Omelet with vegetables recipes with photos. How to cook an omelette with vegetables in a frying pan, in the oven and in a slow cooker How to cook an omelette with vegetables in a frying pan

The word "omelet" is of French origin. In the Fifth Republic, this dish is one of the national ones, and every cook begins his training in the art of cooking with an omelet.

The classic French omelette does not allow any inclusions. These are bird eggs stirred, but not beaten, fried on both sides in a frying pan with butter.

Variations of vegetable omelettes

In our country, an omelet is usually called all dishes, the main ingredient of which, holding all the components together, is eggs. Various fillings added to this dish change its taste beyond recognition, but we still call it an omelet.

In Russia, an omelette-like dish was called drochena - an omelette with cereal, flour or potatoes. It could also be sweet - with sugar and berries.

In Spain, an omelette with vegetables is called a tortilla. The main ingredient in tortillas is herbed potatoes.

In Italy they love frittata - an omelette with vegetables and cheese. Smoked meat and sausage are often added to it.

In Iran, omelette is not made with milk, but they put a lot of fragrant herbs in it and call it by the funny word “kyukyu”.

With broccoli

A head of broccoli should be disassembled into inflorescences and selected 7-8 pieces of the same size, weighing 30-40 g.
Boil water and add salt to taste. Boil the broccoli for five minutes. Drain the water and place the inflorescences on a napkin to remove excess water.
Break three eggs into a bowl, add half a glass of milk, salt, ground pepper and nutmeg.
Using a fork, but not a blender, mix the eggs so that you get a marble “cocktail”.
Melt 70 g butter in a frying pan. Place broccoli florets in it and fry on all sides. You can lightly sprinkle with breadcrumbs. Pour the omelette mixture over the cabbage, cover and place in a hot oven for 10 minutes.

An omelette with vegetables in the oven turns out to be especially tasty, as it remains soft and is well saturated with aromas. The same principle is used to prepare an omelette with cauliflower.

With zucchini and onions

For an omelet with vegetables you need strong, juicy fruits. We suggest taking young zucchini with thin skin and immature seeds:

Wash one zucchini weighing 300-400 g and cut into transparent ribbons using a vegetable peeler.
Cut the onion into thin half rings.
Melt 60 g of butter in a frying pan and fry the onion in it. When it browns a little, add the zucchini. Sauté over high heat for another 7 minutes, stirring all the time.
Remove the pan from the heat or reduce it to low.
Break two eggs into a bowl, pour in a quarter glass of milk, add salt, pepper and nutmeg. Whisk thoroughly.
Pour the omelette mixture into the vegetables and cover with a lid. Simmer over medium heat for about 15 minutes.

With frozen mixed vegetables

There are a lot of recipes for omelettes with vegetables. Even a mixture of chopped frozen vegetables is suitable for it. It needs to be thawed at room temperature, and then used in the dish:

Fry onions in a frying pan, put vegetables in it and simmer for 12-15 minutes.
Mix 6 eggs in a bowl, add half a glass of milk, salt, pepper and nutmeg.
To get a fluffy omelette with vegetables, egg whites and yolks need to be separated and the milk warmed to room temperature. The secret to raising the omelette mixture is to ensure that all the ingredients are at the same temperature and not too cold. The whites need to be whipped into a good foam, carefully combined with the yolks and milk.
Pour over the vegetables and close the lid tightly. Place in the oven for half an hour.
After this, remove the lid for a couple of minutes and allow the excess liquid to evaporate and the omelette to crust over.

With tomatoes and cheese

Here is another recipe for an omelette with vegetables:

Fresh fleshy tomatoes should be cut into slices and placed in a hot frying pan with oil, add basil leaves. Tomatoes go amazingly well with this plant, so we recommend adding fresh or dried basil to all omelettes with tomatoes.
Next, you need to take three or four eggs and break them into two bowls - the yolks in one, the whites in the other. Beat both.
Mix the yolks with grated cheese and pour into the tomatoes. Stir.
Carefully and quickly fold the egg whites into the omelette.
Place in a hot oven for 5-7 minutes.

