Many people remember this dish from kindergarten times. Chefs cooked a delicious, firm and at the same time magnificent omelet in the oven with a terrific baked crust and a “tear” - milk drops on a cut. Of course, such dishes were prepared in huge portions and in conditions of large production ovens, which, as it seems to us, left a special flavoring mark on food in the catering. Nevertheless, even at home, you can reproduce the omelet as we remember it from our golden childhood.

Lush omelet in the oven - classic with eggs and milk

Where the omelet was born - in France - it is served in a rolled up form with a variety of fillings. And so this dish is quite suitable for a festive dish. In our country, the traditional version is the combination of three components - milk, egg and oil (it needs a little, only to lubricate the form). And, of course, some spices.

Today we will tell you how to cook a magnificent omelet - classic, "table" and with various additions in the form of fillings.

For those who care about the figure, in order to reduce the calorie content of the dish, an omelet baked in the oven is recommended. But it is important to remember that it must first be warmed up and only then place the mold with the egg mass.

Products:

  • milk - 0.3 l;
  • egg - 3 pcs.;
  • spice.

Now prepare the dish.

  1. Turn on the oven 190 degrees.
  2. In a dry bowl, beat the eggs and mix.
  3. Pour milk into the mass, add a little salt and pepper.
  4. Generously grease a baking sheet with butter and pour the mixture of eggs and milk.
  5. Put the mold in the heated oven and leave for 12 - 15 minutes.If the top of the omelet begins to brown too intensely, cover it with a piece of foil.

This is the easiest option for breakfast, dinner or snack, useful for both adults and children.

How to cook in kindergarten

Omelet as in a kindergarten should not contain either flour or starch. We use exclusively cow's milk, fresh eggs and a little salt.

Omelet in the oven should only be baked in high form. The higher it is, the higher the omelette will turn out. The finished dish does not need to be taken out of the oven immediately, it should stand for 5-10 minutes and cool down a bit.

In this recipe, it is important to observe the proportions - the eggs should be approximately equal to milk. So, for 300 ml of milk, 6 medium-sized eggs are taken. To lubricate the form, 20 g of oil will be enough, and put the salt according to your own taste preferences.

  1. Break eggs and pour milk. Salt and beat until smooth, but not until foam. Beat with a whisk (not a mixer!).
  2. Pour the resulting mass into a mold and bake in the oven for 30 minutes.
  3. Pour the finished omelet with hot oil.

We prepare a hearty breakfast, as in the dining room

A delicious and hearty breakfast can be prepared according to the recipe of the Soviet omelet souffle. It is also cooked in the oven, but flour is also used in its preparation. So, we cook as a souffle-type omelet in the dining room.

Products:

  • 4 tsp flour;
  • 100 g of milk;
  • 4 medium eggs;
  • salt.

Getting started:

  1. Separate yolks and squirrels.
  2. Add milk to the yolks and beat with a mixer for 1 minute.
  3. Pour flour in parts, then salt.
  4. Separate whites to a strong foam proteins and add to the milk-yolk mass.
  5. Gently mixing the mixture with a spoon, pour it into a greased baking sheet or mold.
  6. Oven at high temperature (200 degrees) until browning on top. It will take about half an hour.

To prevent the bottom of the omelet souffle from burning, use thick-walled dishes.

In the oven with cheese

If you take the previous omelette recipe as the basis for the experiments, you can bake an even more interesting version of it with French taste. This is a cheese omelet.

  1. For him, we cook the same products, mix, adding a little more pepper, and pour into the mold.
  2. About twenty minutes later, when the omelette “grabbed” enough, it must be very carefully so that it does not fall, remove from the oven and sprinkle with grated cheese. Cheese enough grams of 50 - 70, it can be any hard.
  3. It remains to once again send the dish to the oven so that the cheese is melted and a little browned. It will be enough 7 - 10 minutes.

Lush omelet in the oven with sausage

Using the basic recipe, you can diversify the dish in question by adding ham, sausage, vegetables, or a combination thereof.

