Omelet with vegetables - a bright and healthy breakfast. How to cook an omelet with vegetables in a pan, in a slow cooker, oven and microwave

What could be simpler than making an omelet from milk and eggs. But even such a simple dish can be made beautiful and useful by adding vegetables to it. There are many ways to cook this dish, from the classic, cooked in a pan, to real culinary masterpieces baked in the oven.

Omelet with vegetables - the basic principles of cooking

Vegetables for an omelet are pre-fried, as in the raw form they produce juice, and the omelet will not turn out lush. To make the omelette better kept its shape, flour is added to it. But do not overdo it with this ingredient, otherwise you will not omelet, and cake.

It is important to follow the correct cooking sequence. First, fry the vegetables, then beat the eggs with milk and flour. The resulting mixture is poured vegetables and cooked in a frying pan, oven, multi-cooker or microwave.

If the omelette is cooked in a pan, it is covered with a lid with a hole to release steam.

For the filling use any vegetables: tomatoes, onions, peas, bell peppers, cauliflower or broccoli, etc.

In addition to vegetables, you can add mushrooms, cheese, sausages and even fish to the filling.

Vegetables are cleaned, washed and cut into small pieces. Then fry them in a pan until cooked.

Frozen vegetable mixtures do not require pre-roasting, as they are blanched before freezing. Vegetables are simply thawed, spread in a frying pan and kept on the fire for several minutes to evaporate excess moisture.

For cooking omelet using any greens. It can be not only dill or parsley, but also spinach, basil or cilantro.

Recipe 1. Omelet with vegetables in the oven

Ingredients

half a cup of milk;

salt;

two eggs;

freshly ground black pepper; carrot;

cheese - 100 g;

Bulgarian pepper - pod;

zucchini - 200 g;

broccoli - 200 g;

half a stack of leeks.

Method of preparation

1. Freed from the stem and seeds of the pod of the Bulgarian pepper. Finely chop up a vegetable. Clean the carrots and grind on a coarse grater. My squash, wipe with a napkin and cut into small cubes. Broccoli rinsed, dismantled into small inflorescences. Leek shred half rings.

2. Put onion in a frying pan with hot oil and fry until soft, add pepper, carrot and zucchini. We continue to fry for about ten minutes, constantly stirring. Now add broccoli and simmer another seven minutes.

3. Roasted vegetables are placed in a baking dish.

4. Beat until smooth eggs with milk and salt. Fill the mixture with vegetables. We put the form in the oven and bake at 190C for a quarter of an hour. Chop the cheese into large chips and sprinkle with it an omelet three minutes until cooked.

Recipe 2. Omelet with vegetables, sausage and cheese

Ingredients

eggs - three pcs .;

baking powder - 3 g;

milk - 100 ml;

green pea;

flour - 75 g;

cheese - 100 g;

a piece of butter;

Sausage - 100 g;

Bulgarian pepper - pod.

Method of preparation

1. Thoroughly wash the eggs and break them into a deep container. Pour in the milk and add the flour with baking powder. Beat eggs with milk, whisk until smooth.

2. Free the Bulgarian pepper from the stem and clean the seeds. Cut it into cubes. Chop the cooked sausage in the same way.

3. Chop the cheese on a coarse grater and add to the omelette mixture. Stir and season with spices.

4. Lubricate the bowl of the appliance. Pour into her beaten eggs with milk. Top with sausage with vegetables. Turn on the baking program for half an hour and close the lid. After the beep, keep the “heating” mode for ten minutes without opening the lid.

Recipe 3. Omelet with vegetables in a frying pan

Ingredients

50 g of green beans;

freshly ground pepper;

100 g paprika;

sea salt;

3 eggs;

butter - a small piece;

50 g Parmesan cheese.

Method of preparation

1. Wash the string beans under the tap, slightly dry and cut into small pieces. Bulgarian pepper is freed from the seeds and tail. Finely crumbled.

2. Fry peppers with beans until lightly ruddy.

3. Pepper eggs, salt and shake with a fork. In the egg mixture, lay out the roasted vegetables, mix and lay out the resulting mass in the pan. Cook on moderate heat for about seven minutes.

