Omelette in a water bath for a child 1. How to cook an omelet for a child: step-by-step recipe

Steamed omelette 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 complementary feeding of children from one year of age. 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. The 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 simplest. It does not require special ingredients or kitchen equipment. There are two ways to prepare this omelet.

Ingredients:

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

Preparation progress:

1. Mix the eggs with milk with a fork and add salt.
2. For the first cooking method, 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 the colander, and place a bowl with the egg mixture in it. Cover the entire structure with a lid and cook for 20-25 minutes.
3. The second method is a little easier. 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 cooking container, place in a saucepan, and cook in the same way for 20-25 minutes.

Steam omelette on water

For those who are lactose intolerant, or simply want to enjoy a lean omelette, we tell you how to cook a steam omelette using water.

Ingredients:

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

Preparation progress:

1. Separate the eggs into whites and yolks. We set the yolks aside, we won’t need them, and beat the whites with a whisk with salt into a strong foam.
2. Add water to the resulting mixture and beat again.
3. Grease the mold with oil.
4. Pour the egg mixture into the mold and place in a double boiler for 10-20 minutes.

You can put a small slice of butter on top of the cooked omelette; it will quickly melt and form a delicious, delicate film.

Omelette in a steamer

Previously, we looked at simple recipes, but you can cook a steamed protein omelette with the addition of vegetables.

Ingredients:

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

Preparation progress:

1. As in the previous recipe, separate the egg whites from the yolks.
2. Mix the egg whites and milk thoroughly and add salt.
3. Pour a glass of chopped vegetables into the bottom of the steamer bowl and pour the milk-protein mixture on top. Mix.
4. Turn on the device and set the timer for 20 minutes. When the steamer signals the end of cooking, stir the almost finished omelette and turn it on again, setting the timer for another 10 minutes.
5. Place the finished dish on a plate and serve with herbs.

Omelette with vegetables

Without vegetables - nowhere. After all, this is the basis of a healthy diet. And with the advent of freezers in our kitchens, we can enjoy a summer vegetable omelet in the midst of winter!

Take for 2 servings: 4 eggs, half a glass of fresh milk, one and a half glasses of any vegetables cut into cubes (zucchini, cauliflower, sweet peppers, onions, green peas, etc.).

In winter you can use frozen vegetables, but in summer you can use seasonal ones.

Place vegetables in a rice bowl. Beat eggs with milk, salt to taste and pour this mixture over our vegetables. Mix everything and turn on the steamer for 20 minutes. After our steamer assistant has switched off, stir the half-finished omelette again and turn it on for 10 minutes.

Recipe for steam omelette 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.

Preparation progress:

1. Mix eggs with salt and milk.
2. Wash the tomato and cut into medium cubes. If desired, the tomato can be blanched and the skin removed.
3. Mix the milk-egg mixture with the chopped tomato.
4. Grease a small baking dish with oil.
5. Pour about a glass of water into the multicooker bowl, place a wire rack and a container with the future omelet inside.
6. Close the multicooker, start the “Steam” mode, set the timer for 20 minutes.
7. Give the finished omelette a little time to cool, then turn the pan over and easily remove the finished dish onto a plate.

Steam omelette

Steam omelette, if not at the top of the list of dietary dishes, is certainly in their top ten. This dish is also a regular on therapeutic diets and perfectly complements the menu of those who are struggling with excess weight. However, it is included in the diet of children after one year.

Below we will offer several options for preparing a steam omelette in a steamer and without it, using various devices, and also tell you how to make an omelette for a child.

Steam omelette - recipe in a slow cooker

Ingredients:

• large chicken eggs of category C-0 – 4 pcs.;
• milk – 125 ml;
• any fresh vegetables or mushrooms (optional) - to taste;
• hard cheese (optional) - to taste;
• ham (optional) - to taste;
• hot water;
• salt - to taste;
• fresh chopped greens.

Preparation

The correct proportions of eggs and milk are the key to success when preparing any omelet, including steam ones. Therefore, the ideal option would be to use a kitchen scale. If there are any, then first place a deep bowl on them, note its weight and beat in the eggs. After this, pour milk into the container in an amount equal to the weight of the eggs, season with salt and the desired spices and stir with a fork or whisk until smooth, but do not beat under any circumstances, otherwise the result will be spoiled.

