To diversify the daily diet, sometimes it is enough to make some changes to the composition of familiar dishes. For example, make an omelet on kefir, not milk. I will share with you 2 simple recipes for this delicious and nutritious breakfast, as well as give some useful recommendations for cooking.
Secrets of a magnificent omelet:
- The necessary products must be removed from the refrigerator in advance, at least half an hour before starting work. They should be at room temperature.
- It is better to choose dishes for frying or baking with high sides and a narrow bottom - this way the dish will rise better.
- After cooking, you must let breakfast stand in a frying pan under a lid or in a closed oven for at least 5 minutes so that it does not lose its splendor from a sudden temperature drop.
Material Content:
Kefir omelet in a pan with bell pepper and herbs
- Cooking time: 30 minutes.
- Servings Per Container: 2-3.
One of the main advantages of this dish is that its preparation does not take much time. While the homeworkers are busy gathering for work or study, the hostess will have time to make a delicious breakfast and heartily feed the family before a busy day.
Ingredients:
- eggs - 3 pcs.;
- kefir - 60 ml;
- bell pepper - 1 fruit;
- lettuce leaves - 3 pcs.;
- flaxseeds - 2 tsp;
- salt, pepper - to taste;
- vegetable oil - for frying.
On a note. You can experiment with the composition of the dish and replace the lettuce with any other fresh or dried herbs, and flax seeds with sesame seeds or pumpkin seeds.
Operating procedure:
- Rinse bell pepper and lettuce leaves, dry and chop finely.
- Shake the eggs with a whisk or fork, but do not beat - it’s okay to have fragments of protein somewhere.
- Season with salt and pepper to taste, pour kefir.
- Add flaxseed, bell pepper and salad, repeat mixing.
- Place the frying pan with vegetable oil on a medium heat, wait a few minutes until it warms up, and then pour the egg mass.
- Fry the omelet for 3-4 minutes on one side, and when the surface begins to thicken, turn the spatula over onto the other. Turn off the fire after a minute.
- Cover the pan with a lid and let the finished dish stand for a while, and then serve.
Some housewives fear (and often not without reason) that they won’t succeed in turning the omelette over without tearing it. In such a situation, it’s worth it to do it easier - pour the egg mass into the pan, close it with a lid (it is better to transparent, so as not to open it again, checking the condition of the dish) and cook on a slow (!) Fire for 5-7 minutes. When the surface is no longer liquid, you can turn off the stove. By the way, this omelette will turn out more magnificent.
Delicate variation with zucchini in the oven
- Cooking time: 1 hour.
- Servings Per Container: 3-4.
How many people in the world who wake up early on a weekend when they can sleep longer? Probably a lot, and if you are one of them, I suggest spending the resulting time with benefit. Make a surprise at home and cook a magnificent omelet in the oven for breakfast! And if it’s summer in the courtyard, and at least one zucchini is found in your fridge - fine, include it in the dish.
Ingredients:
- eggs - 5 pcs.;
- kefir - 100 ml;
- squash of medium size - 1 pc.;
- hard cheese - 70 g;
- salt, spices - to taste;
- butter (preferably butter) - to lubricate the mold.
Attention! For baking, it is better not to take dishes made of metal - in it the omelet can burn from below, while the top will still be liquid.
Step by step recipe:
- Wash the zucchini and grate on a coarse or medium grater. If he is young, you can not remove the skin.
- Break the eggs into a deep bowl, add kefir, salt and spices, shake with a fork or whisk.
- Squeeze the squash from the juice, put in an omelette mass, mix. It should be semi-fluid. If it turned out too thick, add another egg.
- Turn on the oven to heat up to 170 degrees.
- At this time, oil the mold and pour the resulting mixture into it.
- Bake for about 30 minutes. Look at the state of the apex - not only the edges, but also the middle should “grab” and rise.
- Remove the scrambled eggs, sprinkle with chopped cheese on a grater and return to the oven for another 5-7 minutes.
Appetizing omelet with zucchini and cheese crust is ready! You can lay it on plates and call home to the table.
Kefir omelet in a pan with bell pepper and herbs
Ingredients
- 3 PC. Eggs
- 60 ml Kefir
- 1 fetus Bulgarian pepper
- 3 PC. Lettuce leaves
- 2 tsp Flaxseed
- taste Salt pepper
- for frying Vegetable oil
Step-by-step instruction
- Rinse bell pepper and lettuce leaves, dry and chop finely.
- Shake the eggs with a whisk or fork, but do not beat - it’s okay to have fragments of protein somewhere.
- Season with salt and pepper to taste, pour kefir.
- Add flaxseed, bell pepper and salad, repeat mixing.
- Place the frying pan with vegetable oil on a medium heat, wait a few minutes until it warms up, and then pour the egg mass.
- Fry the omelet for 3-4 minutes on one side, and when the surface begins to thicken, turn the spatula over onto the other. Turn off the fire after a minute.
- Cover the pan with a lid and let the finished dish stand for a while, and then serve.
