Steamed omelet: recipe

The content of the article

• Steamed omelet recipes
• In a water bath
• In a slow cooker
• In a double boiler
• Protein omelet in the oven
• Vegetable Diet
• Children’s omelet in a slow cooker
• With mushrooms
• With tomatoes and cheese
• The subtleties of cooking

Steam dishes are the basis of diet food. Steamed omelette is a win-win option for breakfast. The steam treatment method preserves vitamins, taste, and color of the ingredients. Food is cooked evenly, does not burn and does not dry out. You save time, because the products do not need to turn or stir. Fans of a healthy diet, who are on a diet, and who want to diversify the daily menu, should master the preparation of a steam omelet. Steam cooking reveals many shades of taste and aroma, requires much less salt and spices than boiling and stewing.

Steamed omelet recipes

This dish is an open space for culinary creativity. Mix eggs with milk, cream, yogurt, broth or water, add your favorite ingredients. Eggs perfectly combine vegetables, meat, cheese, ham, fish. Even an airy dessert can be made from the egg mixture by adding nuts, fruits and sugar. Having learned how to cook plain and protein omelettes for a couple, you can surprise your loved ones with a variety of options for breakfast or dinner.

In a water bath

• Time: 25 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 97 kcal / 100 g.
• Purpose: for breakfast, lunch, for children.
• Cuisine: French.
• Difficulty: Easy.

A classic omelet made in a water bath according to a simple recipe is light, delicate, rich in B vitamins and folic acid. A low-calorie meal is suitable for dieters and children over one year old. Omelet is prepared from a minimum set of ingredients, does not require special kitchen appliances, and can be served for breakfast, lunch or dinner.

Ingredients:

• egg – 5 pcs.;
• milk – 200 g;
• salt – a pinch;
• olive oil – 1 tbsp. l.

Cooking method:

1. Beat eggs with olive oil and salt in a bowl, jar or small saucepan.
2. Pour in a thin stream of milk.
3. Lay out the bottom of a large pan with a cloth or silicone mat, place a container with egg mixture, fill with water, which should reach the middle of the bowl with scrambled eggs.
4. Steam the omelet in a saucepan under a lid in slow boiling water for 25 minutes.

In a slow cooker

• Time: 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 89 kcal / 100 g.
• Purpose: for breakfast, diet.
• Cuisine: French.
• Difficulty: Easy.

Protein omelet in a slow cooker to cook easily and quickly. The dish is made without yolks, therefore does not contain cholesterol. Suitable for people with cardiovascular diseases, pancreatitis, gastritis, stomach ulcers, included in protein diets for athletes, recommended by nutritionists to bring weight to normal. The consistency of the finished multicooker omelet is airy and porous, and the taste is delicate, which children will definitely enjoy. Goes well with steamed zucchini and fresh lettuce.

Ingredients:

• egg – 4 pcs.;
• skim milk – 100 g;
• sour cream – 1 tbsp. l .;
• butter – 20 g;
• salt – 2 pinches;
• dill, parsley, lettuce – 1 bunch each;
• small zucchini or zucchini – 1 pc..

Cooking method:

1. Separate the whites from the yolks.
2. Combine the squirrels with sour cream, gradually pour in the milk, whisk until a thick foam, until the lumps disappear.
3. Pour the protein mixture into the multicooker form, oiled.
4. Set to Steam mode, cook for 7-10 minutes.
5. Peel the zucchini, cut along thin plates – slices, salt, pepper. Steam a quarter of an hour.
6. Serve, laid on top of lettuce leaves, sprinkle with chopped herbs.

In a double boiler

• Time: 45 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 138.4 kcal / 100 g.
• Purpose: for lunch, dinner.
• Cuisine: Greek.
• Difficulty: medium.

Want to treat yourself and loved ones to an unusual, tasty and satisfying dinner, but don’t know how to make it also useful? Steam the omelette according to the recipe of the Greek islands with olives, soft cheese and lemon juice. With these same ingredients, you will get an excellent protein steam omelet if you separate the yolks from the proteins at the beginning of cooking.

