Omelette with milk and flour
4 servings
15 minutes
Omelet with milk and flour is a simple yet exquisite dish of European cuisine that offers a delicate taste and airy texture. The history of the omelet traces back to France, where it became a symbol of breakfast and culinary mastery. Adding flour makes it denser and more filling, while milk adds softness and a creamy note. This omelet is perfect for breakfast or a light dinner, and its versatility allows for experimentation with fillings like cheese, herbs, or vegetables. It cooks quickly and easily, and the right frying technique creates an appetizing golden crust while keeping the inside tender. This dish is suitable for both everyday breakfasts and cozy home evenings, evoking nostalgia for traditional family recipes.
1
In a deep bowl, whisk the eggs well (until frothy).
- Chicken egg: 6 pieces
2
Pour in room temperature milk, add salt, mix, then add flour (2-3 tablespoons) and whisk again until smooth.
- Milk: 1 glass
- Salt: to taste
- Wheat flour: 2 tablespoons
3
Pour the obtained mixture into a well-heated pan while continuing to stir.
- Vegetable oil: 1 tablespoon
4
Slightly fry the bottom, then use a silicone or wooden spatula to lift the omelet during frying, allowing the mixture on top to flow down to the bottom of the pan.
5
The omelet is ready when there is no liquid on the surface and a confident golden crust has formed on the bottom.