How to cook a classic omelet in a pan

Omelet classic cooked in a pan or in the oven of eggs and milk. If you wish, you can use any additives. For example, ham, green peas, mushrooms or cheese.
classic omelette
Classic omelet goes well with a filling of fresh vegetables and herbs.
Photo: Getty
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:7 minutes

Classic Omelet Recipe

A hearty and tasty breakfast for the whole family can be prepared in just 15 minutes.


  1. Whisk the milk, eggs and salt with a whisk. Grate the cheese, chop the greens.
  2. Lubricate the pan with vegetable oil, pour in the liquid mixture.
  3. After 3-4 minutes, sprinkle the billet with cheese, cook it for another 2-3 minutes.

When the dish is ready, decorate it with greens.

Classic French omelet in a pan

To make the eggs bake well, use a thick bottom frying pan with a non-stick coating. If you wish, you can stuff the omelet with cheese or sausage.


  • chicken eggs - 3 pcs .;
  • butter - 50 g;
  • salt - 1 pinch.


  1. Melt the butter.
  2. Stir the eggs with a fork, not beating.
  3. Pour warm oil in a thin stream into the egg mixture. Add salt and spices to taste.
  4. Pour the mixture into the pan, distribute it evenly. Bake the omelet over low heat for 2 minutes.
  5. As soon as the edges of the billet begin to turn white, roll the omelet with a roll, helping yourself with a spatula. If desired, "pancake" can be simply folded in half.

Put the omelet on a plate seam down and serve it to the table. Ideally, the inside of the dish should be slightly liquid, and the outside should be light, without a golden crust.

Classic Japanese Omelet

Vinegar and soy sauce add a special flavor to this dish.


  • eggs - 5 pcs .;
  • sunflower oil - 60 g;
  • sugar - 45 g;
  • rice vinegar - 30 g;
  • soy sauce - 20 g.


  1. Beat the eggs. Strain the mixture through a sieve to get rid of lumps and bubbles.
  2. Add vinegar, sugar and soy sauce.
  3. Divide the mixture into 4-5 parts. Pour one portion over a preheated and buttered pan.
  4. As soon as the pancake grabs, roll it roll and move it to the edge of the dish. Pour the next portion of the egg mixture onto the vacated space.
  5. When the pancake is fried, roll again, starting with the finished part. Repeat the cooking process until the egg mixture ends.
  6. Lay a plastic wrap on the mat for rolls and put a hot omelet on it. Wrap the mat tightly, give the blank a rectangular shape.

After 2-3 minutes, remove the roll and cut it into pieces 1-2 cm thick. Serve the dish with wasabi and pickled ginger.

Classic egg omelet goes well with ketchup, mayonnaise and soy sauce.

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