Steamed omelet is a nutritious egg dish native to France. It is recommended for use by people with gastrointestinal diseases who adhere to a diet, as well as for feeding children from one year old. But this does not mean at all that a completely healthy person who is not dieting cannot indulge in this light and healthy dish. Omelet is rich in vitamins A, D, E, group B, folic acid, lutein, lysine, etc. Thanks to the cooking technology, this dish does not contain carcinogens, cholesterol and calories.

How to make a steam omelet - a classic recipe

The classic recipe is the easiest. He does not need special ingredients and kitchen appliances. There are two ways to prepare such an omelet.

Ingredients:

  • 8 chicken eggs;
  • 2 tbsp. milk;
  • salt.

Cooking progress:

  1. Mix the eggs with milk with a fork and salt.
  2. For the first cooking method, take a saucepan and colander with a flat bottom. Pour water into the pan, it should not touch the bottom of the colander, bring to a boil, set the colander, put a bowl with egg mass in it. We cover the entire structure with a lid, cook for 20-25 minutes.
  3. The second way is a bit easier. We take a pan, pour water into it, its level should reach the middle of the dishes in which the omelet will be made. Pour the prepared eggs into a container for cooking, put in a pan, cook in the same way, 20-25 minutes.

Steam omelet on water

 

For those who do not tolerate lactose, or just want to enjoy a more lean omelet, we tell you how to cook a steam omelet on water.

Ingredients:

  • 6 proteins;
  • 100 ml of water (boiled);
  • salt;
  • mold release oil.

Cooking progress:

  1. We divide the eggs into proteins and yolks. Set the yolks aside, they will not be useful to us, and beat the whisk with a whisk and salt in a strong foam.
  2. Add water to the mixture, whisk again.
  3. Form, grease with oil.
  4. Pour the egg mixture into the mold, put in a double boiler for 10-20 minutes.

On the cooked omelet, you can put a small slice of oil on top, it quickly melts and forms a delicious delicate film.

Omelet in a double boiler

 

Before that, we considered simple recipes, but you can cook a protein omelet with steamed vegetables.

Ingredients:

  • 4 eggs;
  • 1/2 tbsp. milk;
  • salt;
  • 1 tbsp. chopped vegetables (any).

Cooking progress:

  1. As in the previous recipe, we separate the egg whites from the yolks.
  2. Thoroughly mix the proteins and milk, salt.
  3. At the bottom of the bowl of the double boiler, pour a glass of chopped vegetables, pour them with a milk-protein mixture on top. Mix.
  4. Turn on the device, set the timer for 20 minutes. When the steam cooker signals the completion of cooking, mix the almost finished omelet and turn it on again, setting the timer for another 10 minutes.
  5. Put the finished dish on a plate, serve with herbs.

Steam Omelet Recipe in a Multicooker

The recipe for a steam omelet in a slow cooker is as simple as in a double boiler. But we will cook with a tomato.

Ingredients:

  • 6 eggs;
  • 250 ml milk;
  • 1 tomato;
  • 1 tsp butter;
  • salt.

Cooking progress:

  1. Mix the eggs with salt and milk.
  2. My tomato, cut into medium cubes. If you wish, you can blanch the tomato and peel it off.
  3. Mix the milk and egg mass with chopped tomato.
  4. Lubricate a small baking tin with butter.
  5. Pour about a glass of water into a multicooker bowl, set the grate and a container with a future omelet inside.
  6. Close the slow cooker, start the “Steam” mode, set the timer for 20 minutes.
  7. We give the finished omelette a little time to cool, after which we turn the form over and easily remove the finished dish on a plate.

In the microwave

If you don’t have time to cook at all, but you want to pamper yourself and your home with a delicious dinner, make an omelet in the microwave. To do this, you can use any dishes, from one large glass bowl for a microwave to ordinary mugs.

Ingredients:

  • 4 eggs;
  • 4 tbsp. l milk;
  • 100 gr. cheese (any);
  • 100 gr. ham;
  • salt, pepper to taste.

Cooking progress:

  1. We take 2 cups, drive 1 egg into each and mix with a fork with salt, pepper and milk.
  2. Three cheese on a grater.
  3. We cut ham in small cubes or three on a grater too.
  4. In each mug put 1-2 tbsp. l cheese and ham, mix.
  5. We put the mugs in the microwave, no need to cover, set the timer for 1 min. When the time is up, mix with a fork and set the time for another 1-2 minutes, until the eggs become dense.
  6. We serve the finished omelet to the table right in the circles, you can sprinkle with chopped herbs if desired.

Steamed omelet with mushrooms

To add some variety to your breakfast or dinner, you can cook a delicious steam omelet with mushrooms. Mushrooms for this purpose will fit any, but the most affordable and fragrant - champignons.

Ingredients:

  • 5 eggs;
  • 1.5 tbsp. l corn flour;
  • 5 champignons;
  • 2 tbsp. l pea;
  • 1 tbsp. l soy sauce (optional);
  • salt, pepper to taste;
  • 125 ml. water.

Cooking progress:

  1. We clean the mushrooms, wash, finely chop.
  2. Pour the prepared mushrooms into a colander, cook for a couple of 10 minutes.
  3. Mix the eggs with water, salt, pepper, flour and sauce.
  4. We shift the mushrooms into the dishes for the omelet, add the peas, pour the prepared egg.
  5. Send to steam for 30 minutes.

Tomato and Cheese Recipe

This dish comes out very juicy and fragrant. Suitable for a variety of diets during a low-calorie diet.

Ingredients:

  • 4 chicken eggs;
  • 1 tbsp. milk;
  • 1 tomato;
  • 100 gr. cheese;
  • salt.

Cooking progress:

  1. My tomato, cut into medium cubes. If you wish, you can pour tomato over boiling water and peel it off.
  2. Three cheese on a grater.
  3. Beat milk, eggs and salt.
  4. Mix the egg mixture with tomato and cheese, pour into a mold.
  5. We place the omelet in a double boiler or a water bath, cook for about half an hour, until cooked.

The subtleties of cooking steamed omelet

  1. The main rule of any omelet is the correct ratio of milk to eggs.To calculate how much milk is needed for a certain number of eggs, you can use half the eggshell as a measuring container. 2 eggshell halves full of milk are taken per 1 egg.
  2. Eggs for omelet should be fresh. After their demolition, no more than 5 days should pass. You can take not fresh eggs, but they will beat worse, and the dish will turn out not so lush.
  3. Chilled omelet products are best mixed without lumps.
  4. Beat the omelet with a fork or whisk. The mixer is not suitable for this purpose, as it makes too homogeneous mass, which rises poorly.
  5. Eggs whipped with milk are immediately sent to a double boiler or other cooking device. The longer the prepared mixture costs, the worse it will rise.
  6. Do not add too many additional products to the omelette, this also greatly affects splendor. The fewer additives - the more airy.
  7. To prevent a ready omelet from donkey, do not remove the lid during the cooking process until the mass becomes thick, and another 5 minutes after completion of cooking. Sudden changes in temperature "blow off" the dish.

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