How to cook delicious omelet with vegetables? Delicious omelet for breakfast with tomatoes, spinach, colored cabbage, broccoli, zucchini, potatoes: ingredients, recipes, photos

From this article you will learn with which vegetables you can cook omelet, so that your menu is varied.

Omlet is an ideal option for breakfast, because it is prepared quickly. And if you cook every day with different fillings, it will also be diverse. Such omelets are very fond of cooking French cooks.

Chicken and quail eggs are suitable for omelet. Both types of eggs are usefulbut each in his own way:

• There are few cholesterol in chicken eggs, and there are a lot of vitamin D.
• In the eggs, the quails are 2.5 times more than useful cholesterol than in chicken, and there is little vitamin D.

To prepare a delicious and healthy omelet, you need to know some subtleties:

• Before preparing the dish, you need to wash the eggs, and then - and hands with soap.
• We break the eggs into a separate plate one at a time, so as not to spoil the entire contents of the egg.
• For a lush omelet, we share the proteins from the yolks and beat individually.

Omlet with mushrooms: recipe, ingredients, photo

Omlet with mushrooms

Omlet with mushrooms is a Russian dish. Omlets can be prepared from white, butter, princes and young champignons. Mushrooms are cut into small pieces or plates.

The mushroom smell is enhanced if add powder from dried white mushrooms to a mixture of eggs on omelet.

For an omelet of 1-2 servings:

• 3 chicken eggs
• 1-2 mushrooms (champignons)
• 1-2 tbsp. tablespoons of cream, you can milk
• 1 tea. spoon of flour
• 2-3 branches of green parsley, celery or dill
• 20 g of semi -hard grated cheese
• Salt and spices to your taste
• 1-2 tbsp. tablespoons of vegetable oil

We begin to cook:

1. Cool eggs are broken over a deep bowl.
2. Pour milk to them, pour flour with ground pepper, paprika, nutmeg, salt, and shake with a fork until a homogeneous state, while we set aside.
3. Cut champignons into slices and fry in a pan for 3-5 minutes, adding a little vegetable oil, salt, pepper.
4. Pour the cream to the mushrooms, and simmer for low heat for another 3-5 minutes, until the sauce thickens.
5. Separately, heat the pan with vegetable oil, pour the shaked egg mixture on it.
6. We fry for several minutes over low heat, when the omelet thickens from the bottom, and on top it will be still liquid, sprinkle with finely chopped herbs.
7. We hold on a fire for 1-2 minutes, lay out mushrooms on one half of the omelet, fold it in half so that the mushrooms are in the middle.
8. Tomim for another 2-3 minutes to warm up the mushrooms, sprinkle the top with grated cheese, and serve hot to the table.

Spinach omelet: recipe, ingredients, photo

Spinach omelet

There are many vitamins in spinach, and in addition, spinach contains more protein, even than legumes. The dish is made from it quickly.

For 1 portion of omeletus:

• 2 eggs
• 170 g spinach
• 1-2 tbsp. tablespoons of milk and butter oil
• Several branches of parsley and dill
• 2-3 tea. tablespoons of flour

We begin to cook:

1. I my spinach, shake off water, finely cut it.
2. We break the eggs, separating the yolks and proteins.
3. Mix the yolks with milk, add flour with salt, finely chopped greens, and at the end - foam made of proteins whipped with salt, mix carefully.
4. We melt the butter in a pan, pour a mixture of eggs, cover with a lid, and fry with low heat to the state, while the bottom thickens, and the top is still liquid, 3-5 minutes.
5. We lay out the cut spinach on top of the omelet, fold it in half, cover it with a lid, and fry for another 5-10 minutes.

Omlet with cauliflower: recipe, ingredients

Omelet with cauliflower

For 1 portion of omeletus:

• Half a small head of cauliflower
• 2 chicken eggs
• 100 ml of milk
• 1 tbsp. a spoonful of vegetable oil
• Salt to your taste
• Several twigs of dill, parsley

We begin to cook:

1. My cauliflower is, we cut it into inflorescences, and cook in salt water for about 7 minutes, then drain the water.
2. Stir the eggs with milk, salt, add cabbage.
3. We heat the pan over medium heat, pour sunflower oil, and then the egg mixture with cabbage, cover with a lid, screw the fire to weak burning, and fry the omelet until it thickens.
4. Sprinkled with herbs, serve on the table.