This vegetable omelette is fluffy and has an interesting consistency.

With potatoes

Omelet with potatoes is reminiscent of Russian masturbation and Spanish tortilla. It requires:

onion;
boiled potatoes;
eggs;
milk;
salt;
pepper;
nutmeg;
rosemary.

Let's get started:

Onion rings should be sautéed in vegetable oil until soft and golden brown. Then it should be taken out, and in its place put potatoes cut into slices - 150 grams.
It should have a crispy crust. If you dust it with flour, the crust will form faster and the potatoes will turn out especially tasty.
Cover the potatoes with the fried onions and stir gently, being careful not to turn them into mush.
Pour in four eggs, add a tablespoon of sour cream, sprinkle with spices and make a few careful circular movements so that the eggs lose their integrity and mix a little with the rest of the ingredients.
Place the pan in the oven and increase the heat to high.

In 5-7 minutes, a delicious omelette with vegetables will be ready to eat.

With sausage and vegetables

This version of the omelette is close to the Italian frittata. In the Apennines they really love omelettes with vegetables and sausage:

Boiled sausage interspersed with fat should be cut into circles no more than 7 mm thick.
They should be fried on both sides and cut into cubes.
Mix 4 eggs with milk (a quarter cup) and chopped basil.
Cut the tomatoes into small pieces and place in a frying pan with melted butter.
Send the sausage there too.
Pour the omelette mixture into the center of the pan.
Quickly stir all ingredients.
Place the omelette with vegetables in the oven, heated to maximum.

In about ten minutes it will be ready, and you can start eating.

With greens

To prepare this version of the omelet, you need to stock up on several types of fragrant salad greens. Parsley, dill, cilantro, spinach, arugula, basil, celery, leeks and salad mustard perform ideally in an omelette.

Take a little of each type of green and chop as finely as possible. In a bowl, whisk the eggs with the heavy cream and a little salt. Put all the greens there and stir. Melt the butter in a frying pan and pour the omelette mixture into it. Cover with a lid and place in the oven. At maximum temperature, the eggs will curdle within 10-12 minutes.

This spring omelette is a storehouse of useful microelements and vitamins.

With eggplant and bacon

For the omelet you need:

one young eggplant without bitterness;
small cherry tomatoes;
bacon or ham;
garlic;
basil;
eggs;
cream.

Now let's get started:

Cut the eggplant into small cubes and place in a frying pan with vegetable oil.
Squeeze one clove of garlic, add halved tomatoes and chopped basil.
Cover with a lid and reduce heat.
In another frying pan, fry the bacon slices until the fat layer is transparent.
Mix eggs with cream in a bowl.
Place vegetables on bacon, pour eggs. Stir until the egg mixture penetrates through all layers.
Cover with a lid and leave on the stove over medium heat for a quarter of an hour. There is no need to salt and pepper the omelette - the spices present in bacon are usually quite sufficient.

With seaweed

This unusual omelette takes no longer to prepare than any other, since it uses canned vegetables - seaweed and corn, sun-dried tomatoes and fresh lightly salted feta cheese. It will be most delicious if you bake this omelette with vegetables in a frying pan. The recipe for its preparation is as follows:

Eggs (4 pieces) need to be mixed with milk or cream (90 g) and add a pinch of nutmeg.
Place seaweed and corn in a frying pan. Add butter and mix all ingredients.
Crumble cheese and tomatoes on top.
Pour the egg omelette mixture over them.
Bake no longer than any other omelet.

Instead of canned corn, you can use fresh corn. In this case, you will have to boil it in water without salt, cut off the grains and only then use them in a dish.

Omelet in the microwave

To prepare an omelet you need to take:

two sausages;
oven-dried rosy cubes of white or black bread;
green onions;
dill;
eggs;
milk.

