How to cook a fluffy omelet with sour cream and semolina in a pan at home? Subtleties and secrets of cooking. Step by step recipe with photo and video recipe.
One of the most popular, delicious and healthy breakfasts is egg dishes. Eggs, mash, poached, omelettes…. A lot of you can prepare a variety of delicious dishes from this product. And they are all quick and quick options. Today I propose to make one of them - a recipe for making an omelet in a pan. Usually the omelet is made with milk, but I use sour cream and semolina instead of milk. With these products, the omelet is obtained with a more delicate texture, fluffy and light. It is very tender, satisfying and literally melts in your mouth. If you cook it correctly, you can make a culinary masterpiece out of an ordinary dish that will be appreciated by all the people at home. An omelet with sour cream and semolina in a pan will undoubtedly appeal to both adults and children.
Making an omelet at home is easy. This egg and milk mixture can be made in any convenient way, both in the oven and in a slow cooker, or on the stove in a frying pan. Having mastered the classic recipe for the dish, then the omelet can be prepared with various additives. And not only with salty, but also sweet. The first option, with the addition of salty additives such as meat, vegetables, cheese, is more suitable for an adult breakfast. It can traditionally be served with toast or sauce. And the second option with sweet additives (raisins, berries, fruits) is better for children and serve an omelet with fruit, ice cream or jam.
- Caloric content per 100 g - 132 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Eggs - 2 pcs.
- Sugar - a pinch
- Semolina - 2 tablespoons without top
- Vegetable oil - for frying about 1 tsp.
- Salt - 0.5 tsp or to taste
- Sour cream - 3 tablespoons
Step-by-step cooking of an omelet with sour cream and semolina in a pan:
1. Put sour cream in a deep bowl. Sour cream I have 15% fat. But if you wish, you can take it with a higher fat content (20%) or less (10%). You can also experiment with melted sour cream. The result will definitely please you. Consider one caveat, if too much sour cream is added, then the omelet may fall apart when frying. Or it will not be baked to the end. So don't go overboard with this component.
You can also use milk (regular or baked), but then add 1 tsp. (no top) semolina more. So that the omelet mass is not very liquid, and the finished omelet turns out to be more lush and satisfying. Mayonnaise is also suitable for a not sweet option, an omelet will only benefit from this, because will be more lush and satisfying.
2. Wash the eggs, break the shells and place the contents in a bowl with sour cream. Season with salt and add a little sugar. Whisk everything well until smooth and smooth so that small bubbles form on the surface.
If you have time, you can gently crack the eggs and separate the yolk from the white. Beat each of them separately with a mixer until fluffy, and then carefully combine everything. Then the omelet will be higher and airy.
While increasing the number of eggs, carefully increase the amount of semolina so that the omelet does not turn into porridge.
3. Add semolina to the egg-sour cream mass.
4. Mix everything well again so that the semolina is evenly distributed. Leave the omelet for 3-5 minutes to swell the semolina a little.
5. At this point, you can add any additives to the omelette dough. For the sweet version of the omelet, you can add a pinch of vanillin for flavor or syrup.
6. Place the pan on the stove over medium heat and heat well. Pour in vegetable oil and chop it. You can use olive oil instead of vegetable oil for the unsweetened version of the omelet. For a sweet omelette, use melted butter. With it, the omelet will be especially tender.
Pour the omelette mixture into the skillet so that it spreads evenly. The batter in the pan should be no more than 1.5-2 cm in height, otherwise the omelet with semolina at home will not bake well inside. It is better to fry it over low heat so that it cooks well and does not burn. Cover the pan with a lid and cook the omelet for about 2-3 minutes, so that it grabs underneath with a thin golden crust.
7. When a golden brown crust forms around the edge of the omelet, use a spatula to pry it off one side and fold it in half, as shown in the photo.
Or wait until the top of the omelet has grabbed, gently turn it over to the other side and fry on the other side. Alternatively, gently wrap it in a roll and fry for a couple more minutes to seal the edges well.
8. Roll the omelet again so that it is folded four times.
9. Cover the pan with a lid, simmer and cook for 3 minutes. Depending on the size of the omelet, the cooking time varies from 5 to 10 minutes. From 2 eggs, it is fried for about 7 minutes.
10. Remove the finished omelet with sour cream and semolina from the pan, carefully transfer to a plate and cut into pieces. Serve hot right after cooking. It turns out to be especially delicate and airy.
