4 omelet recipes on water: fast, easy and tasty

In an attempt to provide ourselves with a tasty and healthy, and even not particularly high-calorie breakfast, we are looking for more and more new recipes. After all, nutrition should also be varied. But no matter how many recipes you try, the best option for a traditional fast-paced breakfast is still often fried eggs. And to reduce the number of calories - during frying, we simply replace the oil with water. However, if you make eggs fried on water for breakfast, you’re fed up - let's try to make an omelet with water according to our recipes step by step with a photo.

Eggs whipped with water - a classic breakfast in France, where flour and liquid products (water, milk) are traditionally not added to egg dishes. The charm of this omelet is that French chefs serve it on the table with a rolled up tube, which can serve as a spicy basis for the filling - ham, mushrooms, vegetables, cheese. If you cut such an omelet with rolls and chop them with a toothpick, you can get a tasty and unusual snack for the festive table.

Eggs on water in our country are preferred to cook in the context of dietary or therapeutic nutrition, for example, for people with lactose intolerance. The calorie content of omelet on water is only 96 kcal, which allows it to be used in most diets to lose weight, for example, in the Ducan diet.

Cooking secrets

• Use a cast iron skillet with a thick bottom. For dishes of 3-4 eggs, the pan should have up to 15 cm in diameter. Warming up slowly and evenly, it provides thorough baking. Culinary experts believe that an omelet pan cannot be used to prepare other dishes. So that the eggs do not stick to the dishes, its surface is wiped with salt or bread crumb.
• Cook with fresh eggs. It is believed that the longer the egg is stored, the worse it whips. The optimal freshness of an egg for an omelet is 5 days after laying. To determine its suitability, dip the egg in a glass of cold water. A recently laid egg will sink and stand upright, the rest will pop up or take a position at an angle.
• Beat the omelet with a fork. When using a mixer, the omelette mass is too homogeneous and rises poorly during cooking. For the same reason, cooks do not recommend keeping the mixture for a long time - 1-2 minutes after mixing, the eggs should be in the pan.
• Cool the ingredients. Eggs, oil, water, cooled to a temperature of +3 ° C, mix better and do not form “islands”.
• Stir the omelet in a pan. As soon as you pour the mixture into the pan, actively stir it with a rubber spatula until thickened. So the fried eggs on the water will turn out to be higher and porous.

Omelette on the water according to Ducan’s diet

The Ducan system is based on an increase in the proportion of protein products in the diet. According to the doctor, dishes made of pure proteins reduce the feeling of hunger and contribute to an additional waste of energy on digestion (they are also called dishes with negative calories). Omelet on water according to Ducane is prepared at the “Attack” stage, intended for active burning of excess weight. During this period, it is recommended to eat only protein foods - eggs, parts of horse meat, beef, rabbit meat, poultry and seafood.

You will need:

• eggs - 3 pieces;
• water - 3 tablespoons;
• dill - a pinch;
• basil - 1.5 teaspoons;
• salt pepper.

Cooking

1. Separate the squirrels from the two eggs and mix thoroughly.
2. Add one whole egg, water, other ingredients to the proteins and mix again.
3. Pour the mixture into a non-stick pan. Fry the omelet on medium heat on both sides until a light crust appears.

According to Ducan, tofu cheese, crab sticks and shrimp can be added to the omelet recipe on water without harming the system. It is also not forbidden to replace water with skim milk, and diversify greens with parsley, green onions and oregano.

French omelettes

Classic recipe

The main rule of the French omelet is that there is not much butter. Provencal chefs add oil to the omelette mixture and grease it with a pan when baking. The thickness of a traditional French omelet is not less than 1, but not more than 3 cm. When served, it is more like a rolled pancake than an omelet souffle. Fry the omelet on water in a frying pan without a lid, shaking it with light movements back and forth, so that the mass does not stick to the bottom. You can also cook an omelet on water in a slow cooker - it does not lose moisture and turns out more magnificent.

You will need:

• eggs - 3 pieces;
• water - 1 tablespoon;
• butter - 3 tablespoons;
• salt pepper;
• dill, parsley.

Cooking

1. Beat eggs with water, salt, pepper and 2/3 butter until smooth.
2. Melt the remaining oil in a pan and pour the omelette into it. Cook over low heat. After 2-3 minutes, when the top of the omelet is almost frozen, remove the pan from the stove. Sprinkle the dish with herbs and, curled up, serve to the table.

In addition to frying pans and slow cookers, a French omelet on water can be cooked in the oven. To do this, the prepared mixture in a baking dish is placed in a preheated oven to 200 ° and baked for 30-40 minutes without opening the door during cooking (to avoid falling of the omelet). In the finished dish, you can add grated parmesan, mushrooms, green peas, ham or even pieces of herring.

With mushrooms

To prepare such an omelet, you can take any mushrooms (mushrooms, chanterelles, oyster mushrooms), but it is better to use champignons. The dish also combines vegetables (cucumbers, tomatoes), onions and leafy greens well.

You will need:

• eggs - 2 pieces;
• water - 1 tablespoon;
• leek - 1 piece;
• sweet pepper - the third part;
• champignons - 3 pieces;
• butter - 2 tablespoons;
• cheese - 30 g;
• salt, green salad, pepper.

Cooking

1. Cut the onions (rings) and champignons (thin plates). Grate coarsely cheese.
2. Mash onions and mushrooms in a pan with ½ butter for 1-2 minutes. Remove from the pan.
3. Cut salad and pepper into small pieces for the filling.
4. Beat eggs with water, salt and pepper and pour into a frying pan heated with the remaining butter. When the middle of the omelet is still liquid, put the mushrooms, onions on top and season with cheese. Cook another 1-2 minutes.
5. In the middle of the dish, put pepper with lettuce and, curling it in a tube, put on a plate. Enjoy your meal!

For the filling, classic vegetables and more unusual products, for example, smoked salmon, are suitable for the French omelet. If you cook an omelet on water with flour, the dish will turn out more dense and elastic.

Omelette vegetables in a double boiler

A steam omelet on the water is ideal for a child of one year old: it is tender, juicy and healthy. For one meal, the baby will receive enough vitamins and amino acids contained in the eggs. In winter, it is not prohibited to use frozen vegetables. Before cooking, it is not necessary to defrost them - just rinse under warm water and add to the dish.

You will need:

• eggs - 4 pieces;
• water - 3 tablespoons;
• diced vegetables - 1.5 cups;
• salt.

Cooking

1. Beat eggs with water and salt.
2. Put the vegetable mass (you can take zucchini, bell peppers, green peas, onions, broccoli) in a bowl. Pour the vegetables with omelette mixture, mix.
3. Turn on the double boiler for twenty minutes. After turning off the half-cooked dish, mix again and, after setting the 10-minute mode, wait for the completion. Done!

An omelet on water in a double boiler does not need to be turned over: it turns out light, delicate, without a fried crust, suitable for baby and gentle nutrition. To avoid an allergic reaction in children, do not add tomatoes and carrots to the dish. For the same reason, pediatricians recommend replacing chicken eggs with quail eggs - at a rate of 1: 4.

Now you know how to cook an omelet on water - enough ordinary ingredients, 10 minutes - and the hearty dish is ready. Using simple recipes, you can quickly feed your family, as well as originally set the table for the holiday.

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