Omlet with broccoli in a pan and in the oven

Some features that you need to know about broccoli:

• Fresh cabbage has a dense leg and inflorescences, and the buds are closed.
• Broccoli cabbage has a dark green color, and if there is a purple hue, it means that it has a lot of beta-carotene.
• If the cabbage has yellow kidneys, or dark spots on it, it is overre there.
• If the cabbage broccoli is fresh, it has a pleasant aroma.

Broccoli omelet

For an omelet of 1 portion:

• 2 chicken eggs
• 60 g of broccoli
• 1 tbsp. a spoonful of vegetable oil
• 30 g of cheese
• 1 garlic tent
• Salt and spices to your taste
• Approximately 50 ml of water

We begin to cook:

1. My cabbage is my broccoli, cut it into inflorescences, and fry 3 minutes in oil.
2. Pour so much water so that it covers only the bottom of the pan, close the lid, and simmer until the water evaporates.
3. We knead the eggs with a fork, add finely chopped garlic, salt, spices.
4. Pour the cabbage with the mixture, close the lid, and fry on low heat until cooked.
5. If the omelet thickened, sprinkle it with grated cheese, close the lid again, a few minutes later, when the cheese melts, the dish is ready.

Omlet with broccoli in the oven

In the oven, the omelet should be cooked longer than in a pan, but the omelet from the oven is magnificent and more tender.

For 1 portion of omeletus:

• 2 chicken eggs
• 60 g of semi -hard cheese
• 1 tbsp. a spoonful of milk
• 100 g of broccoli cabbage
• 1-2 branches of parsley (greens)
• Salt and spices to your taste
• 1 Tooth of garlic

We begin to cook:

1. Boil broccoli until half-cooked, 2-3 minutes, drain the water and cut each inflorescence into several parts.
2. We take a baking dish, cut the garlic tooth in half, and rub them with a shape.
3. Put the cabbage in the form.
4. We break the eggs, separate the yolks from the proteins.
5. Mix the yolks with milk.
6. Beat the proteins into foam with salt.
7. Mix yolks and proteins, add spices, 2/3 of the grated cheese, chopped greens, mix.
8. Pour a mixture of broccoli eggs in shape, sprinkle with the remaining cheese.
9. We cover the shape with foil, and put in a poorly heated oven (160 ° C) for half an hour. Serve on the table, cutting into pieces.

Omlet with vegetables in the oven

Omlet with vegetables cooked in the oven

For an omelet of 4 servings, you need:

• 5 chicken eggs
• 2 tbsp. tablespoons of sour cream
• 1 small zucchini
• 1 average carrot
• 1 Bulgarian red pepper
• 2-3 green onions
• 1 large tomato
• 50 g of solid cheese
• Salt, black pepper and paprika taste
• Several branches of parsley
• 50 ml of water
• 2-3 tbsp. tablespoons of vegetable oil

We begin to cook:

1. We heat the pan on the stove, pour sunflower oil and fry the carrots cut in the form of straws for several minutes.
2. We add zucchini and pepper cut into the pan to the pan, pour water and stew, stirring for 5 minutes.
3. Beat the eggs with sour cream to the splendor, add grated cheese, with salt, spices, parsley and green onions, finely cut, stewed vegetables. Mix everything.
4. Pour the mixture into a mold lubricated with oil, spread the tomatoes cut into circles on top, and fry in the oven heated to 180 ° C, 15-20 minutes.
5. We cut hot omelet in pieces, and serve on the table.

Omlet with green onions

Omlet with green onions

A lush omelet will turn out, only you need to know the secrets of its preparation:

• The amount of milk should not be more from the number of eggs.
• The omelet will be more magnificent in a pan, which has a thick bottom, preferably cast -iron.
• The omelet needs to be cooked, covering the pan with a lid, and it does not open it all 5-7 minutes while it is preparing.
• There should be no more than 50%vegetable and meat additives in the omelet.