Ingredients:

• egg – 5 pcs.;
• natural yogurt – 120 g;
• feta cheese – 40 g;
• cherry – 5 pcs.;
• sweet pepper – 1 pc.;
• spinach – a bunch;
• basil – a bunch;
• leek – 1 stalk;
• pitted olives – a handful;
• lemon juice – 1 tbsp. l .;
• soy sauce – 1 tbsp. l .;
• olive oil – 1 tbsp. l .;
• salt, black and white peppers, paprika – a pinch.

Cooking method:

1. Cut cherry tomatoes in half.
2. Thin olives.
3. Dice cheese and pepper.
4. Basil, spinach, leek chop finely.
5. Stew greens, olives and peppers with added water over low heat for 10 minutes.
6. Eggs or just squirrels, combine with yogurt, lemon juice, soy sauce, salt, paprika, white, black pepper and beat slightly.
7. In greased form, lay in layers greens with olives, tomatoes, cheese, pour eggs.
8. Steam for 25 minutes.

Protein omelet in the oven

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 101.8 per 100 g.
• Purpose: for lunch, dinner, holiday table.
• Cuisine: Italian.
• Difficulty: medium.

Protein omelet baked with vegetables in the oven is a storehouse of vitamins and minerals. If you do not like crisp, exclude cheese from the recipe. Thanks to the bright, colorful vegetables, the casserole will not only turn out delicious, but will also look very nice. Children who are difficult to feed with vegetables will not disregard a healthy dish if baked in muffin tins.

Ingredients:

• eggs – 8 pcs.;
• milk – 300 g;
• broccoli – 150 g;
• Brussels sprouts – 200 g;
• frozen green peas – 150 g;
• onions – 1 pc.;
• sweet red pepper, green – 1 pc.;
• carrots – 1 pc.;
• hard cheese – 50 g;
• cilantro – a bunch;
• olive oil – 3 tbsp. l .;
• salt – 3 pinches;
• ground black pepper – a pinch.

Cooking method:

1. Cut onions in half rings, carrots in circles.
2. Put vegetables in a heated pan with olive oil, after 10 minutes add green peas, stew under the lid for 5 minutes.
3. Disassemble broccoli into inflorescences, cut Brussels sprouts into halves, pepper into cubes. Combine with the rest of the vegetables in a pan, simmer all together for another 5-7 minutes.
4. Beat whites until the foam thickens and doubles in volume, add milk, salt, pepper, whisk well again.
5. Lubricate the form with olive oil, lay out the vegetables, pour in the protein-milk mixture, sprinkle with chopped herbs and grated cheese.
6. Bake in a preheated oven at 190 degrees for 20–25 minutes.

Vegetable Diet

• Time: 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 128 kcal / 100 g.
• Purpose: for breakfast, diet.
• Cuisine: European.
• Difficulty: medium.

Diet omelet is easily digested, gives a feeling of fullness, does not harm the figure. Vegetables are rich in vitamins, minerals and fiber, are a source of antioxidants, support the whole body in tone. Natural yogurt will not add fat, but leave a delicate creamy finish. Prepare such an omelet for breakfast or lunch, and a charge of energy and positive emotions for the whole day is provided. Serve hot with whole grain bread.

Ingredients:

• eggs – 4 pcs.;
• natural yogurt – 100 g;
• zucchini – 200 g;
• carrots – 1 pc.;
• bell pepper – 1 pc.;
• salt – a pinch;
• dill, parsley, basil – one bunch each;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Zucchini, carrots and peppers cut into cubes, salt, pour oil.
2. Put the vegetables in a steamer rice bowl, steam for 10 minutes.
3. Separate the yolks from the proteins, carefully rub the yolks with salt. Separately, whisk the whites in a thick foam, add yogurt. Mix the whites and yolks. Pour the mixture into the vegetables.
4. Within half an hour a diet lunch will be ready. Add chopped greens before serving..

Children’s omelet in a slow cooker

• Time: 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 127.5 kcal / 100 g.
• Purpose: for breakfast, dessert.
• Cuisine: European.
• Difficulty: Easy.

Sweet desserts loved by children can be not only tasty, but also healthy. Both qualities are perfectly combined in an omelet with apples, steamed. You can diversify the children’s menu with an airy, delicate delicacy, as soon as eggs are introduced into the baby’s diet. When cooking for adults or older children, add a little grated ginger and a pinch of cinnamon to the apples while roasting.

