How to make a steam omelette in a pan. Steam omelette for a child

What to do if you want to cook a steam omelette, but there is no double boiler at home? The answer is simple - build a water bath and use it. But that's not all the secrets! We will tell you in more detail how to create a magnificent steamed omelet without a double boiler and reveal all the subtleties and nuances of its preparation. This is a great option for dietary or baby food, because everything is done without frying - no carcinogens from boiling oil! Such an egg dish can be given to children from the age of one, starting with half a teaspoon. Well, if this recipe is already in your piggy bank, try adding additional flavoring ingredients to it according to our advice.

We cook steam omelets in silicone cake molds, you can also use any other forms, deep plates, such as soup ones, will do.

Ingredients

• Eggs - 3 pcs.;
• Milk - 4 tbsp. l.;
• Butter - 5-6 g;
• Salt - to taste.

Cooking

Crack the eggs into a bowl. This recipe is also suitable for using quail eggs, just follow the proportion of laying them and milk (about 120 ml of egg mass per 50 ml of milk). It is important, otherwise the omelet will not thicken.

Beat them with a whisk or blender until smooth. It is not necessary to beat until a thick foam - it will still settle during cooking.

Pour in milk and add salt to the mixture. If there is no milk at hand, take cream or sour cream - the taste of the omelette will only benefit from this.

We mix the ingredients.

Lightly grease a small silicone muffin tin with a piece of soft butter. Pour the mass for the omelet into them. And if you have special paper capsules for such molds, use them instead of butter. Then the omelet can be served on a plate directly in them, and eaten with a teaspoon.

Build a water bath for steaming. This recipe does not use a double boiler, but it does not matter, the omelette will still turn out lush and tasty. Pour half the volume of water into the pan, install a sieve or colander on it (here it is plastic, but it is better to take an iron one with small cells - hot air circulates better in it). It is necessary that between the water and the bottom of the sieve there is enough space for steam. Put the pot on the fire. Gently place the silicone molds with the egg mixture on a sieve. Cover with a lid.

Wait about a quarter of an hour with a moderate boil of water in a saucepan. After that, together with a sieve, remove the molds from the fire. So the steam omelette is ready without a double boiler in silicone molds. Carefully invert them onto a plate and remove the omelet. Decorate it with sliced ​​\u200b\u200bfresh vegetables or herbs. Serve this light, low-calorie meal for breakfast or an afternoon snack.

In the egg mass for a steam omelette, you can add additional ingredients to taste:

• a teaspoon of wheat or cereal flour as a thickener, but the omelette will become denser and less fluffy;
• shredded cheese - hard, processed or pickled;
• chopped or dried spicy herbs;
• dessert greens - spinach, sorrel, mint, basil;
• spices and seasonings - ground pepper, turmeric or saffron;
• corn or green peas;
• onion, carrot and garlic sautéed in oil;
• pieces of olives or pitted olives;
• finely chopped or grated pieces of sausage, bacon or smoked pork belly.

In the same way, you can cook a puff omelet. The cooking principle is:

1. separate the proteins from the yolks;
2. mix the yolks with milk (for 1 yolk 1 tsp of milk) and an additional component to your taste;
3. beat the whites with salt until a thick foam;

put the whites and yolks in layers in oiled molds, immediately place them to cook in hot steam.

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Omelet has long established itself as the perfect breakfast. It is light yet nutritious. An egg dish will enrich the body with easily digestible protein and vitamins for the whole day. The food is suitable for everyone: from a baby to a woman who watches her figure. There are also a lot of options for preparing an omelet: from the classic "talker" to the Italian frittata. In our article, we will look at how to cook a steam omelet in various ways.

The dish contains a lot of useful substances and elements that are important for the body. Among them are the following:

• calcium, which forms the muscular and skeletal systems, and also regulates metabolism;
• iron, extremely important for the circulatory system;
• lecithin, which protects against many serious diseases;
• potassium, which improves the condition of soft tissues, maintains water balance and the cardiovascular system;
• selenium, which protects the body from viruses and has a beneficial effect on the thyroid gland;
• lutein, useful for vision;
• vitamins.