If you don’t have a kitchen scale, then when determining the amount of milk, take into account that one egg of category C-0 usually weighs 60-65 g.

In this case, we will cook a steam omelette in a slow cooker. To do this, pour the egg-milk mixture into molds and place them in a multi-pan, and carefully pour hot water into the bottom. You can prepare an omelette as is, or add any chopped vegetables, ham or cheese, or fresh herbs to the egg mixture. If you add vegetables with dense pulp, it is better to boil them a little in salted water first.

Cook the omelette in the “Steam” mode for fifteen minutes, and then carefully remove the molds from the multicooker container and can serve.

Protein steam omelette - recipe

Ingredients:

• egg whites – 3 pcs.;
• water – 45-50 ml;
• butter – 20 g;
• salt - to taste.

Preparation

To prepare a protein steam omelette, mix the whites with water, add a little salt and beat using a mixer or whisk. The result should be a lush, foamy mass, which we now pour into an oiled mold. Cover it with foil or a loose lid and place it in any steaming device. This can be either a double boiler or a regular sieve placed on a pan of water and covered with a lid. Steam the white omelette for ten minutes. After this, you can serve it, seasoning it with butter if desired.

This protein omelet is indispensable for dietary nutrition, the fight against excess weight, as well as in children's nutrition from one year old.

Steam omelet for a child

Ingredients:

• quail eggs – 4 pcs.;
• milk – 45 ml;
• butter – 5 g;
• salt - to taste.

Preparation

Steam omelet can be introduced as complementary food to children starting from one year. For this, it is better to use quail eggs, as they are less allergenic and more beneficial for the child’s body.

To prepare an omelet for a child, break the quail eggs into a bowl, add milk and shake the mixture with a fork until smooth. When ready, pour it into a pre-oiled mold and place it in a double boiler or any other device for steaming. Steam the omelette for twenty minutes, then turn it over onto a plate, let it cool until warm and serve it to the baby.

In the microwave

If you don’t have any time to cook, 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 utensils, from one large glass bowl for the microwave to ordinary mugs.

Ingredients:

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

Preparation progress:

1. Take 2 mugs, beat 1 egg into each and mix with a fork with salt, pepper and milk.
2. Three cheese on a grater.
3. Cut the ham into small cubes or also into three on a grater.
4. Place 1-2 tbsp in each mug. l. cheese and ham, mix.
5. Place the mugs in the microwave, no 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 firm.
6. We serve the finished omelette to the table directly in mugs; you can sprinkle with chopped herbs if desired.

Useful tips

• To prepare a classic omelet, it is important to follow the correct proportions. The ideal ratio of eggs and milk in this dish is 1:1. On average, this means that for 1 glass of milk you will need 4 large chicken eggs or 5 medium ones. Before breaking the shell, the eggs must be washed very thoroughly under cold running water to prevent particles of feathers or dirt from getting into the omelet. You can also wash eggs with a baking soda solution.
• When mixing eggs with milk, it is important to achieve a uniform consistency. This is the only way you will get a tender and airy dish that both adults and children will love.
• If desired, chicken eggs can be replaced with quail eggs. In this case, instead of 1 chicken egg, you need to use 4 quail eggs.
• If you plan to give this omelet to young children, make sure they are not allergic to egg whites.

• The easiest way to cook such an omelette is in a double boiler or slow cooker, but if you don’t have such equipment, it can be replaced with a water bath.
• As a rule, a diet omelette is prepared only from eggs and milk, but, if desired, you can add butter to it so that the omelette holds its shape better. You can also place steamed broccoli, green peas or green beans at the bottom of the container or mold.
• To add some spice to the omelette, you can add a little soy sauce to the egg-milk mixture.
• When mixing eggs with milk, you can add 1-2 tbsp. l. wheat flour. This omelette will not be very airy, but more satisfying.

Steamed omelette with mushrooms

To add a little variety to your breakfast or dinner, you can prepare a delicious steam omelet with mushrooms. Any mushroom will do for this purpose, but the most affordable and aromatic ones are champignons.

Ingredients:

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

Preparation progress:

1. We clean the mushrooms, wash them and chop them finely.
2. Place the prepared mushrooms in a colander and steam for 10 minutes.
3. Mix eggs with water, salt, pepper, flour and sauce.
4. Transfer the mushrooms to an omelet bowl, add the peas, and pour in the prepared egg.
5. Let it steam for 30 minutes.

