Omelette with green onions in a frying pan. Eggs with green onions. How to cook? Basic principles

The most delicious breakfast is an egg omelet, because it is surprisingly very easy and simple to prepare! Juicy, tasty and fluffy - these are its main qualities, for which not only adults, but also children love this dish. And if you can experiment with the first two, then the last third quality does not always turn out the way we would have planned it for ourselves - the omelette falls off and does not hold its shape after removing the lid.

To learn how to cook an omelette correctly, cook it along with our website, adding a little green onion to this egg dish for beauty and usefulness.

Ingredients

3 chicken eggs
1 bunch of green onions
20 g butter
100 ml milk
salt to taste

Preparation

1. First of all, you need to understand the first rule of preparing a fluffy omelet - for each chicken egg you need exactly 50 ml of milk. If you add something else to the omelet, then add less milk, for example 100 ml, etc. If possible, try to buy homemade chicken eggs - they have a brighter yolk. Break the eggs into a deep container and add salt.

2. Beat with a whisk until foamy, about 1 minute, and pour in the milk. The assumption that the longer an omelette is whipped, the fluffier it turns out is wrong! Your omelet will become airy with a minimum of stirring, the main thing is to mix the milk and eggs evenly - no more, no less!

3. Chop the washed green onions and add them directly to the container with the egg mixture. Stir lightly.

4. Melt a piece of butter in a frying pan and pour the egg mixture into it. Cook omelettes only with butter - try this at least once and you will forever exclude vegetable oil from the ingredients for this dish!

5. Immediately reduce the heat and cover the pan with a lid. Simmer for about 4-5 minutes until the entire surface of the omelette is compacted. Turn off the heat, remove the pan from the stove, but do not open the lid for about 2-3 minutes until the omelette is completely cooked!

A tender omelette is good on its own, but with the addition of onions the dish becomes more aromatic and tastier. Moreover, you can take any type of vegetable: onion, salad, green, chives, leeks, spring onions and others. If you follow the recipe, it is impossible to spoil an omelet with onions.

Omelette with onions - simple and delicious.

Ingredients

Cilantro 3 branches Vegetable oil 50 milliliters Onion 4 heads Milk 150 milliliters Chicken eggs 6 piece(s)

Number of servings: 4
Preparation time: 25 minutes
Cooking time: 6 minutes

Omelet recipe with onions

Fried onions will not only add new flavor notes to the dish, but will also give it a seductive aroma.

Cooking method:

Cut the peeled onions into thin half rings.
Salt the eggs, season with spices and beat until foamy.
Add milk and beat until smooth.
Fry the onion in vegetable oil until golden brown. Don't forget to salt and pepper it too.
Pour the milk-egg mixture over the fried onions. Simmer on low heat under the lid for 6 minutes.

The finished omelette is served with sour cream and sprinkled with finely chopped cilantro.

If you like thin, crispy omelettes, cook a double-sided version in a frying pan. It will require:

eggs – 3 pcs.;
milk – 150 ml;
onions – 2 heads;
grated cheese – 100 g;
vegetable oil – 30 ml;
salt and spices to taste.

How to cook:

Chop the peeled onions.
Pour oil into a hot frying pan and fry the onion until golden brown.
Whisk the eggs with the milk and remaining butter. Don't forget to add salt and spices.
Pour the milk-egg mixture into the pan. When the bottom layer has set, move the edge of the pancake so that the liquid drips into the bottom of the pan.
Check: if the omelette moves freely in the pan, it can be turned over.
Turn the “pancake” over and sprinkle with cheese. Cook for another 2 minutes.

This omelet is served folded in half. You can drop a little mayonnaise or other sauce into the middle.

Oven omelet recipe with green onions

In the oven, this dish turns out lush and appetizingly spongy when cut. And green onions give it a cheerful speck and a spring aroma. You will need:

eggs – 8 pcs.;
milk – 300 ml;
green onions – 1 bunch;
vegetable oil – 15 ml;
salt and spices to taste.

How to create a “spring” omelette:

Beat the salted and spiced eggs until stiff foam.
Add milk and bring the mixture until smooth.
Add chopped green onions to the egg-milk mixture.
Pour it into a greased form and place in an oven preheated to 200 degrees for 15 minutes.

Turn off the stove, but do not remove the omelet right away - let it sit for another 5 minutes. There it will settle slightly, but not as much as if you take the dish out immediately from the heat.

You can additionally add pieces of sausage, fried champignons, olives and slices of bell pepper to onion omelettes.

Omelette with onions turns out spicy and very tender. There is no pungent smell or taste of onions. This dish will become especially relevant in autumn and winter, when vitamin C is especially needed.