Omelet is perfect for those who want to strengthen the immune and nervous systems. Indicated for those suffering from muscle pain and migraine. Far from the last role the dish plays in strengthening hard tissues: teeth, nails, bones.

100 g of the product contains 9.1 g of protein, 8.7 g of fat and 1.9 g of carbohydrates with an average calorie content of ≈124 kcal.

Despite the fact that the dish is difficult to spoil, there are a few rules that will tell you how to make a steam omelette correctly and enjoy every bite of it.

Ideally, you need to take such an amount of eggs and milk that their weight is the same. Before the cooking process itself, make sure that the eggs are thoroughly washed with cold water. This is done for hygiene purposes: to prevent particles of dirt, droppings or other substances from getting into the food.

The egg-milk mass must be thoroughly mixed to achieve a homogeneous substance. This can be done with a blender, a whisk, and even a simple fork. This is how a very tender airy dish will turn out, which will not harm even a very capricious stomach.

If desired and possible, you can use quail eggs. Conventionally, one chicken egg is equal to four quail eggs, which also needs to be taken into account.

As a rule, steamed food can be easily prepared in a slow cooker or double boiler. But if you don’t have such devices in your kitchen, it doesn’t hurt to make a real steam omelet, the recipe of which is also simple. The dish will be cooked in a water bath, and its taste will not yield to analogues.

For those who do not count calories in the diet, you can supplement the meal with other ingredients: cheese, bacon, sausage or ham. But these products should not be used by those who suffer from gastrointestinal diseases, young children, and people on a diet. For them, additives such as cottage cheese, vegetables, greens, sour cream and bran are ideal.

Classic version (milk + egg) on ​​the stove

For this dish we need:

• 4 medium sized chicken eggs;
• 200 ml. milk;
• salt, spices to taste.

The dish will be cooked in a water bath on the stove. There are several ways to prepare it, but we will consider two of the easiest.

We break the pre-washed eggs into a suitable container, mix. Pour milk in small portions and continue to mix. Add salt and other seasonings to taste, beat until foamy.

For the first option, we need a colander that is suitable in size to the pan and has a flat bottom.

1. Pour water into a saucepan. It should be enough so that when heated it does not boil away, but at the same time does not reach the bottom of the colander.
2. Put the beaten mixture of eggs and milk in a colander and cover with a lid.
3. We put the pan with the product on the fire and hold until cooked. As a rule, a steamed omelet takes 10-15 minutes to cook.
4. Then the thickened product is cooled and served on the table.

The second way is even simpler.

1. The same milk and egg mass is prepared and poured into a special container that is resistant to high temperatures. There should be enough water in the pan so that it reaches half of the bowl with the ingredients.
2. We put the pan on a small fire under the lid and cook for up to 15 minutes.

Egg omelet in a steamer

To do this, we will need 3 large eggs, half a glass of milk, a teaspoon of butter and salt to your taste.

1. Crack eggs into a dish or deep plate and mix with milk.
2. Add salt and beat thoroughly.
3. Lubricate the bowl of the double boiler with butter and pour the resulting mixture into it. As a rule, the cooking time for an omelette in a double boiler is 20 minutes.

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Dish of eggs on the water

An omelet without adding milk contains even fewer calories than a classic one, but it will not yield to it in terms of taste and benefits. And we will share the secret of how to cook a steam omelet on water quickly and easily.

For this you need to take:

• 4 medium chicken eggs;
• 3 tablespoons of water;
• herbs and salt to taste.

1. Whisk eggs with water and spices.
2. Pour the mass into the bowl of the double boiler and set for 20 minutes.
3. Since the dish will not contain milk, you can supplement it with other healthy ingredients, such as vegetables. In this case, a mixture of chopped vegetables will be laid out on the bottom of the double boiler, and a mass of water and eggs is poured on top.
4. As for the cooking time, it will be the same. True, after 20 minutes, you can mix the resulting product and turn on the double boiler for another 10 minutes.

By the way, in the cuisines of some peoples, meat broth is used instead of water.

Cooking from proteins

This recipe is ideal for those who are shown dietary food due to illness or overweight. It is known that the protein contains fewer calories than the yolk and is perfectly absorbed by the body.