On an omelet of 2 servings:

• 3 eggs (chicken)
• 150 ml of milk
• 15 g of butter
• 2-3 green onions
• Salt and spices to your taste

We begin to cook:

1. We drive the eggs into a deep dish, and stir them with a whisk.
2. Add milk with spices and salt, finely chopped green onions, and stir everything.
3. In the pan, we smear the oil, pour the egg mixture, close the lid, fasten the fire to weak burning, and cook for about 5 minutes, without opening the lid.
4. Cut into pieces and serve a hot dish to the table.

Omlet with zucchini and tomatoes in a pan

Omlet with zucchini and tomatoes fried in a pan

For an omelet of 2 servings, you need:

• 2 eggs
• Half of the zucchini, small in size
• 1 tomato average
• 1 tbsp. spoon of mayonnaise
• 2 tbsp. tablespoons of vegetable oil
• Several branches of dill greens
• Salt and spices to your taste

We begin to cook:

1. We cut into thin half rings zucchini, and fry in a pan, adding vegetable oil, on both sides.
2. Add a half-ring of tomatoes to the zucchini and simmer, under the lid for 2-3 minutes.
3. We break the eggs into a deep bowl, add mayonnaise, salt with spices, stir well.
4. Pour the extinguished vegetables with this mixture, cover with a lid, and simmer for low heat for 5-7 minutes.
5. Remove from heat, sprinkle with finely chopped dill, and serve hot to the table.

Omlet with champignons

Omlet in a nervous with champignons

For 1 portion of an omelet, you need:

• 2 eggs (chicken)
• 2-3 mushrooms (champignons)
• 2 tbsp. tablespoons of green peas
• 1 small carrot
• 70 g of cauliflower
• 1-2 tbsp. tablespoons of oil (vegetable and cream)
• Salt and spices
• 1-2 branches of chopped dill
• 4 tbsp. tablespoons of cream

We begin to cook:

1. Finely cut the mushrooms, and fry 2-3 minutes in a pan with vegetable oil, then pour 2 tbsp. tablespoons of cream.
2. We add carrots cut to mushrooms chopped by small cubes.
3. Separately, cook green peas and cauliflower in salt water.
4. We take out green peas from the decoction and add to the mushrooms.
5. We finely cut colored cabbage and also lower it into a pan, simmer until the vegetables are ready.
6. Beat the eggs with salt, ground pepper, cream.
7. Pour the mixture into the pan, sprinkle with finely chopped dill, lay out pieces of butter on top.
8. We put the pan in the average heated oven for 10-15 minutes, while the mixture thickens, and the crust forms.

Omelet with onions and tomatoes

Omlet with tomatoes and onions

On an omelet of 2 servings:

• 2 eggs (chicken)
• 2 bulbs (medium)
• 2 tomatoes (medium)
• 1 tbsp. spoon of oil (vegetable)
• Salt and spices to taste

We begin to cook:

1. We clean the onion, cut in half rings, fry in vegetable oil until soft.
2. Add tomatoes chopped by half rings, and fry for 2-3 minutes.
3. We shake the eggs with salt, ground black pepper, pour into vegetables, cover with a lid, and fry over low heat for 5-7 minutes. Serve the dish hot.

Omlet with mushrooms and tomatoes

Omlet with tomatoes and mushrooms

On an omelet of 2 servings:

• 3 eggs (chicken)
• 2-3 pcs. mushrooms (champignons or white)
• 1 large tomato
• 50 ml of milk
• Soy sauce-3-4 tbsp. tablespoons
• 2-3 slices of cheese
• Several branches of greenery, parsley, basil, cilantro, green onions are suitable
• Salt and black pepper to your taste
• 1-2 tbsp. tablespoons of vegetable oil

We begin to cook:

1. We cut the mushrooms with slices, heat the frying pan, pour the oil and fry the mushrooms for about 5 minutes, over medium heat.
2. We add soy sauce and stew a little more, 2-3 minutes.
3. In the pan to the mushrooms we throw circles of tomato, and simmer until the mushrooms are ready.
4. We chop the greens and sprinkle vegetables with mushrooms in a pan.
5. We break the eggs, pour into a bowl, add milk with salt, pepper and beat for several minutes.
6. We heat a wide pan (not the one in which mushrooms with vegetables) with butter, pour the whipped egg mixture, cover with a lid on top, and fry over low heat for 7-10 minutes.
7. Remove the lid, turn the omelet on the other side, and fry for another 2-3 minutes.
8. Then we turn over again the omelet with the brown side down, and on the slightly fried side of the omelet, on one half of it, lay out the filling of mushrooms, put the slices of cheese on top, cover the second part of the omelet, and press it.
9. We continue to fry under the lid for several minutes, sometimes opening, we follow the cheese when it melts - the dish is ready. Serve hot.