The preparation looks like this:

Peel the sausages from the film and bake in the microwave for one and a half minutes.
Place crackers and diced sausages in a glass bowl.
Chop dill and green onions.
Break the eggs into a separate bowl and lightly whisk them with the milk. Stir in chopped herbs.
Pour the omelette mixture over the sausages and breadcrumbs and place in the oven for two and a half minutes at maximum power.

Omelet in pita bread

This dish is more reminiscent of a Mexican burrito than an omelette itself, but it is no coincidence that we included it in our list of recipes for omelettes with vegetables. Place a large thin flatbread in a small-diameter frying pan. A fairly thick mixture of eggs and vegetables is poured onto it, covered with the free edges of the flatbread and fried on both sides.

To prepare the dish you need very thin pita bread and a frying pan with a bottom diameter of about 15 cm.

Enough for the filling:

one egg;
a tablespoon of heavy cream;
various fresh herbs;
mozzarella cheese;
grated nutmeg;
a little potato starch.

It looks like this:

Pour a little oil into the bottom of the pan.
Lavash is placed on it so that its edges protrude beyond the boundaries of the dish.
Break an egg into a bowl and mix with cream, nutmeg and starch.
Cheese and herbs are crumbled into this mixture. Then all this is moved into pita bread and carefully wrapped like an envelope.
Over low heat it is fried first on one side and then on the other.

Each vegetable has its own unique set of useful elements and unique properties.

Cauliflower. It contains a lot of protein, sodium, phosphorus, calcium, iron, magnesium and potassium, vitamins A, PP, C. Prevents the development of arthritis, heart disease, blood vessels, protects the intestines and stomach from ulcers and tumors.
Brussels sprouts. Contains B vitamins, amino acids, mineral salts, enzymes. Useful for diabetes, hypertension, arrhythmia, has anticancer, immunostimulating, anti-inflammatory, antitoxic properties;
Broccoli. Suppresses the growth of cancer cells, strengthens blood vessels and cleanses the body of toxins. Needed for the prevention of gastritis and atherosclerosis. The carotenoids it contains are beneficial for the eyes;
Green peas. Rich in vitamins PP, A, H, group B, contains minerals - zinc, boron, selenium, chromium, chlorine, sulfur, sodium, phosphorus, helps regulate the functioning of the cardiovascular system, removes swelling, improves brain function and slows down the aging process;
Bulgarian pepper. Contains beta-carotene and vitamin C, potassium, copper, selenium and zinc. Helps with insomnia, stress, memory disorders. Indispensable for poor vision, strengthens capillaries, promotes their elasticity;
Carrot. The composition includes vitamins D, E, K, PP, provitamin A, copper, colbanat, phosphorus, manganese, various acids and oils. Used for poor vision, anemia, skin diseases, cardiovascular diseases. It has choleretic, anthelmintic, analgesic properties;
Onion. The composition includes many minerals and vitamins. Allows you to avoid colds and various infectious diseases. Normalizes the water-salt balance of the body, strengthens the immune system;
Zucchini. The content of vitamin C and carotene is high, which determines its strengthening properties. Normalizes the water-salt balance, it is useful for stagnation of bile, cholecystitis, poor liver function, strengthens the heart muscle;
Green beans. It contains a lot of B vitamins, copper, potassium and zinc. Reduces blood sugar, calms the nervous system, removes kidney stones, has a beneficial effect on male potency, and is good for teeth;
Spinach. It contains a lot of vitamins and minerals, but very few calories: 20 kcal per 100 g. Stimulates intestinal function, prolongs the youth of cells, strengthens blood vessels and vision. Useful for anemia, hypertension, tuberculosis, exhaustion, constipation, gastritis.

The calorie content of a vegetable omelet depends on the set of ingredients, but on average it is about 185.78 kcal per 100 g of product. Thanks to this, the dish can be eaten for dinner by those who are watching their figure.

Vegetable omelette in the oven with photo

Omelette with vegetables stewed in the oven turns out fluffy, tasty and healthy.