In addition, such a dish will help normalize high cholesterol levels in the blood.

For one serving we take:

• 3 proteins;
• 250 ml. milk (can be replaced with water);
• butter (1 tsp);
• salt to your taste.

1. Separate the whites from the yolks, add salt to them and beat until foamy.
2. Lubricate the form of a double boiler or multicooker with oil and pour the resulting mass.
3. Cook for about a quarter of an hour, then cool and serve.

Children's version (for a one-year-old baby)

Here, great attention should be paid to the purity of the products, because the children's body is very delicate and vulnerable. Therefore, many mothers wash eggs with soap and then rinse with cool tap water. It is especially good if instead of store-bought eggs, homemade eggs are used in the dish.

We take 4 chicken (or 16 quail) eggs, 1 glass of milk and quite a bit of salt.

1. Beat all the ingredients in 2 stages. First, break the eggs into a container and beat them for 20 seconds with a blender or simple cutlery like a whisk, fork.
2. Then add milk and whisk again for the same time.
3. After that, pour the omelette into an oiled multicooker bowl and cook for a couple of 20 minutes.

Such a gentle and light meal will suit even a one-year-old baby, but only on condition that he is not allergic to the ingredients.

For an older child, a ready-made dish can be made more appetizing and visually attractive. To do this, from the products available in the refrigerator, you need to make a decoration in the form of a flower, pattern or figure.

Specialists in dietary nutrition for babies recommend using a steam omelet in the child's menu. This tender, nutritious egg dish contains complete protein, vitamins and minerals needed in the diet of little pranksters. An omelette will especially help out for the child of those mothers whose children refuse to eat children's meat dishes, as well as in cases where your child weighs a lot.

What is an omelet for a child made of?

If you are going to make a steam omelette for a child, use only the freshest eggs of the highest grade. For healthy babies who are not prone to allergic reactions and respond well to vegetable souffles (there is an egg component in these children's second courses), chicken can be used. For a more demanding child, it is better to make it as hypoallergenic as possible, dietary - from quail testicles.

The ideal option would be to take eggs from the poultry house of your own backyard farm. This is a guarantee of freshness and the absence of harmful substances, because you will definitely treat your bird only with natural feed. The same goes for milk and butter.

In all other cases, be sure to pay attention to the manufacturer's reputation, category, composition, shelf life and date of manufacture of raw materials. After all, the child is not yet ready enough for the assimilation of preservatives, dyes and other chemicals unnaturally introduced by the manufacturer. It is better if you purchase raw materials from an organic food store.

Another baby recipe

In order to make this children's omelette, you will need two chicken (or six quail) eggs, a couple of tablespoons of high-quality fresh milk, no more than 2.5% fat, half a teaspoon of butter and a little table salt.

If you are using an electric steamer, follow the manufacturer's instructions. If you do not have a double boiler, use a regular saucepan and a shape smaller than the desired saucepan diameter.

1. Pour water into a saucepan, no more than 4 cm high, put on fire.
2. Heat the water to a boil.
3. In the interval before boiling, beat the eggs into the bowl of a mixer or blender, add milk to them and salt.
4. Beat the resulting mixture into a thick, persistent foam. For this, eggs and milk must be chilled.
5. Lubricate your steam cooking mold with butter and pour the fluffy egg mixture into it.
6. Set the form with the raw treat on the bottom of the saucepan with boiling water, cover the saucepan converted into a steamer with a lid. The time it takes to bring the steamed dish to readiness is from five to seven minutes and depends on the thickness of the mass layer in the mold. Butter can be omitted if the mold you are using is silicone.

Steamed omelet is a nutritious egg dish originally from France. It is recommended for use by people with gastrointestinal diseases, who are on a diet, as well as for feeding children from the age of one. But this does not mean at all that a completely healthy person who is not on a diet cannot treat himself to this light and healthy dish. Omelet is rich in vitamins A, D, E, group B, folic acid, lutein, lysine, etc. Thanks to the cooking technology, this dish does not contain carcinogens, cholesterol and calories.

The classic recipe is the easiest. It does not require special ingredients and kitchen appliances. There are two ways to prepare this omelet.

