Classic omelette with milk and vegetables

4 servings

20 minutes

Classic omelet with milk and vegetables is a delicate and airy dish from Belarusian cuisine. Its roots trace back to traditional village breakfasts when simple ingredients were transformed into a hearty and aromatic treat. The unique technique of whipping egg whites and yolks separately makes the omelet's texture especially soft, while the addition of flour gives it a light density. Milk adds tenderness, and butter provides an appetizing golden color. This omelet is perfect for breakfast, and adding mushrooms or vegetables turns it into a full lunch. The harmony of flavors, ease of preparation, and the ability to experiment with fillings make it a versatile dish. Serving with herbs adds freshness, and cutting the omelet into pieces makes it easy to share with loved ones, creating a cozy atmosphere at the table.

Energy value per serving

• Calories: 256
• Proteins: 11.3g
• Fats: 19.9g
• Carbohydrates: 6.9g

Ingredients

• Milk: 150 ml
• Salt: to taste
• Wheat flour: 1.5 tbsp
• Butter: 50 g
• Chicken egg: 5 pc

Cooking steps

1. Separate the eggs into whites and yolks. In two different chilled bowls (!)

   Required ingredients:

   • Chicken egg: 5 piece

2. First, we beat the yolks (otherwise the whites will settle). Before beating, we add milk to the yolks (for each egg, fill half a shell with milk, so for 5 eggs, use 5 half shells of milk). Then we add sifted flour. We beat for a few minutes with a mixer.

   Required ingredients:

   • Milk: 150 ml
   • Wheat flour: 1.5 tablespoon

3. We only salt the egg whites and whip them with a mixer in one direction (if the direction is changed, the egg whites will cancel themselves out).

   Required ingredients:

   • Salt:  to taste

4. Add the yolks to the whites and gently but thoroughly mix everything with a spoon in the same direction as you whipped the whites.

5. Pour the eggs into a preheated pan with butter, cover with a lid, and fry until done without flipping on low heat. There will be something like foam on top of the omelet, but don't worry, it's still cooked.

   Required ingredients:

   • Butter: 50 g

6. Place the omelet on a plate with the more cooked side down and you can add any filling on the less cooked side, such as separately fried mushrooms, vegetables, etc. Fold the omelet in half, cut it into 4 pieces, garnish with herbs and serve.