Steamed omelette with pieces of bread and cheese in a slow cooker

Ingredients:

• chicken eggs – 2 pcs.;
• kefir – 1/3 cup;
• salt - to taste;
• white bread – 1 piece;
• Dutch cheese – 30 grams;
• dill - 3 sprigs.

How to cook a steamed omelette in a slow cooker with kefir:

1. Beat the eggs into a convenient deep container
2. Pour kefir in there and add salt. Whisk the ingredients until smooth
3. White bread (can be a loaf) cut into cubes
4. Dutch cheese also cut into squares
5. Wash the dill and chop finely
6. Add the bread, cheese and dill to the bowl with the remaining ingredients for the steamed omelet in the slow cooker. Stir
7. Take a steaming bowl and line it with cling film or foil. Fill the top of the omelette.
8. Pour water into the multicooker bowl
9. Distribute the mixture into the mold and close the multicooker lid.
10. Turn on the “Steam” mode and cook for 15 minutes
11. Place the finished omelette from the multicooker bowl on a plate and garnish with fresh dill, a wonderful breakfast is ready!

Bon appetit!

Recipe with tomatoes and cheese

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

Ingredients:

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

Preparation progress:

1. Wash the tomato and cut into medium cubes. If desired, you can pour boiling water over the tomato and remove the skin.
2. Three cheese on a grater.
3. Whisk milk, eggs and salt.
4. Mix the egg mixture with tomato and cheese and pour into the mold.
5. Place the omelette in a double boiler or water bath and cook for about half an hour until done.

Video recipe

In this video you will find detailed step-by-step instructions for preparing a diet omelette in a double boiler.
The author explains in detail how to mix all the necessary ingredients, and also offers several options for serving the finished dish. So, now you know how to cook a fluffy, airy omelette in a double boiler. Do you often cook diet meals? Have you ever managed to make such a fluffy omelette before? Did you like our recipe? What would you change about it? Would you add any spices? Share your ideas in the comments.

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Subtleties of steaming omelette

1. The main rule of any omelet 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, take 2 shell halves full of milk.
2. Eggs for omelettes must be fresh. No more than 5 days should pass after their demolition. You can use eggs that are not fresh, but they will not beat as well and the dish will not be as fluffy.
3. Refrigerated omelette ingredients mix best without lumps.
4. Beat the omelette with a fork or whisk. A mixer is not suitable for this purpose, as it makes a too homogeneous mass that 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 fluffiness. The fewer additives, the more airy it is.
7. To prevent the finished omelette from settling, do not remove the lid during cooking until the mixture becomes thick, and for another 5 minutes after cooking is complete. Sudden temperature changes “blow away” the dish.

Steamed dishes are the basis of dietary nutrition. A steamed omelet is a win-win option for breakfast. The steam treatment method preserves the vitamins, taste, and color of the ingredients. Food cooks evenly without burning or drying out. You save time because the food does not need to be turned over or stirred. Those who love healthy eating, are on a diet, and want to diversify their daily menu should learn how to cook a steam omelet. Steaming reveals many shades of taste and aroma and requires much less salt and spices than boiling and stewing.

Steamed omelette for a child in a double boiler: recipe

The ratio of ingredients for the “correct” omelet is presented above. If you want to diversify the taste of your dish, add herbs, cottage cheese/cheese, vegetables, meat, etc. to the omelette mixture before heat treatment. All additional components, except for greens and cottage cheese/cheese, must be ready to eat. This means that vegetables and meat should be boiled or stewed.

If the prospect of baking does not please you at all, prepare a steam omelet. This is quite easy to do, and the result will please both you and the baby. In addition, this dish is suitable for dietary tables. 1. Prepare the baking tins: grease them with butter. 2. Pour the omelette mixture into the molds. For the basic omelet recipe, see the beginning of the article. 3. Place the molds on the steamer grid. Place the mesh in a steamer with boiling water. Cover the steamer with a lid.

4. Cooking time: 10 minutes (from the moment the water boils).

Another great option for preparing a baby omelet is in a mug or jar.

1. Pour milk and egg into a clean, dry jar, such as baby puree, and add salt. For the basic omelet recipe, see the beginning of the article.