Ingredients:

• 8 chicken eggs;
• 2 tbsp. milk;
• salt.

Cooking progress:

1. Mix eggs with milk with a fork, salt.
2. For the first cooking method, we take a pan and a colander with a flat bottom. Pour water into the pan, it should not touch the bottom of the colander, bring to a boil, install a colander, put a bowl with egg mass in it. We cover the whole structure with a lid, cook for 20-25 minutes.
3. The second way is a little easier. We take a pan, pour water into it, its level should reach the middle of the dish in which the omelette will be made. Pour the prepared eggs into a container for cooking, put in a saucepan, cook in the same way, 20-25 minutes.

Steam omelette on the water

For those who are lactose intolerant, or just want to enjoy a leaner omelet, we tell you how to cook a steam omelet on water.

Ingredients:

• 6 proteins;
• 100 ml of water (boiled);
• salt;
• oil for greasing the mold.

Cooking progress:

1. We separate the eggs into whites and yolks. We set aside the yolks, they will not be useful to us, and beat the whites with a whisk with salt into a strong foam.
2. Add water to the resulting mixture, beat again.
3. Form, grease with oil.
4. Pour the egg mixture into the mold, put in a double boiler for 10-20 minutes.

On the cooked omelette, you can put a small slice of butter on top, it will quickly melt and form a delicious tender film.

Omelet in a steamer

Before that, we considered simple recipes, but you can cook a steamed protein omelette with the addition of vegetables.

Ingredients:

• 4 eggs;
• 1/2 st. milk;
• salt;
• 1 st. chopped vegetables (any)

Cooking progress:

1. As in the previous recipe, separate the egg whites from the yolks.
2. Thoroughly mix the proteins and milk, salt.
3. Pour a glass of chopped vegetables at the bottom of the double boiler bowl, pour them with a milk-protein mixture on top. We mix.
4. Turn on the device, set the timer for 20 minutes. When the double boiler signals the end of cooking, mix the almost ready omelette and turn it on again, setting the timer for another 10 minutes.
5. Put the finished dish on a plate, serve with herbs.

Steam omelette recipe in a slow cooker

The recipe for a steam omelette in a slow cooker is as simple as in a double boiler. But we will cook with tomatoes.

Ingredients:

• 6 eggs;
• 250 ml. milk;
• 1 tomato;
• 1 tsp butter;
• salt.

Cooking progress:

1. Mix eggs with salt and milk.
2. My tomato, cut into medium cubes. If you wish, you can blanch the tomato and remove the skin from it.
3. Mix milk and egg mass with chopped tomato.
4. Grease a small baking dish with oil.
5. Pour about a glass of water into the multicooker bowl, set the grate and the container with the future omelette inside.
6. We close the multicooker, start the “Steam” mode, set the timer for 20 minutes.
7. We give the finished omelette a little time to cool down, after that we turn the form over and easily remove the finished dish onto a plate.

in the microwave

If you don’t have time to cook at all, but you want to treat yourself and your family to a delicious dinner, make an omelet in the microwave. To do this, you can use any dishes, from one large glass microwave bowl to ordinary mugs.

Ingredients:

• 4 eggs;
• 4 tbsp. l. milk;
• 100 gr. cheese (any);
• 100 gr. ham;
• salt, pepper to taste.

Cooking progress:

1. We take 2 mugs, drive 1 egg into each and mix with a fork with salt, pepper and milk.
2. Three cheese on a grater.
3. We cut the ham into small cubes or also three on a grater.
4. In each mug we put 1-2 tbsp. l. cheese and ham, mix.
5. We put the mugs in the microwave, do not need to cover, set the timer for 1 minute. When the time is up, mix with a fork and set the time for another 1-2 minutes, until the eggs become dense.
6. We serve the finished omelet to the table right in the mugs, you can sprinkle with chopped herbs if desired.

Steamed omelet with mushrooms

To add some variety to your breakfast or dinner, you can cook a delicious steam omelette with mushrooms. Mushrooms for this purpose will fit any, but the most affordable and fragrant - champignons.

Ingredients:

• 5 eggs;
• 1.5 st. l. corn flour;
• 5 champignons;
• 2 tbsp. l. peas;
• 1 st. l. soy sauce (optional)
• salt, pepper to taste;
• 125 ml. water.