Omelette with onions - basic cooking principles

To prepare an omelet, you can use onions, greens, lettuce or leeks. You don’t have to feel sorry for it, this is the case when you can’t have too many onions. The more onions you add, the tastier the omelette will be.

First of all, the onion is peeled, washed and chopped into thin feathers or half rings. Then it is fried until golden brown in heated vegetable oil. Green onions are not fried, but placed in a frying pan and simmered for a couple of minutes until they become soft.

While the onions are cooking, prepare the omelette mixture. To do this, combine milk and eggs in a deep container. Season everything with spices and salt. Shake until a homogeneous mixture is obtained.

The fried onions are poured into the resulting mixture and cooked for about ten minutes.

The omelet can be varied by adding vegetables, sausage, cheese, etc.

Omelette is prepared not only in a frying pan, but also in the oven or slow cooker.

Recipe 1. Omelet with onions

Ingredients

chicken eggs - six pcs.;

olive oil – 50 ml;

milk – 150 ml;

three sprigs of cilantro;

four onions;

pepper mixture;

sea salt.

Cooking method

1. Peel the onions, wash them and chop them into thin feathers or half rings.

2. Beat the cooled eggs with a whisk until light foam appears. Season the egg mixture with salt and pepper mixture, pour in the milk and whisk again until smooth.

3. Heat olive oil in a frying pan. Place the onion in it and fry, stirring regularly, until golden brown. Salt the onion and season with spices. Make sure it doesn't burn, otherwise the dish will be ruined.

4. Stir the omelette mixture again and carefully pour it over the fried onions. Cover and cook for another four minutes.

5. Remove the lid, sprinkle the omelette with finely chopped cilantro and turn off the heat. Transfer to a plate, cut into segments and serve with ketchup or sour cream.

Recipe 2. Omelet with onions and sausages

Ingredients

chicken eggs - five pieces;

150 g sausages;

freshly ground pepper;

five fresh tomatoes;

sea salt;

onion head;

vegetable oil;

flour – 30 g.

Cooking method

1. Peel the onion, wash and chop into small pieces.

2. Free the sausages from the film and cut into circles.

3. Heat a frying pan with oil. Place the onion in it and fry until transparent. Add the sausages and cook for another five minutes.

4. Wash the tomatoes, wipe them and cut them into small cubes.

5. In a deep container, combine milk with eggs and flour. Whisk everything together until smooth. Season with salt and spices. Stir. Transfer the resulting mass into a heat-resistant form, top with tomatoes and fried onions with sausages.

6. Bake the omelette at 200 C for 25 minutes. Then cool the omelette slightly, cut it into portions and serve with pita bread or fresh loaf.

Recipe 3. Double-sided omelet with onions

Ingredients

30 ml olive oil;

chicken eggs - three pcs.;

pepper mixture;

two onions;

salt;

150 ml milk;

cheese – 100 g.

Cooking method

1. Peel and finely chop the onion.

2. Pour olive oil into a hot frying pan, add chopped onion and fry until lightly browned.

3. Beat eggs with olive oil and milk with a fork. Add salt and stir.

4. Carefully pour the mixture over the fried onions, adding a little more oil before doing so.

5. When the omelette is slightly set, push the edge away with a spatula and wait until the liquid layer fills the void. Lift the pan by the handle and move it from side to side. The omelette should move freely along the bottom. After a couple of minutes, turn the omelette over, sprinkle with grated cheese, pepper and cook for another couple of minutes.

Recipe 4. Omelet with onions and mushrooms

Ingredients

eggs - four pcs.;

cream – 50 ml;

cheese – 50 g;

ground black pepper;

two onions;

dry aromatic herbs;

several sprigs of parsley;

baking soda;

ten champignons;

a piece of butter.

Cooking method

1. Wash the peeled onions under the tap and chop them into thin feathers or half rings.

2. Melt a piece of butter in a frying pan and fry the onion in it until soft.

3. Gently beat the eggs into a bowl, add cream, chopped parsley and finely grated cheese. Salt, pepper and put baking soda on the tip of a knife to make the omelette fluffy. Shake with a fork until smooth.

4. Clean the champignons, wipe with a damp cloth and cut into thin slices. Add the mushrooms to the onions and fry, stirring regularly until all the liquid has evaporated.

5. Level the onions and mushrooms along the bottom of the pan and pour in the omelette mixture. Reduce the heat to slightly above medium. Fry until done. We do not cover the pan with a lid.