2. Cover the contents of the jar with a lid and shake thoroughly. 3. Place a silicone mat or cloth napkin of a suitable size on the bottom of the pan. Place a jar with the omelette mixture and fill it with water (up to the shoulders of the jar). Cooking time: 10 minutes from the moment the water boils.

Using a slow cooker, you can either bake the omelette mixture or steam it.

Option 1. Baking

2. Grease the multicooker bowl with oil. 3. Pour the mixture into the multicooker bowl. 4. Set the “Baking” mode. Cooking time depends on the volume of the mixture. For an omelet from 1 egg, 10 minutes is enough.

Important. The height of the omelette in this case depends on the volume of the omelette mixture: the more eggs and milk, the higher the omelette.

5. Do not open the multicooker lid immediately after the sound signal. Let the dish rest a little (5-10 minutes). But it’s better to turn off automatic heating.

Option #2. Steaming

1. Prepare the omelette mixture. 2. Pour water into the multicooker bowl (to the minimum level marked on the inside of the bowl). 3. Pour the mixture into refractory molds, pre-greased with oil. Place the molds on a steaming grid. Place the mesh in the multicooker bowl. 4. Set the “Steam” mode. Cooking time: 10 minutes. 5. Do not open the multicooker lid immediately after the sound signal. Let the dish rest a little (5-10 minutes). But it’s better to turn off automatic heating.

1. Prepare the omelette mixture (see recipe above). 2. Grease a convenient microwave-safe container with butter. These can be baking molds (ceramic or silicone), cups or glasses of suitable volume 3. Pour the mixture into a pre-prepared form, place on the oven stand, cover with a dome lid (used for heating dishes). 4. Cooking time from 3 minutes. It all depends on the power of your oven and the amount of omelette mixture.

1. Prepare the omelette mixture (see recipe above). 2. Pour the omelette mixture into a plastic bag or baking bag. If you choose to use a sleeve, tie it tightly at one end before pouring the omelette mixture into it. Tie the bag/sleeve with the mixture carefully. 3. Place the omelette bag in an additional bag. The additional bag should also be tied well. 4. Place the bag in boiling water. Cooking time: from 10 to 30 minutes (it all depends on the amount of omelette mixture).

5. Place the prepared omelette on a plate.

In a water bath

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

A classic omelette prepared in a water bath according to a simple recipe is light, tender, rich in B vitamins and folic acid. The low-calorie dish is suitable for dieters and children over one year of age. An omelet 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. Beat 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-capacity pan with a cloth or silicone mat, place a container with the egg mixture, and fill with water, which should reach the middle of the bowl with the omelette.
4. Steam the omelette in a saucepan, covered, in slowly simmering water for 25 minutes.

How to make a steamed omelette

People who follow a healthy diet and steam their food can add a steamed omelet recipe to their cookbook. It can be served with steamed porridge or vegetables. In any case, this is not only healthy, but also very tasty food.

Ingredients:

• eggs - 2 pcs.
• milk - 3 tablespoons
• salt - to taste

Step-by-step cooking recipe:

1. For one serving of omelet you need two eggs, three tablespoons of milk and a whisper of salt.
2. Break the eggs into a bowl, add milk, salt to taste. Mix everything. The egg-milk mixture is ready.
3. Take a bowl or deep bowl and a saucepan in which you can place the bowl. The pan must be large so that the bowl fits freely into it. Place cling film tightly against the sides of the bowl and pour in the mixture.
4. Pour water into a saucepan of appropriate size and bring it to a boil.
5. When the water boils, lower the bowl into the pan. Cover with a lid, reduce heat and cook for 7-10 minutes.

In a slow cooker

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

Cooking a protein omelet in a slow cooker is quick and easy. The dish is made without yolks, so 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 omelet from the multicooker is airy and porous, and the taste is delicate, which children will definitely like. Pairs perfectly 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 whites with sour cream, gradually pour in the milk, beat until thick foam until the lumps disappear.
3. Pour the protein mixture into a greased multicooker pan.
4. Set the “Steam” mode and cook for 7–10 minutes.
5. Peel the zucchini, cut lengthwise into thin slices, add salt and pepper. Steam for a quarter of an hour.
6. Serve on top of lettuce leaves and sprinkle with chopped herbs.