To get a delicious and fragrant omelet with sausage, we will prepare:

  • a quarter liter of milk;
  • 5 eggs;
  • 200 g ham or sausage;
  • dill greens and salt to taste.

Working process.

  1. In a bowl, whisk the milk and eggs, without whipping.
  2. Pour salt, you can and a little pepper, as well as finely chopped dill.
  3. Dice the sausage and put in an oiled baking sheet. It is important that the mixture is not poured to the brim - the omelet will rise.
  4. The oven must be preheated to 200 degrees. Bake the omelette for about half an hour, and then give a little rest in the oven.

Any sausage is suitable for this dish, but the most flavorful such breakfast will be with smoked or ham.

With vegetables

Italians love scrambled eggs with vegetables, they call it fritata. It is prepared on vegetable, as you might guess, olive oil, and any vegetables can be stuffed. A great option for supporters of low-calorie and healthy food!

You will need:

  • 1 piece of bell pepper, carrot, zucchini;
  • half a glass of green peas;
  • half of the leek stem;
  • some broccoli cabbage;
  • half a glass of milk;
  • a handful of grated cheese;
  • pepper and salt.

Before going to the oven, the vegetables are fried in oil in a pan. First onion rings, then grated carrots, chopped zucchini and bell pepper are added. When everything is a little fried, add the peas and cabbage. Splashing some water, cover and simmer.Next, you need to add a little vegetable mixture, add freshly ground pepper and shift it into an oily form.

After that, in the usual way, prepare an omelette talker and fill it with vegetables. Bake in a well-heated oven for about a quarter of an hour. When the omelet is ready, sprinkle it with grated cheese and hold it in the oven for several minutes.

Omelet with cauliflower in the oven

A delicious, light omelet with cauliflower is cooked in cream. For 6 eggs, take a pound of cabbage, a little salt, pepper and 80 g of cream.

  1. Boil cabbage inflorescences in salted water until almost ready, fold.
  2. Fold in a greased mold and pour in a mixture of eggs and cream. We also recommend adding a little cheese.
  3. Bake everything in a well-heated oven.

With fish in the oven

A delicate fragrant egg casserole will be good with any sea fish. It’s easier to work with the finished filet.

For the dish we take:

  • 1.5 cups of milk;
  • 300 g filet;
  • a couple of eggs;
  • a couple of tomatoes;
  • green onions, salt and pepper.

Cooking like this:

  1. In a greased form, put half the pieces of fillet.
  2. Salt and pepper, sprinkle with onion chopped feather.
  3. Put on top a layer of sliced ​​tomatoes.
  4. Put the remaining slices of fillet.
  5. Pour in a mixture of milk and eggs.
  6. Oven about 40 minutes.

Seafood Oven

A gourmet dish with a Mediterranean touch and subtle aroma. Mussels, shrimps, squids, as well as a mixture of different seafood are suitable for cooking.

  1. We take them 150 g (based on two servings) and lightly fry in oil.
  2. Next, spread in a small baking sheet and pour with beaten eggs (4 pcs.), Mixed with white wine (half a glass) and 50 g of grated Parmesan.
  3. The mixture needs to be salted and a little pepper.
  4. We put everything in the oven and bake for about half an hour.

Before serving, sprinkle with parsley or basil.

It is advisable to use olive oil in this recipe.

Cooking option with semolina

It is served as a sweet dish for a children's afternoon snack or breakfast - with jam, fruit, condensed milk. And if you don’t put sugar in it, but add meat or vegetables, you will get a full, hearty dinner.

It is based on the usual omelette mixture with the addition of semolina:

  • 100 g of milk;
  • a pair of eggs;
  • a couple of spoons of semolina and the same amount of sugar (if we are preparing a sweet dish);
  • some butter;
  • some salt.

Combine everything, lightly beat and wait a little so that the semolina swells. Bake in the oven.

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