Ingredients:

• egg – 3 pcs.;
• milk – 75 g;
• apples – 1 pc.;
• carrots – 1 pc.;
• butter – 10 g;
• sugar – 2 tsp;
• cornmeal – half a teaspoon;
• vanilla sugar – 5 g;
• salt – a pinch;
• powdered sugar – 1 tbsp. l.

Cooking method:

1. Peel the apples, core and cut into small cubes, grate the carrots on a coarse grater.
2. Heat a thick-bottomed pan, melt butter, lightly fry apples and carrots mixed with sugar.
3. Beat eggs with salt and vanilla sugar until a stable foam, pour in a thin stream of milk, gently mix from the bottom up.
4. Lubricate the bowl with butter, put apples with carrots, pour in the egg mixture.
5. Set the steamer mode in the multicooker, cook for a quarter of an hour.
6. Take out the finished dessert using a wire rack, put on a plate and sprinkle with powdered sugar.

With mushrooms

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 67 kcal / 100g.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Steamed omelet from proteins is in perfect harmony with mushrooms and bird fillets. A hearty but light meal is suitable as a lunch or dinner. For cooking in a double boiler, use only mushrooms. If you want to get omelet with wild mushrooms, be sure to do a preliminary heat treatment: boil them for a quarter of an hour after boiling. Boiled mushrooms can be fried with onions for 5-7 minutes.

Ingredients:

• egg – 5 pcs.;
• cream – 4 tbsp. l .;
• fillet of turkey, guinea fowl or chicken – 1 breast;
• fresh champignons – 5 pcs.;
• frozen peas – 2 tbsp. l .;
• salt – 2 pinches;
• pepper, Provence herbs – a pinch.

Cooking method:

1. Wash the fillet, pat dry, grate with pepper, Provencal herbs, a pinch of salt. Cut into thin strips.
2. Chop the champignons finely. Steam the bird in a colander or on a wire rack for a quarter of an hour.
3. Mix cream, egg whites and salt until smooth..
4. Lubricate the bowl with butter, put mushrooms and meat, add peas and whipped protein mixture.
5. Steam for 25 minutes.

With tomatoes and cheese

• Time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 118.3 kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Italian.
• Difficulty: Easy.

Tomatoes with cheese is a classic combination in Italian cuisine, it is used not only in pizza, but also in appetizers, sandwiches, hot dishes and soups. In the egg mixture with tomatoes, add any cheese, except mozzarella, otherwise it will be too watery. Omelet with tomatoes and cheese – low-calorie, but nutritious, suitable for breakfast or dinner, and a mixture of Italian herbs will fill the dish with aromas and healthy substances.

Ingredients:

• eggs – 4 pcs.;
• milk – 100 g;
• cherry tomatoes – 200 g;
• cheese – 60 g;
• ham – 150 g;
• salt – a pinch;
• Italian herbs – a pinch.

Cooking method:

1. Cut tomatoes into slices, ham into cubes.
2. Grate the cheese on a fine grater.
3. Beat eggs until lush foam, add salt and seasoning, pour in a little milk, gently mix.
4. Lubricate the mold with butter, put the tomatoes, ham, add the egg mixture, sprinkle with cheese.
5. Cook for half an hour in a double boiler or in a water bath.

The subtleties of cooking

Steamed omelette will turn out magnificent, melting in the mouth, tender, if you follow a few simple rules:

1. With lactose intolerance, dairy products can be replaced with boiled water, vegetable or meat broth.
2. Take only fresh products, eggs older than 5 days will not work properly, which will affect the consistency of the finished dish.
3. Add no more than 1.5 tablespoons of milk or cream per egg – the optimal ratio so that the omelet is not watery.
4. Pour dairy products into beaten egg mixture in small portions, stirring continuously.
5. Do not use a mixer – the mass will turn out too steep, whisk with a whisk or a fork.
6. Milk, eggs, stuffing, take at room temperature, omelet from cold foods will not rise.
7. Include no more than 50 percent of the egg mixture in the omelette of additional ingredients.
8. Send the egg and milk mass to steam immediately, as the ingredients were mixed, otherwise the dish will not be airy and tender.
9. Temperature differences are fatal to splendor. To prevent the dish from settling, do not forget about the lid, do not lift it during cooking and within 3-5 minutes after preparation. Grease the lid on the inside with butter.
10. Omelet is tasty hot and cold, but not stored for a long time. Cold omelet – an original addition to salads or soups.