In a steamer

• Time: 45 minutes.
• Number of 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 satisfying lunch, but don’t know how to make it healthy? Steam a Greek island omelette with olives, soft cheese and lemon juice. With the same ingredients you will get an excellent steamed protein omelette if you separate the yolks from the whites 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 – 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 pepper, paprika - a pinch.

Cooking method:

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

Protein omelet in the oven

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

A protein omelet baked with vegetables in the oven is a storehouse of vitamins and minerals. If you don't like a crispy crust, omit the cheese from the recipe. Thanks to bright, colorful vegetables, the casserole will not only be delicious, but will also look very beautiful. Children who find it difficult to feed vegetables will not ignore this healthy dish if it is baked 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.;
• red and green sweet peppers – 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 the onion into half rings, carrots into circles.
2. Place the vegetables in a heated frying 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 into halves, and cut the pepper into cubes. Combine with the rest of the vegetables in the pan, simmer everything together for another 5-7 minutes.
4. Beat the egg whites until the foam thickens and doubles in volume, add milk, salt, pepper, and beat well again.
5. Grease the pan with olive oil, lay out the vegetables, fill with the protein-milk mixture, sprinkle with chopped herbs and grated cheese.
6. Bake in a preheated oven at 190 degrees for 20–25 minutes.

Steam omelette recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Steam Omelette”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Steam Omelette is 83.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Vegetable dietary

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 128 kcal/100 g.
• Purpose: for breakfast, diet.
• Cuisine: European.
• Difficulty: medium.

Diet omelette is easily digestible, gives a feeling of fullness, and does not harm the figure. Vegetables are rich in vitamins, minerals and fiber, are a source of antioxidants, and keep the entire body in good shape. Natural yogurt will not add fat, but will leave a delicate creamy aftertaste. Prepare this omelet for breakfast or lunch, and you will be guaranteed a boost of energy and positive emotions for the whole day. 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. Cut the zucchini, carrots and peppers into cubes, add salt and oil.
2. Place the vegetables in the rice bowl of a steamer and steam for 10 minutes.
3. Separate the yolks from the whites, thoroughly grind the yolks with salt. Separately, beat the whites into a thick foam, add yogurt. Mix the whites and yolks. Pour the mixture over the vegetables.
4. Within half an hour, the diet lunch will be ready. Before serving, add chopped herbs.

The simplest omelette recipe

For two servings of omelet you will need 3-4 eggs, 0.5 tbsp. milk and salt.

Beat the eggs well, add milk, add salt and pour into a rice bowl or any other vessel that fits in your steamer, after greasing it with oil.

In my case, this is an ordinary metal rectangular bowl.

Steam for 15-20 minutes.

This omelette can be prepared on its own, or you can pour it over buckwheat or rice porridge, diced sausage or ham.

In principle, you can cook such an omelette in a slow cooker if you haven’t yet acquired a double boiler.

Children's omelette in a slow cooker

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 127.5 kcal/100 g.
• Purpose: for breakfast, dessert.
• Cuisine: European.
• Difficulty: easy.

Children's favorite sweet desserts can be not only tasty, but also healthy. Both qualities combine perfectly in a steamed apple omelette. You can diversify the children's menu with an airy, delicate delicacy 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 frying.

Ingredients:

• egg – 3 pcs.;
• milk – 75 g;
• apples – 1 pc.;
• carrots – 1 pc.;
• butter – 10 g;
• sugar – 2 tsp;
• corn flour - 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 frying pan with a thick bottom, 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. Grease a bowl with butter, add apples and carrots, and fill with egg mixture.
5. Set the multicooker to “Steam” mode and cook for a quarter of an hour.
6. Remove the finished dessert using a wire rack, place on a plate and sprinkle with powdered sugar.

With mushrooms

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

A steamed egg white omelette goes well with mushrooms and poultry fillet. A hearty but light dish suitable for lunch or dinner. For cooking in a steamer, use only champignons. If you want to get an omelette 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.;
• turkey, guinea fowl or chicken fillet - 1 breast;
• fresh champignons – 5 pcs.;
• frozen peas – 2 tbsp. l.;
• salt – 2 pinches;
• pepper, Provencal herbs - a pinch.

