2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Omelet is a dish from the group of alaminuts, loved around the world. Its name was given by the French. There is hardly another dish that is prepared so quickly and easily. The recipe is known by all - it is prepared from well-beaten eggs, preferably homemade, water or milk and a little flour for density.
Beat egg yolks and egg whites, then mix in a bowl. The omelette can be prepared with stuffing or in kind. The filling is added to the egg mixture, but it can also be spread on half of the omelet and covered with the other half. Omelet can also be cooked in a pan or in the oven. Serve while hot.
Today, each country has its own culinary culture, which is unique, and therefore there is a great variety of ways and recipes for making omelets.
In Italy, the omelette is called frittata. It may contain yellow cheese, cheese, mushrooms, tomatoes and more. If tomatoes are added to the omelet, they are cut, cleaned of seeds and drained of liquid.
Then add to the beaten eggs. Cook over low heat, eggs thicken. Transfer to the oven to bake. If it is a small omelet, bake for 30 minutes, and a large omelet can be baked for 1 hour.
When the frittata is prepared, it is always baked in the oven.
Another type of omelet is the French one. Pour beaten eggs into the pan and season. Then pour the filling and fold in half. According to the French, the pan plays an important role in the preparation of the omelet. It is best if the pan is made of cast iron and does not stick.
For 1 omelet according to a French recipe you need 3-4 eggs, 1 tbsp. oil and a pan with a non-stick coating.
First, beat the eggs lightly with a fork - you should not get too much foam. Heat the oil in the pan, pour the beaten eggs. Stir lightly with a fork and allow to set.
Use a spatula to look from the edges of the omelette to see if it is ready and for the liquid part in the middle to go to the end. Pour the filling on top and fold in half in half. Serve on a plate, topped with parmesan or other suitable cheese.
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