Cooking progress:

1. Mushrooms clean, wash, finely cut.
2. Pour the prepared mushrooms into a colander, steam for 10 minutes.
3. Mix eggs with water, salt, pepper, flour and sauce.
4. We shift the mushrooms into a bowl for an omelet, add peas, pour the prepared egg.
5. We leave for steam for 30 minutes.

Recipe with tomatoes and cheese

This dish comes out very juicy and flavorful. Suitable for a variety of diet during a low-calorie diet.

Ingredients:

• 4 chicken eggs;
• 1 st. milk;
• 1 tomato;
• 100 gr. cheese;
• salt.

Cooking progress:

1. My tomato, cut into medium cubes. If you wish, you can pour boiling water over the tomato and remove the skin from it.
2. Three cheese on a grater.
3. Whisk milk, eggs and salt.
4. Mix the egg mixture with tomato and cheese, pour into a mold.
5. We place the omelet in a double boiler or a water bath, cook for about half an hour, until cooked.

The intricacies of steaming an omelette

1. The main rule of any omelette is the correct ratio of milk and eggs. To calculate how much milk is needed for a certain number of eggs, you can use half an eggshell as a measuring container. For 1 egg, 2 half shells full of milk are taken.
2. Omelet eggs must be fresh. After their demolition, no more than 5 days should pass. You can take not fresh eggs, but they will beat worse, and the dish will turn out not so magnificent.
3. Chilled omelette products mix best without lumps.
4. Whisk the omelette with a fork or whisk. The mixer is not suitable for this purpose, as it makes a too homogeneous mass, which does not rise well.
5. Eggs beaten with milk are immediately sent to a double boiler or other cooking device. The longer the prepared mixture sits, the worse it will rise.
6. Do not add too many additional products to the omelette, this also greatly affects the splendor. The fewer additives, the more airy.
7. To prevent the finished omelette from settling, do not remove the lid during cooking until the mass becomes thick, and another 5 minutes after cooking is completed. Sudden changes in temperature "blow off" the dish.

Steamed dishes are considered the most useful and dietary, they do not contain oil, and all useful substances are preserved. Steam omelette is suitable even for those who follow the figure or go in for sports.

Air omelette in a double boiler

Photo: thinkstockphotos.com If you have a double boiler, you can make a wonderful fluffy omelette that everyone will enjoy. The dish will not burn, it will turn out unusually tender.

What do you need:

• 2 eggs
• 100 ml milk
• salt and pepper - to taste

How to cook an air omelette in a double boiler:

To make breakfast more satisfying, you can grate cheese on top of a still hot omelet, resulting in a very appetizing crust. This option is only suitable for those who do not follow a strict diet and do not count the calorie content of each dish.

And if you can't live without sweets, cook an original omelette according to the recipe of maestro Alexander Seleznev!

Omelet in a multicooker

According to the same recipe, you can cook an omelette in ten minutes in a slow cooker. Two-thirds of the water must be poured into the cooking bowl, and a grate for steaming dishes must be laid on top. All ingredients must be mixed and poured into silicone cupcake molds and placed on a wire rack. With function "Steam Cooking" you can make a great omelet.

Original omelette in a jar

Photo: thinkstockphotos.com If you don't have a slow cooker or a double boiler, don't miss out on a delicious omelet. In this case, you can use improvised means that any hostess has in stock.

For example, if there are glasses or small jars, an omelette can be cooked in them. The recipe is standard, the number of eggs will depend on the number of servings. To prepare, you need to pour water into the pan, and place the jars with the mixed ingredients right on the bottom.

It is very easy to get an omelette from a jar, and as a result, a kind of turret is obtained, children should like this design. The cooking time will depend on the volume of the mold, for example, in a jar of baby food, the dish will be ready in 10 minutes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Steam dishes are the basis of dietary nutrition. A steamed omelette is a win-win option for breakfast. The steaming method preserves the vitamins, taste, color of the ingredients. Food cooks evenly, does not burn or dry out. You save time, because the products do not need to be turned over or stirred. Healthy eaters who are on a diet and want to diversify their daily menu should learn how to cook a steam omelette. 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 a space for culinary creativity. Mix eggs with milk, cream, yogurt, broth or water, add your favorite ingredients. Vegetables, meat, cheese, ham, fish go well with eggs. Even an airy dessert can be made from an egg mixture by adding nuts, fruits and sugar. By learning how to cook a regular and protein omelet for a couple, you can surprise your loved ones with a variety of options for breakfast or dinner.

