

Eggs 3 pcs., milk 45, fresh apples 70, butter 15.

OMELET WITH HAM

Cut the boiled ham into small (0.5 cm) cubes and lightly fry in a frying pan. Then pour the egg mixture into the frying pan, mix with pieces of ham and fry like a natural omelette.

Also prepare an omelet with smoked brisket and sausage.

Eggs 3 pcs., milk 45, boiled ham 45, lard or animal margarine 15.

OMELET WITH SALMON

Cut lightly salted salmon or salmon without skin and bones (pulp) into cubes (1 cm), mix with the egg mixture and fry like a natural omelette. When serving the omelet, pour egg-butter sauce with lemon juice, and around the omelet on a plate place toasted croutons made from wheat bread or baked from unleavened puff pastry in the shape of triangles.

Eggs 3 pcs., milk or cream 45, butter 10, salmon or salmon 35, sauce 40, croutons 6 pcs.

OMELETTE STUFFED WITH CRAB

Cut canned crabs into small pieces, heat with butter, add milk sauce and boil. Prepare an omelette with this minced meat as described above.

Eggs 3 pcs., milk or cream 45, crabs 40, butter 15, sauce 30.

OMELET STUFFED WITH HAM

Pour the prepared egg mass into a hot frying pan with oil and fry, stirring, until the mass becomes thick. Then place the minced meat in the middle of the frying pan on top of the mass, cover it on both sides with an omelette, lifting the edges with a thin knife and giving the omelette the shape of a pie. For the rest, proceed in the same way as when making a natural omelette.

To prepare the minced meat, cut the boiled ham into small cubes, lightly fry, add red or tomato sauce and let the minced meat boil.

Eggs 3 pcs., milk 45, ham 35, sauce 25, lard or melted butter 15.

OMELET STUFFED WITH KIDNEYS

Peel veal, pork or lamb kidneys from the film, cut them in half lengthwise, then cut each half into thin slices, sprinkle with salt, pepper and fry until tender. Add red sauce with wine to the fried kidneys and heat to a boil. For the rest, prepare as described above.

Eggs 3 pcs., milk 45, kidneys 50, sauce 25, melted butter or butter 20, pepper.

OMELETTE STUFFED WITH LIVER

Cut the veal liver into pieces of 5-6 g, fry with butter, add red sauce with Madeira and let it boil. Then prepare the omelette as described above.

Eggs 3 pcs., milk 45, liver 40, sauce 25, ghee or butter 15.

OMELETTE STUFFED WITH BEEF

Cut the tenderloin, back or lumbar meat across the grain into pieces 1-1.5 cm thick and beat with a hoe to a thickness of about 0.5 cm. Cut the beaten pieces into cubes 3-4 cm long, fry, add sour cream sauce with onions and let it boil. Then prepare the omelette as described above.

Eggs 3 pcs., milk 45, beef 48, sauce 25, butter or melted butter 15.

Omelette stuffed with zucchini

Cut the zucchini into cubes, add salt and fry in oil until tender, add sour cream and, stirring, boil for 1-2 minutes. Prepare the omelette as described above.

Eggs 3 pcs., milk 45, zucchini 65, sour cream 20, butter 20.

OMELET STUFFED WITH ASPARAGUS

Cut the peeled asparagus into pieces 2-3 cm long, boil in salted water and drain in a colander. When the water has drained, season the asparagus with milk sauce and butter. Prepare an omelette with minced asparagus as described above.

Eggs 3 pcs., milk 45, asparagus 45, sauce 15, butter 20.

OMELETTE STUFFED WITH GREEN PEAS

Boil raw green peas in the same way as asparagus. Heat canned peas to a boil. Drain the broth, season the peas with milk sauce and butter. For the rest, proceed as described above.

Eggs 3 pcs., milk 45, peas 40, sauce 15, butter 20.

OMELETTE STUFFED WITH TOMATOES

Scald fresh tomatoes, remove the skin, cut into slices and fry with butter. Otherwise, prepare the omelette as described above. When serving, place half a fried tomato on the omelette and sprinkle with parsley.

Eggs 3 pcs., milk 45, tomatoes 100, butter 20, greens.