You will need:

milk - half a glass;
eggs - 2 pieces;
carrots - 1 piece;
bell pepper - 1 piece;
broccoli - 200 g;
leek - half a stalk;
zucchini - 200 g;
cheese - 100 g;
salt pepper.

Preparation

Chop the vegetables and fry them in oil for 5-7 minutes.
Add the cabbage last, add a little water and simmer for 7 minutes.
Place the prepared vegetables in a baking dish.
Salt the eggs, add milk, beat and pour over the vegetables.
Bake the omelette for 15 minutes at 190 degrees.
Grate the cheese, 3 minutes before readiness, sprinkle it on the omelette.

Pan baked recipes

With beans, bell pepper and cheese

You will need:

green beans - 50 g;
bell pepper - 100 g;
eggs - 3 pieces;
Parmesan cheese - 50 g;
butter - 20 g;
pepper, salt.

Preparation

Cut the vegetables into small pieces and fry.
Beat the eggs, add salt and pepper.
Pour the eggs into the pan and fry over medium heat for 7 minutes.
Sprinkle with grated cheese and leave on the heat for another 2 minutes.

With leeks and spinach

You will need:

eggs - 4 pieces;
spinach - 100 g;
leek - 150 g;
sesame oil - 100 g;
salt.

Preparation

Cut the onion and spinach into strips.
Beat the eggs and add salt.
Add prepared vegetables and stir.
Pour oil into the pan and pour in the omelette.
Fry on both sides.

With frozen vegetables

If you're in a hurry, make an omelet with frozen vegetables. You can choose one vegetable or a mixture.

You will need:

eggs - 3 pieces;
milk - half a glass;
frozen vegetables - 1 package;
salt, herbs.

Preparation

Fry the vegetables for 5 minutes, then simmer for another 7 minutes.
Salt the eggs, add milk and beat well.
Finely chop the greens and mix with the egg mixture.
Pour the mixture into the pan.
Cook for 6-8 minutes.

Cooking in the microwave

Is it possible to cook an omelet with milk without a crust? If you want to make a dish quickly, but without a crust, cook it in the microwave.

You will need:

eggs - 3 pieces;
milk - half a glass;
spinach - 100 g;
bell pepper - 1 piece;
green peas - 50 g;
salt.

Preparation

Using a mixer, beat eggs with milk and add salt.
Chop the pepper and spinach.
Mix all the vegetables with the egg mixture and pour into the mold.
Microwave for 7-10 minutes.

You can add boiled meat, poultry or seafood to a vegetable omelet. It certainly won't make him any worse. But it will be even more satisfying. Scrambled eggs with vegetables are prepared using the same principle.

Omelet in a slow cooker

If you care about your health and figure, cook an omelette with vegetables in a slow cooker without adding oil.

You will need:

eggs - 2 pieces;
cauliflower - 100 g;
Brussels sprouts - 100 g;
carrots - 100 g;
green peas - 50 g;
milk - 200 ml;
salt, soda, dill.

Preparation

Grate the carrots.
Separate the cabbage into florets.
Fry the vegetables, cook in the slow cooker in the “Stew” mode for 7 minutes.
Beat eggs with milk and salt. Add baking soda at the tip of a knife and whisk again.
Finely chop the dill and add to the mixture.
Fill everything with the egg mixture.
After 10 minutes in the “Stew” mode, the omelette will be ready.

Now you know how to cook an omelette with vegetables in a frying pan, in the oven, in a slow cooker and in the microwave. Choose the recipe you like and cook deliciously for yourself and your loved ones!

TM "Rud"

Fried eggs with vegetables

Scrambled eggs with vegetables are great for breakfast! It's nourishing, tasty and healthy!

Fried eggs with vegetables Salads and snacks

Ingredients

Without defrosting, fry the mixture in hot oil for 5-8 minutes, add salt and season to taste. Make 3 holes in the fried vegetables in a frying pan, crack one egg into them and fry for another 3-5 minutes. over low heat, without covering. Serve the dish hot.