On a water bath

• Time: 25 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 97 kcal / 100 g.
• Purpose: for breakfast, lunch, for children.
• Cuisine: French.
• Difficulty: easy.

Cooked in a water bath according to a simple recipe, the classic omelette is light, tender, rich in B vitamins and folic acid. A low-calorie dish suitable for dieters and children over one year old. An omelette is prepared from a minimum set of ingredients, does not require special kitchen equipment, 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. Whisk eggs with olive oil and salt in a bowl, jar or small saucepan.
2. Pour in the milk in a thin stream.
3. Line the bottom of a large saucepan with a cloth or silicone mat, place a container with egg mixture, pour in water, which should reach the middle of the omelette bowl.
4. Steam the omelet in a saucepan with a lid on, in simmering water for 25 minutes.

In a slow cooker

• Time: 20 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 89 kcal / 100 g.
• Cuisine: French.
• Difficulty: easy.

Protein omelette in a slow cooker is easy and quick to cook. The dish is made without yolks, therefore it 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 back to normal. The consistency of the finished multicooker omelette is airy and porous, and the taste is delicate, which children will definitely like. Pairs well with steamed zucchini and fresh lettuce.

Ingredients:

• egg - 4 pcs.;
• skimmed 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 whites with sour cream, gradually pour in the milk, beat until thick foam, until the lumps disappear.
3. Pour the protein mixture into the multicooker mold, greased with oil.
4. Set the mode to "Steam", cook for 7-10 minutes.
5. Peel the zucchini, cut lengthwise into thin plates - slices, salt and pepper. Steam for a quarter of an hour.
6. Serve on top of lettuce leaves, sprinkle with chopped herbs.

In a double boiler

• Time: 45 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 138.4 kcal / 100 g.
• Cuisine: Greek.
• Difficulty: medium.

Do you want to treat yourself and your loved ones to an unusual, tasty and hearty lunch, but don't know how to make it healthy as well? Steam an omelet from the Greek Islands with olives, soft cheese and lemon juice. With the 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 each.

Cooking method:

1. Cut cherry tomatoes in half.
2. Cut the olives into thin slices.
3. Cut cheese and pepper into cubes.
4. Finely chop the basil, spinach and leeks.
5. Stew greens, olives and peppers with the addition of water over low heat for 10 minutes.
6. Eggs or just proteins, combine with yogurt, lemon juice, soy sauce, salt, paprika, white, black pepper and beat lightly.
7. Put greens with olives, tomatoes, cheese in layers in a greased form, pour in the eggs.

Protein omelet in the oven

• Time: 50 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 101.8 per 100 g.
• Purpose: for lunch, dinner, festive table.
• Cuisine: Italian.
• Difficulty: medium.

Protein omelette baked with vegetables in the oven is a storehouse of vitamins and minerals. If you do not like a crispy crust, exclude cheese from the recipe. Thanks to bright, colorful vegetables, the casserole will not only turn out delicious, but will also look very beautiful. Children who are difficult to feed with vegetables will not leave without attention a healthy dish if you bake it in muffin tins.

Ingredients:

• eggs - 8 pcs.;
• milk - 300 g;
• broccoli - 150 g;
• Brussels sprouts - 200 g;
• frozen green peas - 150 g;
• onion - 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. Onion cut into half rings, carrots into circles.
2. Put the vegetables in a preheated pan with olive oil, after 10 minutes add green peas, simmer covered for 5 minutes.
3. Separate the broccoli into florets, cut the Brussels sprouts in half, and cut the peppers into cubes. Combine with the rest of the vegetables in the pan, simmer everything together for another 5-7 minutes.
4. Beat the whites until the foam thickens and doubles in volume, add milk, salt, pepper, beat well again.
5. Lubricate the form with olive oil, lay out the vegetables, pour 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: 2 persons.
• Calorie content of the dish: 128 kcal / 100 g.
• Purpose: for breakfast, diet.
• Cuisine: European.
• Difficulty: medium.