Omlet with potatoes in a pan

Omlet with potatoes and lard in a pan

Such an omelet is very high -calorie and especially like men.

On 2-3 portions of omeletus:

• 4 chicken eggs
• 1-2 potatoes
• 100-150 g of fat
• 75 ml of milk
• A few branches of dill
• Several feathers of green onions
• Salt and black pepper in taste

We begin to cook:

1. We cut the lard into pieces, put it on a dry pan, and fry over medium heat until all the fat is trampled, we leave the snouts. If the fat is unsalted, we add up.
2. We clean the potatoes, cut it with a small strip, and throw it into fat, fry over medium heat under the lid, stirring periodically when the potatoes are almost ready - salt.
3. We break the eggs into the bowl, pour milk, salt, and stir, at the end we add finely chopped greens.
4. Pour the mixture of eggs into the potatoes, screw the fire to weak burning, and fry under the lid for about 7-10 minutes, or until, opening the lid, you will see that the mixture thickened. Serve the dish hot.

Omlet with avocado

Avocado is not only tasty, but also healthy, but we must not forget that it contains the most calories from all fruits.

Omlet with avocado

On an omelet of 2 servings:

• 4 chicken eggs
• 100 ml of sour cream
• 100 g of cheese grated
• 1 avocado
• 1 small onion
• 50 g of butter
• Salt and black pepper to your taste

We begin to cook:

1. We cut the avocado with cubes, salt, pepper, and fry in butter.
2. Beat the eggs, adding salt and black pepper, fry 2 omelettes in butter.
3. We lay out the fried avocado cubes on the omelet, twist it in a roll, sprinkle with grated cheese, pour the sauce and immediately serve to the table.
4. Sour cream sauce. We cut the onion, and fry in butter, pour sour cream, salt, pepper, and warm to a boil.

Omlet with eggplant and tomatoes

Omelet with the addition of eggplant and tomato

Such an omelet can be prepared in the summer.

On an omelet of 2 servings:

• 4 chicken eggs
• 1 average eggplant and tomato
• 100 ml of milk
• 2-3 tbsp. tablespoons of vegetable oil
• Several branches of parsley, dill
• 2 garlic teeth
• Salt and pepper tastes

We begin to cook:

1. We cut the eggplant in circles, if we cut in half, salt and leave it for half an hour, drain the liquid, and fry the mugs in vegetable oil on both sides.
2. On top of the eggplant, lay out the circles of tomatoes, leave this way over low heat for a few minutes.
3. We break the eggs into a deep bowl, pour milk, salt, pepper, add chopped garlic.
4. Pour the mixture into the vegetables, cover with a lid, fasten the fire to weak burning, and fry until the mixture thickens, 7-10 minutes.
5. Serve hot, sprinkling with herbs.

Omlet with Bulgarian pepper

Omlet with Bulgarian pepper

It is also a summer omelet.

For 2 portions of the omelet, you need:

• 4 eggs
• 2 Bulgarian peppers
• 1 melted cheese
• 2-3 branches of parsley
• 2 tbsp. tablespoons of butter
• Salt and pepper to taste

We begin to cook:

1. We free green and red bell peppers from the seeds, cut into small cubes, and simmer in butter under the lid for 10 minutes.
2. We break the eggs in a bowl, salt, pepper, beat with a whisk, add the chopped greens, cut into small cubes, the flooded cheese, mix.
3. Pour the mixture on extinguished pepper, fry under the lid over low heat until it thickens, and then turn over to the other side, and still fry for several minutes.
4. We serve the dish hot.

Omlet with green peas

Omlet with green peas, can be canned

Such an omelet can be prepared in winter.