Cooking method:

1. Wash the fillet, dry, rub with pepper, Provençal herbs, and a pinch of salt. Cut into thin strips.
2. Finely chop the champignons. Steam the bird in a colander or on a steamer rack for a quarter of an hour.
3. Mix cream, egg whites and salt until smooth.
4. Grease the bowl with oil, add mushrooms and meat, add peas and whipped egg white mixture.
5. Steam for 25 minutes.

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

Tomatoes and cheese are a classic combination in Italian cuisine; it is used not only in pizza, but also in appetizers, sandwiches, main dishes and soups. Add any cheese other than mozzarella to the egg and tomato mixture, otherwise it will be too watery. An omelette with tomatoes and cheese is low-calorie but nutritious, suitable for breakfast or dinner, and a mixture of Italian herbs will fill the dish with aromas 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 the tomatoes into slices, ham into cubes.
2. Grate the cheese on a fine track.
3. Beat the eggs until fluffy, add salt and seasoning, gradually pour in the milk, mix gently.
4. Grease the pan with oil, lay out the tomatoes, ham, add the egg mixture, sprinkle with cheese.
5. Cook for half an hour in a double boiler or water bath.

Subtleties of cooking

A steamed omelette will turn out fluffy, melt-in-your-mouth, tender, if you follow a few simple rules:

1. If you are lactose intolerant, dairy products can be replaced with boiled water, vegetable or meat broth.
2. Take only fresh products; eggs older than 5 days will not be able to be beaten 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 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 mixture will be too stiff; beat with a whisk or fork.
6. Take milk, eggs, and filling at room temperature; an omelette made from cold ingredients will not rise.
7. Include no more than 50 percent of the volume of the egg mixture in the omelette of additional ingredients.
8. Steam the egg-milk mixture immediately after mixing the ingredients, otherwise the dish will not be airy and tender.
9. Temperature changes are detrimental to pomp. To prevent the dish from settling, do not forget about the lid; do not lift it during cooking and for 3-5 minutes after cooking. Grease the lid from the inside with butter.
10. Omelette is delicious hot or cold, but does not keep for long. Cold omelet is an original addition to salads or soups.

Step-by-step preparation

1. First, break 4 eggs into a deep container. Shake them and add 1 glass of milk. Next, beat until smooth. Add salt to taste and mix everything thoroughly again. It is more convenient to beat with a whisk, but you can also use a spoon or fork.
2. Pour the resulting mass into a steamer container intended for liquid dishes.
3. Place the container in the steamer and set the time for about 25 minutes. The exact cooking time depends largely on the power of the steamer itself.
4. After 25 minutes, remove the container from the steamer. Cut the finished omelette into portions and place on flat plates. The omelette turns out very fluffy, airy and tastes good. You can add vegetables, dried fruits or jam to it. Bon appetit.

Video

Good day to all!

For some time, my child did not recognize the egg at all, no matter in what form it was offered to him. We have tried many options for omelettes. I will share with you one of the few ways to prepare an egg that my daughter liked.

To prepare it you will need one chicken egg and half a glass of milk (50 ml). If you want to make it for several servings, then take products based on 1 egg = 50 ml of milk.

Beat the egg for one minute. If you wish, you can add just a little salt.

Add milk.

Mix the egg and milk together well.

Next, we need a glass jar with a lid in which we will cook our omelet in a water bath.

We pour everything into this jar. Close the lid.

Prepare the pan. You need to put something on the bottom of the pan so that the jar does not come into contact with the bottom. I use a discarded plastic jar lid. Due to the high temperature, it may become deformed.

Pour water into the pan and place the jar on the lid. The water level should be about 1-2 cm higher than the omelette itself.

Place on medium heat. After the water boils, cook the omelette for 20 minutes. We do not open the lid. As a result, the omelette will double in size or more.

In this version, the omelette turns out very juicy and tender. It just melts in your mouth..html

Steam omelet is a dish recommended for children's and diet food. It is often used when feeding children over one year of age, as well as in the diet of people with chronic diseases of the gastrointestinal tract - pancreatitis, gastritis, stomach ulcers. It is in a steamed omelet that all the beneficial substances of an egg dish are maximally preserved - vitamins B, A, D, E, lutein, lysine, arginine, aspartic, folic acid and others.