Classic omelet with frozen vegetables

15 minutes Easy Breakfast

Without defrosting, place the vegetables in the pan.
Fry for a few minutes.
Cover with a lid and cook for 7 minutes.
Break the eggs into a separate container, add milk, pepper and salt. Whisk.
Add finely chopped herbs (dill, parsley, etc.) to the mixture.
Pour the mixture directly onto the vegetables.
Fry the omelette with vegetables for another 7-8 minutes.

Since the entire preparation of an omelette with vegetables in a frying pan will take up to 15 minutes, this recipe will give you additional free time that you can spend on yourself.

Serbian breakfast, or omelette with vegetables and brynza (cheese)

An omelette with vegetables and cheese is also fried in a frying pan. Its highlight lies in feta cheese or soft cheese. It gives the dish a special piquant taste and goes well with vegetables. The original recipe includes hot chili peppers, but you can easily do without them. Then the omelet will be more tender and dietary.

20 minutes Easy Breakfast

Ingredients

Pour oil into a frying pan, heat and fry the diced bell pepper.
Cut the zucchini into the same cubes and fry along with the pepper.
Add chopped tomatoes and fry a little more.
Break the eggs, add cheese, salt and pepper to taste.
Beat the mixture. Then pour it into the pan so that it covers all the vegetables.
Cover the pan with a lid and fry the omelette with vegetables and cheese until cooked, over low heat.
Sprinkle the finished omelette with herbs and basil.

This type of omelet is more satisfying than just one with vegetables. And the combination of bright red pepper, tomato and rich green basil gives this dish a stunning appearance.

Omelette with vegetables, chicken and cheese, cooked in the oven

If you are tired of eating fried eggs or doctors recommend changing your diet, you can cook an omelet in the oven. And to make the dish satisfying, we add to it, in addition to vegetables, tender chicken meat and grated hard cheese.

30 minutes Easy Breakfast

Ingredients

Wash chicken meat (preferably breast), lightly dry it and cut into thin slices.
Place it in a frying pan with heated oil and fry until a golden crust forms.
We clean and cut the bell pepper into small pieces. Add it to the fried meat.
Slice the tomatoes.
Beat eggs with milk, add salt.
Transfer the meat and pepper from the frying pan to a heatproof container, add the tomatoes, pour in the whipped mixture, and sprinkle evenly with grated cheese.
Place in the oven and bake. On average it takes 12–15 minutes.

Before serving, sprinkle with herbs. Although there is another option: greens can be added to the mixture of milk and eggs. Then it will no longer be on top, but inside.

If you don’t want to bother with meat, you can replace it with sausage or frankfurters. Then you get the same omelette with vegetables, only with sausage and cheese.

Make 3 wells in the fried vegetables.

Turn the sausage over.

We drive the eggs into the holes, being careful not to damage the yolk.

Sprinkle all ingredients with grated cheese.

Bring to readiness over medium heat, covering with a lid.

Before serving, you can sprinkle with herbs.

If you don't have sausage, you can use bacon. Then you get scrambled eggs with vegetables and bacon, which is also very tasty.

It is known that omelette with vegetables first appeared in France. But some historians argue that this dish has deeper roots. Roman warriors in ancient times loved to prepare scrambled eggs in the morning from well-beaten and then fried eggs. Since then, the dish has undergone many different changes and improvements.

Now there are a large number of omelet recipes: from the classic dish with milk and flour, cooked in a frying pan, to complex variations that are cooked in the oven or slow cooker, supplemented with a variety of ingredients.

