Everyone knows how to make an omelet. And it seems that there is no simpler recipe than an omelette recipe, well, of course, except for scrambled eggs. However, there are some subtleties here too. We will talk about them below.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Omelet is the simplest and most favorite breakfast. There are many variations of its preparation. The hostesses do not get tired of coming up with more and more new options. Today I propose a very healthy recipe for an omelet made with beets and prunes.
The classic omelet is prepared without milk! In another way, it can be called scrambled eggs. The subtleties of the basis of such a recipe are in the amount of added water, if it is expected according to the recipe, and the degree of shaking. Mandatory ingredients of the dish: eggs and salt. If water or any other liquid is added (soda, mineral water, milk, kefir, cream, ayran, sour cream), then its amount is usually taken at the rate of 1 egg 1 tbsp. If you pour more, then the omelet will come out liquid and will not turn out fluffy. It is also important for an omelet to beat the eggs well, and if you wish, you can beat the whites and yolks separately.
Additional ingredients of this dish are the most useful products (beets and prunes), which, when cooked, practically do not lose their healing properties. If you want to make the food denser and more nutritious, then put 1-2 tablespoons. semolina, wheat or oat flour. Another feature of this dish is the steaming of the omelet. For this, of course, it is better to have a double boiler. But if it is not there, then I will tell you how to cook a steam dish without it. Also, according to this recipe, you can make an omelet on the stove in a frying pan, and in an oven or microwave oven.
- Caloric content per 100 g - 95 kcal.
- Servings - 1
- Cooking time - 15 minutes for making an omelet, plus time for boiling and cooling an omelet
Ingredients:
- Eggs - 2 pcs.
- Drinking water - 2 tablespoons
- Beets - about 2 tablespoons
- Prunes - 5 berries
- Salt - a pinch
Cooking an omelet with beets and steamed prunes:
1. Pre-boil the beets in a saucepan on the stove or bake in the oven until tender. The cooking time is usually 1.5 hours. Then cool it down to room temperature. I advise you to do this process in advance, for example, in the evening, so that in the morning the vegetable is ready, and it remains only to cook an omelet from it. After that, cut off the desired part from the root vegetable, peel and cut into strips.
2. Wash the prunes and pat dry with a paper towel. If the dried fruit is too dry, soak it in water for 10 minutes before it swells and becomes soft. Then cut them into strips or cubes in the same way.
3. Pour eggs into a bowl and add salt.
4. Stir them with a whisk so that the whites and yolks are evenly distributed.
5. Put beets with prunes in the egg mass and stir.
6. Next, make a structure for the steam bath. Place the container with scrambled eggs in a colander, which is placed in a saucepan of water. It is important that the water level in the pot does not come into contact with the colander. So watch out for this. Cover the future omelet with a lid and turn on the heat. When the water in the pot starts to boil, it will generate hot steam, which will cook the omelet.
7. After 10 minutes, the egg mass will become firm, ie. ready to eat. You can check this by piercing the plug. Then remove the container with the finished dish from the colander and serve it with your meal.
See also a video recipe on how to steam an omelette.