OMELETTE STUFFED WITH CARROTS

Grated or minced raw carrots, simmer with butter and season with milk sauce. Prepare an omelette with this minced meat as described above.

Eggs 3 pcs., milk 45, carrots 50, sauce 25, butter 20.

OMELET STUFFED WITH MUSHROOMS

Cut fresh white mushrooms or champignons into thin slices and fry with butter, then add sour cream, salt and let it boil. Otherwise, prepare the omelette as described above.

Eggs 3 pcs., milk 45, mushrooms 60, sour cream 20, butter 15.

OMELETTE STUFFED WITH CHESTNUTS

Boil chestnuts, peeled and peeled, in a strong meat broth until soft, season with thick (evaporated) red sauce with wine (Madeira). Prepare an omelette with this minced meat.

Eggs 3 pcs., milk 45, chestnuts 100, sauce 50, butter 15.

OMELET STUFFED WITH HONEY AND NUTS

Cut the biscuit into cubes (6-8 mm), add finely chopped pistachios, almonds or walnuts, natural bee honey diluted with hot milk; mix everything carefully so that the biscuit pieces retain their shape.

Mix eggs with sour cream, add a little salt, pour into a frying pan with oil and fry, stirring, until the mixture thickens. After this, put minced meat on it (biscuit with nuts and honey) and proceed as described above.

Eggs 2 pcs., sour cream 30, biscuit 15, honey 15, nuts (kernel) 5, butter 10, milk 10.

NATURAL BAKED OMELET

Pour the egg mass, prepared in the same way as for a natural fried omelet, into a greased portioned frying pan in a layer of no more than 1 cm or onto a baking sheet in a layer of 2-2.5 cm and bake in the oven.

The finished omelette should have a delicate, slightly elastic consistency and a crispy top crust.

Before serving, cut the omelette baked on a baking sheet into rectangular portions, place on a heated plate and pour over oil. Serve with side dishes (potatoes, porridge, pasta, beans, green peas).

Omelet baked in a portioned frying pan, serve on it.

Eggs 3 pcs. or melange 130, milk 45, butter or ghee 10, side dish from 50 to 150.

OMELET BAKED WITH POTATOES

Cut raw potatoes into cubes 1-1.5 cm in size, fry until tender, then pour the egg mixture into a frying pan or baking tray with potatoes and bake like a natural omelette.

Eggs 3 pcs., milk 45, potatoes 75, butter, ghee or lard 15.

OMELET BAKED WITH CARROTS

Simmer carrots, cut into pieces of arbitrary shape, with a small amount of water and butter. Then pass the carrots through a meat grinder, mix with the egg mixture and bake on a baking sheet.

Eggs 3 pcs., milk 40, carrots 40, butter 10.

OMELET BAKED WITH CABBAGE

Salt fresh chopped cabbage and simmer with a small amount of butter, ghee or lard, then mix with the egg mixture and bake like a natural baked omelette.

Eggs 2 pcs., milk 15, fresh white cabbage 80, butter, ghee or lard 10.

OMELET BAKED WITH PORRIDGE

Rice or millet crumbly porridge, cooked in water or milk, mixed with egg mixture and baked like a natural omelette.

Eggs 2 pcs., milk 30, millet or rice 20, water for porridge 45, butter or ghee 10.

I suggest remembering the old days and preparing an omelet stuffed with mushrooms according to the GOST. The yield per serving according to GOST is 130 grams. For my men, this is, of course, a portion for a sparrow. You have to increase the amount of serving to feed your family. So let's begin.

We will need the following ingredients: chicken egg, salt, milk, butter, mushrooms, sour cream.

Peel the mushrooms, rinse and dry. Cut into slices. In a frying pan, add butter and mushrooms. Fry until done. Season with sour cream.

In a deep bowl, beat chicken eggs, milk and salt.

Place butter in a frying pan. Pour in half the egg mixture. Fry over low heat with the lid closed.

When the omelette mixture thickens a little, place half of the filling in the center.

Cover with omelette mixture on both sides, giving it a pie shape. Fry until done.

Omelette stuffed with mushrooms according to GOST is ready. Place on a plate, seam side down, and drizzle with butter.