4. Sprinkle omelet with cheese chips and keep on the stove for another two minutes.

Recipe 4. Omelet with vegetables and mushrooms

Ingredients

half leek stem;

sweet pepper pod;

eggs - four pcs .;

butter - 40 g;

six sprigs of parsley;

cheese - 50 g;

six medium champignons.

Method of preparation

1. Clean and wipe the mushrooms with a damp cloth. Mushrooms chop into thin slices. Leek shred with thin half rings. Pepper, cleaned from seeds and finely chopped.

2. Dissolve the butter in the pan and fry the mushrooms in it until the moisture evaporates. Then add onions and peppers. Salt, pepper and continue frying, stirring occasionally, for five minutes. Cover the pan with a lid. We turn down the fire to the minimum, and simmer another ten minutes. If liquid remains, open the lid and dry the vegetables.

3. Beat the eggs in a bowl until smooth. Salt and add the grated cheese. Fill the mixture with mushrooms and vegetables. We pull down finely chopped greens and reduce the fire. Cook for 15 minutes, covered with a lid.

Recipe 5. Omelet with frozen vegetables

Ingredients

three eggs;

salt;

milk - 125 ml;

greenery;

pack of frozen vegetable mix. Method of preparation

1. Put frozen vegetables in the pan and put on fire. Simmer for ten minutes, stirring until all the liquid has evaporated.

2. Salt the eggs, pour in the milk and stir until smooth with a fork or a whisk.

3. Dry the washed greens and finely crumble. Add it to the egg mixture and mix.

4. Fill the vegetables with the egg-milk mixture, cover and cook for eight minutes. Omelet served with pita bread or fresh loaf.

Recipe 6. Omelet with vegetables and ham

Ingredients

two fresh tomatoes;

salt;

eggs - four pcs .;

freshly ground black pepper;

small pod of sweet pepper;

vegetable oil;

bulb;

flour - 60 g;

ham - 150 g;

milk - 180 ml.

Method of preparation

1. Clean the onion from the husk and cut it into small cubes. We wash a pod of sweet pepper under the tap, remove the tail and clean the seeds. Vegetable cut into thin strips. Washed tomatoes are ground in small cubes. Crumbled ham just like tomatoes.

2. Put the onion in a pan with hot oil and fry it until golden brown. Add the ham, cover with the lid and simmer for a few more minutes.

3. We lubricate the form with oil, we place fried onions and ham in it. Place the sweet peppers and tomatoes on top.

4. In a separate bowl, beat the eggs. Continuing to beat, add the milk and flour. Salt and pepper. Fill the mixture with vegetables and send the form to the oven. We bake at 200C for forty minutes. Cut the omelet into chunks and serve with pickles or garlic sauce.

Recipe 7. Omelet with vegetables in the microwave

Ingredients

100 g of spinach;

salt;

three eggs;

20 grams of green peas;

125 ml of milk;

Bulgarian pepper - pod.

Method of preparation

1. Beat eggs with milk with a mixer. We salt.

2. Pepper free from seeds and tail. Spinach and sweet pepper grind. 3. Put vegetables into the milk-egg mixture, mix and pour into a special dish for the microwave.

4. Cook for ten minutes. Serve scrambled eggs with fresh vegetable salad or ketchup.

Recipe 8. Omelet with vegetables and cod

Ingredients

400 g of cod;

salt;

300 g of cauliflower;

freshly ground pepper;

fresh tomato;

curry;

four eggs;

starch - 50 g;

a glass of milk;

sour cream - 50 g

Method of preparation

1. Rinse the cod fillet, dip it in napkins and cut into medium pieces. Wash tomatoes, wipe and slice them.

2. Disperse the cauliflower into florets. Put in a saucepan, cover with water, salt and boil after boiling for a couple of minutes. Drop the sieve.

3. Beat eggs with sour cream and milk. Salt, season with spices and add starch. Continue to beat with a fork until smooth.

4. Vegetables and fish, put in the form and pour all the omelette mixture. Bake in the oven until cooked. Sprinkle with chopped greens before serving.