Recipe 5. Omelet with leeks and olives

Ingredients

50 ml butter;

eggs - four pcs.;

leek stalk;

several pieces of olives;

Cooking method

1. Rinse the leeks, chop them into rings and fry in butter until transparent.

2. Drive the eggs into a deep container and beat them with a whisk. Salt and add finely chopped herbs. Mix.

3. Pour the resulting mixture over the fried onions and cook the omelette for about five minutes.

4. Cut the cheese into slices. Grind the olives into thin rings. Spread the cheese and olives over the entire surface of the omelette. Place in the oven for ten minutes.

5. Take out the finished omelette, cut it into slices and serve with ketchup or sauce.

Recipe 6. Omelet with onions and soy sauce

Ingredients

two onions;

five eggs;

100 ml soy sauce.

Cooking method

1. Peel the onion, rinse it, cut it into four parts and chop it into thin slices.

2. Place the onion in a heated frying pan with vegetable oil and fry until golden brown.

3. Pour soy sauce into the fried onions and simmer, stirring, over low heat until some of the liquid has evaporated. Transfer the prepared onion to a plate.

4. Break the eggs into a hot frying pan and fry over high heat, stirring constantly with a spatula. You should get a kind of egg crumble.

5. Add onions fried in soy sauce to the eggs and mix. Serve with pickles or vegetable salad.

Recipe 7. Omelette with onions, carrots and bell peppers

Ingredients

onion head;

50 ml milk;

carrot;

bell pepper pod;

three eggs;

spices.

Cooking method

1. Chop the peeled onion into thin quarter rings and fry in olive oil until transparent.

2. Peel the carrots and chop them into large chips. Add to the onion and cook for about five minutes, stirring regularly.

3. We remove the bell pepper from the stalk and seeds. Cut into thin strips, add to the rest of the vegetables and fry everything together for a couple more minutes.

4. Beat eggs with milk and spices. Pour the mixture over the vegetables and sprinkle with fresh chopped herbs.

Recipe 8. Omelette with green onions and cheese

Ingredients

green onions – 50 g;

sea salt;

eggs - three pcs.;

two tablespoons of milk;

vegetable oil – 30 ml;

white bread - a slice.

Cooking method

1. Soak white bread in milk until mushy. Add eggs to the mixture and beat with a fork.

2. Rinse the onion and dry it on a paper towel. We crumble into rings. Three cheeses on a medium grater. Add cheese and green onions to the egg mixture and stir.

3. Transfer the omelette mixture into a heat-resistant form and place in the oven. Bake at 180 C until done.

Recipe 9. Omelet with onions and chicken

Ingredients

chicken breast;

allspice;

four chicken eggs;

Bay leaf;

onion head;

three tablespoons of milk;

ground black pepper;

40 g butter.

Cooking method

1. Rinse the chicken breast under the tap and dry it with paper towels. If there is skin and bones, remove them. Place the chicken breast in a saucepan with water and put on fire. When the contents begin to boil, remove the foam and add allspice and bay leaf. Salt and cook for 25 minutes. Remove the finished chicken breast from the broth, cool and tear it into fibers with your hands.

2. Peel the onion, wash it and chop it into thin half rings.

3. Break the eggs into a deep plate, pour in the milk, salt, season with spices and whisk until light foam appears.

4. Melt butter in a frying pan. Place the onion in it and sauté over low heat until transparent. Add the chicken and cook for just another minute. Salt and season with pepper. Place the fried onions and chicken into the egg mixture and stir.

5. Wipe the pan with a paper towel and put it back on the fire. Place a piece of butter and wait for it to melt. Then put the omelette mixture into it. As soon as the omelette sets, carefully turn it over and continue cooking on the other side.

Pour the beaten eggs into the onions when they are just slightly browned so as not to overcook them.

You can cook an omelet in butter, olive or any other vegetable oil.

If you beat the whites into a fluffy foam and add them at the very end, the omelette is guaranteed to be fluffy.

Add a little sour cream or mayonnaise to the omelette mixture to give the finished omelette a soft, creamy taste.

Step-by-step recipes for preparing an omelet with onions, green onions, sausages and chicken

2018-02-25 Rida Khasanova

Grade
recipe

4531

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

3 gr.

157 kcal.

Option 1: Classic recipe for omelette with onions

Omelette with onions is a simple and quick dish. These qualities are the secret to the popularity of egg dishes. France is considered the birthplace of the omelet, but almost every country has its own preferences and traditions for preparing this snack dish. It is fried in a frying pan, steamed or baked in the oven.

And as additional ingredients for eggs, vegetables, milk, a wide variety of spices and herbs, cheese, mushrooms or meat are used. With just one recipe and knowledge of how to diversify it, you can cook more and more new omelettes every day!