For an omelet, 2-3 servings will be needed:

• 6 eggs
• 150 ml of milk
• 300 g of canned green peas
• 1-2 tbsp. tablespoons of vegetable oil
• Salt and pepper to taste

We begin to cook:

1. We drain the water from canned peas, and fry the peas for 1-2 minutes in vegetable oil.
2. Mix the eggs with milk, salt, ground pepper, and pour into the pan to the peas, cover with a lid, and fry over low heat for 7-10 minutes, until cooked. Serve the omelet hot.

Omelet with greens and tomatoes

Omlet with tomatoes and herbs

This is a very simple dish, even an inexperienced mistress can cook it.

For 2 portions of the omelet, you need:

• 4 eggs
• 2 Average tomatoes
• A small bunch of dill
• 100 ml of milk
• Salt to taste
• 1-2 tbsp. tablespoons of vegetable oil

We begin to cook:

1. We lower the tomatoes for several minutes into boiling water, take them out, let it cool a little, and easily remove the skin.
2. Cut the peeled tomatoes into small pieces.
3. In a pan, heat the vegetable oil, and lower the pieces of tomatoes, simmer for 2-3 minutes under the lid.
4. Stir the eggs with milk, salt, pour into tomatoes, and fry for about 7 minutes over low heat.
5. We spread a hot dish on a plate, sprinkle with finely chopped herbs, put the circles of fresh tomato.

Omlet with sorrel

Omlet with sorrel

In the spring, when the first greens appear, and the body is no longer enough vitamins, you can prepare an omelet with sorrel.

For 2 portions of the omelet, you need:

• 4 eggs
• 3 tbsp. tablespoons of milk
• A small bunch of sorrel
• Salt and pepper to taste
• 1 tbsp. spoon of vegetable oil
• Several twigs of dill greens

We begin to cook:

1. Rinse sorrel, let the water drain and dry, finely chop it, and pour into the pan heated with oil.
2. Immediately pour the prepared mixture of eggs, milk, salt and pepper ground, cover with a lid, and fry over low heat for 10 minutes.
3. Serve immediately to the table, sprinkling with finely chopped dill.

Omelet with a beans of a patch

Omelet with patch beans and cherry tomatoes

For 2-3 portions of the omelet you need:

• 4 eggs
• 200 g of pitch beans
• 8-10 cherry tomatoes
• 100 ml of milk
• 100 g of solid cheese
• A bunch of green onions
• 2 Garlic tooths
• 1-2 tbsp. tablespoons of vegetable oil
• Salt and pepper to taste

We begin to cook:

1. We throw the frozen chicken beans into boiling salted water for 1-2 minutes and thrown back into a colander.
2. In a pan with vegetable oil, lay out cherry tomatoes cut in half, finely chopped, chopped garlic, and fry all 2 minutes.
3. Add the boiled chipping beans, mix, and together fry 2 minutes.
4. Mix the eggs with milk, salt, ground black pepper, grated hard cheese.
5. Pour the mixture onto the vegetables, cover with a lid, and simmer for low heat for 10 minutes.
6. Serve the omelet hot with fresh herbs.

Omelet with Brussels cabbage

Omelet with Brussels cabbage

For 2 portions of the omelet, you need:

• 4 eggs
• 1 average red onion
• 100 ml of milk, you can cream
• 10 Kochanchiki Brussels cabbage
• 1 small chili pepper
• 2-3 tbsp. tablespoons of vegetable oil
• Greens of parsley, cilantro, celery - several fresh twigs or dried greens
• Salt and pepper to taste

We begin to cook:

1. We cut the onion in half rings, chop the chili pepper and fry in a pan with vegetable oil for 3 minutes.
2. We cut the washed and dried heads of cabbage in half in half, and add in a pan, fry for another 5-6 minutes, pour the greens, and remove from the heat.
3. Mix the eggs with milk, salt, pepper, beat in a homogeneous mass, pour vegetables, put in the oven, heated to 200 ° C, and bake for 15 minutes.
4. We get it out of the oven and immediately serve to the table.

Now we have learned to prepare a variety of omelets.

Video: Well, very tasty - lush omelet!