Many housewives prepare fried eggs or an omelet for breakfast for their family members. However, even such a seemingly banal dish can be varied in every possible way. Stuffed omelet is one of the interesting combinations of eggs with meat or vegetable ingredients. There are simple fillings consisting of chopped ingredients, and there are options that need to be prepared in advance, for example, stewing mushrooms and onions, boiling chicken fillet or baking vegetables on the grill or in the oven.

We’ll tell you later in the article how to make a stuffed omelette correctly. You will learn the recipe for making the crust itself, as well as interesting options for delicious fillings. We'll tell you how to properly wrap it in different ways to make it more convenient to transfer the dish to a plate. Omelettes are served with various sauces and dill or parsley.

Omelette recipe

To prepare a stuffed omelet for two, take 2 eggs and 250 grams of milk. You can use half a serving of milk and the other half of cream.

It is most convenient to beat the ingredients in a mixer. Before cooking, it is recommended to place the bowl in the refrigerator for a couple of minutes so that the eggs can be beaten into a cooled container. This way they whip better. Start kneading only with eggs, after a while add milk and cream and beat further.

At the end of using the mixer, some housewives add salt, optional spices, and finely chopped herbs into the bowl.

Cheese and tomato filling

Pour the mixture for the stuffed omelet into a heated frying pan and fry in vegetable oil on both sides. Then pieces of fatty sheep cheese are poured into the middle; you can tear it directly with your hands. Add either fresh tomatoes cut into small pieces, or use dried ones from cans.

Add your favorite herb for flavor and fold the omelet on both sides, folding the edges towards the middle. Cover the pan with a lid and hold the omelette for a few minutes so that the cheese melts a little. You can serve this delicious omelette with ketchup.

Omelette with mushroom filling

To prepare the next stuffed omelet according to the recipe, buy champignons - 200 grams, spinach greens - 50 grams, a clove of garlic and one leek. Pour a couple of tablespoons of olive oil into a preheated frying pan, add washed and chopped mushrooms and small pieces of garlic. When the mushrooms begin to brown and turn golden, add the spinach and simmer for 4 minutes.

Separately prepare the omelette and place the filling in the middle. Wrap the omelette with a tube or envelope. Serve omelet with salad for breakfast.

Omelet stuffed with meat products

The egg crust can be filled with sausages or meat products, but they also need to be cooked first. Protein products go well with greens and hard cheese. Before cooking, large sausages are cut into pieces, ham can be chopped into strips, and sausages into circles. If you use chicken meat, then for the omelet you can boil it or first make meatballs and then chop them finely.

Fry pieces of sausage in a frying pan and place them in the middle of the omelet, sprinkle with hard cheese cut into small pieces (you can grate them) and add herbs. All that remains is to wrap the omelette and hold it under the lid for a couple of minutes on the fire so that the cheese melts.

You can combine different types of meat products or sausages in one filling. This hearty breakfast can be served to an adult man before work, or you can take it with you to refresh yourself during your lunch break.

As you can see, preparing an omelette is easy, and the fillings for stuffing can be created to your liking, using a variety of products. If you have small pieces of sausage cuts and leftover cheese, the best way to clean out your refrigerator is to make a delicious stuffed omelet.

Would you like to try a new version of an omelet? I suggest you try making a stuffed French omelette. It's easy to prepare and you can choose the ingredients to suit your taste.

Omelet stuffed with ham and cheese

An excellent breakfast dish for children and adults. Tasty and satisfying!

Required ingredients for an approximate dish:

- three raw eggs;

- two slices of ham (about 100-150 g);

- two slices of cheese for a sandwich (100-150 g);

- 1.5 tbsp. l. olive oil;

- a pinch of salt.

Preparing a French omelet

1. Break the eggs into a bowl, add salt to them and beat for about 30 seconds with a fork.

2. Pour a little oil into a small non-stick frying pan and heat it over a medium burner flame.

3. Spread half of the beaten egg mixture over the surface of the pan.

4. Place two slices of cheese on the omelette, edges facing each other.

5. Place slices of ham on the cheese slices.

6. Pour the 2nd part of the egg mixture on top.

7. Now you need to cover the pan with a plate on top. And carefully turn the pan over so that the omelette is on the plate. Use gloves to prevent burns.