Ingredients:

five chicken eggs (large C0 or C1);
a couple of spoons of milk;
large onion (about 100 g);
a spoon of sunflower oil;
salt and pepper to taste.

Step-by-step recipe for omelette with onions

To prepare an omelet, rinse the eggs in warm water, then lightly dry them with a towel. Divide everything into one container - any plastic bowl.

Beat the eggs with a whisk until smooth and add milk, salt and ground pepper of your choice. Use classic black pepper, light white pepper, or even sweet paprika. Whisk the mixture to combine the ingredients.

Peel and rinse the onion head. Then cut it finely with a knife and put it in a frying pan. Pour in oil and stir. Fry over moderate heat until the pieces are lightly browned.

Distribute the onion evenly throughout the pan and pour the egg-milk mixture into it. Close the lid and reduce the heat slightly.

In a quarter of an hour the omelette will be completely ready to eat. Not only onions alone are used as overcooking for the egg mixture, but also together with other vegetables. For example, grated carrots and finely chopped sweet bell peppers are suitable. And replace regular onions with sweetish shallots, leeks or salad red onions according to your taste.

Option 2: Quick recipe for omelette with onions

In the morning, everyone is in a hurry to quickly have breakfast and run to work, school or other errands. How to make breakfast quick and at the same time tasty and healthy? The green onion omelet recipe will definitely come in handy, because the first meal in the morning is very important. A full breakfast gives you strength and energizes you for half the working day.

Ingredients:

five or six chicken eggs;
a bunch of green onions;
a couple of tablespoons of milk of any fat content;
50 g hard cheese;
salt and spices to taste;
spoon of sunflower oil.

How to quickly cook an omelet with onions

Rinse the green onions in a bowl of cold water. Then dry the bunch and cut into small circles. Add eggs, milk, salt and spices. Mix everything and even beat a little so that the mass is homogeneous. You can use a mixer or blender for a couple of seconds - turn on only the first speed.

Heat the oil in a frying pan and pour the egg mixture into it. Grate the entire piece of cheese on top - distribute it evenly over the entire surface of the omelette. Fry over moderate heat. To make the process go faster, cover the pan with a lid.

Cut the finished omelette into pieces and serve hot for your morning family meal.

Chopped or fresh herbs of mint, lemon balm, dill, parsley, fennel, young garlic or its cloves are best suited for egg omelet. Such spicy or slightly spicy additions will make the traditional omelette more original in taste and more interesting in appearance.

Option 3: Whipped omelette with onions in the oven

The secret to the airiness of an omelet is the quick combination of yolks and whites whipped into a thick foam. And the finished dish is served in the form of a regular sliced omelet or a rolled roll with filling.

Ingredients:

150 g Mozzarella cheese;
100 g sausage;
six eggs;
a bunch of green onions;
a couple of pinches of spice;
a pinch of salt;
six cherry tomatoes;
a couple of tablespoons of vegetable oil.

How to cook

You should immediately turn on the oven to a temperature of about 180-200˚C. To start cooking, cut the cheese into pieces or slices. Instead of expensive Mozzarella, you can use any soft curd cheese, just not sweet. You don't need to cut it, just spread it on the omelette.

Finely chop or grate the sausage. Take it according to your taste - boiled, smoked or dry-cured.

Prepare the vegetables. Rinse the tomatoes and place them on a towel to dry. Then cut into halves. Rinse the onion thoroughly in a container of water and chop it into smaller pieces.

Separate the whites from the yolks into different bowls. Add chopped green onions, sausage and spices to the yolks. Stir.

Add salt to the whites and beat into a thick, dense foam using a mixer or a whisk in a blender. Start with speed one and work your way up to speed four as foam forms. Add the white foam to the yolks and gently stir the mixture from bottom to top.

Grease a wide, low-sided baking sheet with oil. Pour the egg mixture over it in an even layer. Place the tomato halves on top. Place in the oven for a quarter of an hour. If the oven has not yet reached the desired temperature, it may take a little longer.

Place pieces of Mozzarella on the hot omelette or spread with a spatula of curd cheese. Cut into squares and serve in a heap on a plate. Or, while the eggs are still hot, roll the layer into a roll and let cool slightly. Cut the roll into thin slices and place on a plate.

A sliced omelet is served as a hot breakfast, but an egg roll can also be used as a cold appetizer. You get two dishes from one recipe!

Option 4: Double-layer omelette with onions and sausages

A two-layer omelette cooked in the oven looks more like an airy pie at first glance. And for good reason. When baked, the top layer of whipped whites turns into an appetizing fluffy egg cap.