Secrets of a delicious omelet

It may seem that an omelet is the simplest dish, but to make it fluffy and tasty, you need to take into account some points:

To prepare a fluffy omelette, you need to beat the whites separately from the yolks. To make the foam stable, you can pre-cool the eggs.
The amount of milk or other liquid should correspond to the number of eggs. It turns out that for one egg you need 1.5 tbsp. l. liquids. If there is too much milk, it will start to leak and can spoil the appearance and taste of the food.
It is flour that can make an omelette fluffy. However, if you add it in excess, the dish will look like a regular cake. When preparing an omelette, which will then be stuffed with some kind of filling, you need to add a little flour to increase the density, because the pancake may simply tear and cannot be rolled.
Add a little sour cream and the dish will taste creamy.
Fry all the vegetables for the filling. When raw vegetables are cooked, they begin to release their juices, causing the omelette to lose its fluffiness.
Try to prepare the filling in a separate pan. If you fry everything in one pan, the taste can greatly deteriorate.
Follow the exact cooking sequence. First, the vegetables are fried, then the eggs are beaten, flour and milk are added, and only then the filling is poured with this mixture. You can sprinkle with herbs when the crust has set a little.
An omelet that is cooked in a frying pan must be immediately covered with a lid and left there until cooked. It is important that there is a hole in the lid through which steam will escape.

What can you cook an omelette with: types of fillings

To prepare this dish, you can use any filling: vegetables, sausage, herbs, cheese or mushrooms. Knowing how to cook an omelette with tomatoes from a minimum amount of ingredients, you can create a real culinary masterpiece.

If we talk about the filling, you need to consider the following points:

usual vegetables are supplemented with peas, broccoli, eggplant, cauliflower or mushrooms;
vegetables need to be chopped very finely and be sure to simmer a little in a frying pan until cooked;
do not be afraid of frozen mixtures - they do not need pre-processing, because before packaging all vegetables are peeled, chopped and then blanched;
frozen vegetables must first be thawed and left in the pan for a few minutes so that the moisture evaporates, otherwise the excess liquid will not allow the omelette to bake from the inside;
When cooking, you can use greens to your own taste; in addition to the standard dill and parsley, cilantro, basil or spinach are often used.

Omelet fried with vegetables in a frying pan

Most often, omelettes are prepared in a regular frying pan. The recipe below is very simple and suitable even for novice cooks.

Compound:

2 eggs;
4 tbsp. l. natural yogurt;
5 tbsp. l. peas;
½ sweet red pepper;
1 shallot;
4 cherry tomatoes;
½ clove of garlic;
greenery;
seasonings, salt.

You can use frozen peas. If you can't find shallots, take a tablespoon of chopped onions, preferably sweet ones.

Preparation:

Read also:

Bake an omelette in the oven

Compound:

1 onion;
1 pepper;
1 broccoli inflorescence;
spinach;
1 tomato;
4 eggs;
¾ tbsp. milk;
¼ tbsp. grated cheese;
salt.

Preparation:

Finely chop the peppers, broccoli and onions and press the garlic through a press, then fry everything in a frying pan for about 5 minutes.
Add spinach to the vegetables, leave everything on medium heat for another 3 minutes.
Now you need to beat the eggs, add milk and spices.
Mix everything with the vegetables, pour the mixture into a special form, sprinkle with cheese and place a beautifully chopped tomato on top.
Prepare an omelette with vegetables in the oven at 180 degrees for about 30 minutes.

Omelette with vegetables is a great breakfast for the whole family. The beauty of this recipe is that you can take different vegetables each time and cook variations of an omelette with vegetables in a frying pan for your household.

Today I propose to prepare an omelet with green beans, onions, bell peppers and tomatoes.

Let's prepare the products according to the list and get started!

In a bowl, whisk the eggs with milk.

Add hard cheese grated on a medium grater. Mix all the ingredients well, we will not add salt, since the cheese is salty.

Cut green beans (frozen can be used) into small pieces. Cut the bell pepper into cubes, cut the onion into quarters.

Melt the butter in a frying pan and fry the vegetables in it for 5-7 minutes. Add salt and pepper to taste.

Pour the omelette mixture into the vegetables.

Cut cherry tomatoes into quarters and place in an omelette.

Finely chop the dill and sprinkle it on the top of the omelette with vegetables. Cover the pan with a lid and cook the omelette, covered, over medium heat for 10-12 minutes, until done.

Serve the omelette with vegetables cooked in a frying pan hot, cut into portions.

Bon appetit and delicious breakfast!!

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