The steam product does not contain carcinogens, waste, or an abundance of cholesterol and calories, making the dish suitable for the prevention of obesity, premature aging and diseases of the cardiovascular system in people over 45 years of age. Being the basis of proper nutrition, omelet is often present in protein diets for weight loss.

Subtleties of cooking

• Milk can be replaced with chicken broth or boiled water. This is most relevant for people suffering from milk protein intolerance.
• Add seasonings to the dish already on the plate. If you generously sprinkle an omelette with spices before cooking, hot steam will neutralize most of them, which will lead to a loss of its taste.
• For a strict diet, prepare a protein omelet. A dish of whipped egg whites will provide a more gentle meal during the active phase of a weight loss diet and during acute pancreatitis.
• When baking in a double boiler, monitor the liquid level. In a unit without a water level indicator, it is necessary to check its presence every twenty minutes. It is recommended to do the same when preparing a dish in a water bath.

The calorie content of a steam omelette is 136 kcal, thanks to which nutritionists welcome the inclusion of the dish in the diet of those losing weight as a morning and afternoon meal.

In a steamer

Classic recipe

The recipe for an omelet in a steamer can be called a classic: it is in it that a light and airy steamed omelet is traditionally prepared in a frying pan. It is not customary to include fried sausage, ham and spicy cheese in a dietary dish, but low-fat cottage cheese and steamed carrots would be appropriate. When cooking scrambled eggs in a double boiler, omit the milk from the recipe.

You will need:

• eggs - 3 pieces;
• milk - half a glass;
• salt.

Preparation:

1. Mix eggs with salt and milk.
2. Pour the mixture into a greased bowl and, lowering it into the unit, bake for twenty minutes.

How to cook a steam omelette without a steamer? Organize a water bath: pour water (up to half) into a container with a thick bottom and, placing a bowl with the egg mass in it, simmer over low heat for 25-35 minutes with the lid closed. It is better to take a metal omelet mold and pre-grease it with oil. Important: the bottom of the bowl should touch the surface of the water, and not sink into it.

A steamed omelette without a steamer turns out fluffy and tender due to the uniform heating of the dish, and thanks to the exposure to low temperatures (no more than 100°C), all beneficial substances will retain their properties.

It’s easy to make a steam omelette using a plastic bag: pour the omelette mixture into it and, carefully tying it, place it in a pan of boiling water. Cook the omelette over low heat for 15 minutes, then cut the bag and serve the dish.

With meat

The recipe for a steam omelette with meat cannot be supplemented with minced or finely chopped onion and breadcrumbs, as in the photo. Without losing the taste of the dish, beef can be replaced with boiled chicken breast or lean pork.

You will need:

• eggs - 4 pieces;
• beef - 200 g;
• milk - half a glass;
• butter - teaspoon;
• spices, salt.

Preparation:

1. Boil the meat and grind in a blender.
2. Mix spices, salt, eggs, milk.
3. Pour a third of the omelette mixture into the steamer bowl and bake for 10 minutes until set.
4. Mix another third of the mixture with the meat and pour into the first layer. Cook for another 10 minutes.
5. Pour the remaining mixture over the mixture and bake for another 10 minutes until done. The omelette is ready to serve.

The result is a hearty and delicate puff omelette with meat, which can be served for lunch as a second course. If time is short, all the ingredients can be mixed and baked in one layer - it will be appetizing, but less elegant. To cook a steamed omelette in a multicooker, use the “Baking” or “Multicook” mode with the cooking time specified in the recipe.

Omelette with meat (puff paste)

For 2 servings we will need 150-200 grams of beef meat, 4 eggs, half a glass of milk, butter and salt.

• First, boil the meat in a small amount of water, cool and grind in a meat grinder or blender.
• Mix eggs with milk, salt and pepper to taste.
• Pour a third of the egg-milk mixture into a rice bowl (or small bowl) and steam until thickened (10 minutes).
• Then mix another third of the mixture with the prepared minced meat and pour it on top of the first layer of omelet. Turn on the steamer for another 10-15 minutes.
• After the second layer has thickened, pour in the remaining third of the egg-milk mixture and cook in a double boiler until tender (another 15 minutes).

You can also prepare a “lazy” version of this omelet - simply mix the egg, milk and meat and cook without dividing into layers. It will be no less tasty, but, of course, not as impressive;)