Dietary omelette is easily digestible, gives a feeling of fullness, does not harm the figure. Vegetables are rich in vitamins, minerals and fiber, are a source of antioxidants, keep the whole body in good shape. Natural yogurt will not add fat, but will leave a delicate creamy aftertaste. 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. Place the vegetables in the steamer rice bowl, steam for 10 minutes.
3. Separate the yolks from the proteins, carefully rub the yolks with salt. Separately, beat the proteins in a thick foam, add yogurt. Mix whites and yolks. Pour mixture over vegetables.
4. Within half an hour, a dietary lunch will be ready. Before serving, add chopped greens.

Children's omelette in a slow cooker

• Time: 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 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 a steamed apple omelette. With an airy, delicate delicacy, you can diversify the children's menu as soon as eggs are introduced into the child'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, remove the core and cut into small cubes, grate the carrots on a coarse grater.
2. Heat a heavy-bottomed pan, melt the butter, lightly fry the apples and carrots mixed with sugar.
3. Beat eggs with salt and vanilla sugar until foamy, pour in milk in a thin stream, mix gently from bottom to top.
4. Lubricate the bowl with butter, put the apples with carrots, pour the egg mixture.
5. Set the steamer mode in the multicooker, cook for a quarter of an hour.
6. Remove the finished dessert using a wire rack, put on a plate and sprinkle with powdered sugar.

With mushrooms

• Time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 67 kcal / 100g.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

A steamed protein omelet is in perfect harmony with mushrooms and poultry fillets. A hearty yet light dish, perfect for lunch or dinner. For cooking in a double boiler, use only mushrooms. If you want to get an omelet with wild mushrooms, be sure to pre-heat them: 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 each.

Cooking method:

1. Wash the fillet, dry, rub with pepper, Provence herbs, a pinch of salt. Cut into thin strips.
2. Finely chop the mushrooms. Cook with a bird for a couple in a colander or on a double boiler grate for a quarter of an hour.
3. Mix cream, egg whites and salt until smooth.
4. Brush the bowl with oil, add the mushrooms and meat, add the peas and whipped protein mixture.
5. Steam for 25 minutes.

• Time: 40 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 118.3 kcal / 100 g.
• Purpose: for breakfast, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Tomatoes with cheese are a classic combination in Italian cuisine, used not only in pizza, but also in appetizers, sandwiches, hot dishes and soups. Add any cheese except mozzarella to the egg mixture with tomatoes, otherwise it will be too watery. Tomato and Cheese Omelet is low-calorie but nutritious, perfect for breakfast or dinner, while the mixture of Italian herbs will fill the dish with flavors and nutrients.

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. Cheese grate on a fine grater.
3. Beat the eggs until fluffy foam, add salt and seasoning, gradually pour in the milk, mix gently.
4. Lubricate the form with oil, 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.

Subtleties of cooking

A steamed omelet will turn out lush, melting in your 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 cannot be beaten properly, which will affect the consistency of the finished dish.
3. For one egg, add no more than 1.5 tablespoons of milk or cream - the optimal ratio so that the omelette is not watery.
4. Pour the dairy products into the beaten egg mixture in small portions, stirring continuously.
5. Do not use a mixer - the mass will turn out too steep, beat with a whisk or fork.
6. Take milk, eggs, stuffing at room temperature, an omelet from cold foods will not rise.
7. Include no more than 50 percent of the volume of the egg mixture in the composition of the omelette of additional ingredients.
8. Steam the egg-milk mass as soon as the ingredients are mixed, otherwise the dish will not be airy and tender.
9. Temperature fluctuations are detrimental to splendor. To prevent the dish from sinking, do not forget about the lid, do not lift it during cooking and for 3-5 minutes after cooking. Lubricate the inside of the lid with butter.
10. Omelet is delicious hot and cold, but does not keep for a long time. Cold omelet is an original addition to salads or soups.

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Steamed omelet: recipe