Ingredients:

a couple of milk or cream sausages;
six eggs;
one bell pepper;
onion head;
a couple of tablespoons of canned green peas;
a couple of spoons of cream;
spoon of vegetable oil;
salt to taste.

Step by step recipe

You can pre-boil the sausages if you wish, but this is not necessary. They will bake perfectly in the oven. Peel each shell and cut into small cubes or thin strips.

Peel and rinse vegetables. Cut both the onion and bell pepper into strips or cubes. Saute them a little in a frying pan with oil until the pieces become soft and slightly crispy.

Separate the whites from the egg yolks. Add vegetables, sausages, cream and peas to the yolks. Mix the mixture thoroughly. Place on a baking sheet in an even layer. For baking, it is good to use food foil or baking paper. But, if the baking sheet has a non-stick coating, the omelette will definitely come out well on it. Place in the oven for 5-7 minutes.

Separately, beat the egg whites and salt into a stiff foam. Take out the baking sheet. Place the egg whites in an even layer on top of the remaining ingredients. Place back into the oven for 15-20 minutes. The recommended temperature is 200˚С.

Use the recipe for cooking in a frying pan. Just use a wide one so that the omelette layers are not too high. You should not cover the pan with a lid when frying, and keep the heat to a minimum.

Option 5: Omelet with onions and chicken

Omelet with onions and chicken is a hearty but light breakfast dish. And mushrooms provide it with piquancy and an interesting taste.

Ingredients:

200 g chicken breast fillet (fresh or smoked);
turnip onion;
200 g fresh champignons;
a couple of tablespoons of vegetable oil;
salt to taste;
five eggs;
a couple of spoons of sour cream;
half a spoonful of wheat flour;
a pinch of ground pepper.

How to cook

Prepare ingredients for the recipe. Peel and rinse the onions. Then cut it into smaller cubes or strips. Rinse the mushrooms and peel if necessary. Cut the champignons into thin slices. Wash raw chicken breast fillet and cut into pieces. If you use smoked chicken pulp, you should not fry it additionally. Fry raw meat until golden brown.

Pour a little oil into the frying pan and heat well. Add the onions and mushrooms and fry until the slices are golden brown.

Mix vegetables with mushrooms and chicken pieces. Add some salt. Place in a greased baking sheet or baking dish.

Break the eggs into a bowl. Add sour cream, flour, pepper and a little salt. Beat thoroughly with a hand whisk to obtain a homogeneous egg mass. Pour it over the vegetables. Try to do this evenly.

Place the baking sheet with the semi-finished omelette in the oven at 180˚C for half an hour.

Thanks to sour cream, the omelette has a pleasant creamy taste. But you can replace it with milk, cream or even water. Bon appetit.

Omelet with green onions. A simple and popular recipe. My grandmother cooked an omelet with green onions for breakfast before school; I loved such breakfasts much more than porridge. I cook omelettes like grandma - with a lot of butter. When I was a child, no one considered high calorie content to be a disadvantage of a dish. There was even a term that I haven’t heard applied to food for a long time - “nutritious”. Now the word “nutritious” is used mainly in cosmetology in the context of face or hair masks... And food should be healthy. So, this omelet is not very healthy, but nothing can be done, because I want exactly the same as when I was a child.

Compound:

Eggs - 3 pieces
Green onions - a small bunch
Salt - 1/3 teaspoon
Butter - 30 grams

How to cook an omelet with green onions in butter

The omelette with green onions is first fried in butter in a frying pan. And then, if desired, it is rolled into rolls, which can also be eaten cold as a snack. Finely chop the onion. Beat eggs with salt.

Beat eggs with a whisk or fork

Melt a good piece of butter over low heat.

Mix beaten eggs with green onions and pour in melted butter.

Mix eggs with green onions and butter

Stir and pour into the pan.

Pour into the pan and cook covered

Cover with a lid and cook over low heat for 6-7 minutes.

Omelet with green onions

Once the omelette with green onions is formed, flip it over to the other side like a pancake. If it is difficult, then cut and turn over in parts.

Omelet with green onions in butter

I roll up the finished omelette with green onions right in the pan.

Omelet with green onions

For beauty and deliciousness, fry the omelette roll with green onions on both sides.

Cut the roll into small pieces.

Omelet with green onions

Omelet rolls with green onions fried in butter are very tasty not only when served hot. I add them to some salads, take them cold to work, and make sandwiches with them and cheese. This is a great lunchtime snack with a cup of coffee.

Omelet with green onions

Bon appetit!