Breakfast - a head, the charge for a whole day, a strategically important meal. Omelet for breakfast not just a tasty and nourishing food, it is very useful because in eggs Chicken eggs: a universal and irreplaceable product   It contains large amounts of easily digestible protein, a portion of good cholesterol Cholesterin , Lecithin, biotin and many useful vitamins and minerals. Two or three eggs in the omelet in a lush part of the week - recommended serving of a healthy body needs building materials.

The benefits of chicken eggs

It composed of egg albumen and yolk, which in turn contains fat and cholesterol. For a healthy person need daily intake of "good" cholesterol, measured three hundred milligrams in one chicken egg it contains two hundred - two hundred and twenty milligrams. Fats contained in the yolk, polyunsaturated, harmless to the organism. Protein ninety percent water, ten - of protein in it absolutely no fat and cholesterol. Because quite often to prepare dietary protein omelet.

The structure of the protein includes enzymes - protease, diastase, dipepsidaza and vitamins B, A, E, D, a lot of minerals, the main - calcium and iron. Calorie raw egg per hundred grams of the product is only sixty to seventy calories, fried - a hundred and fifty - one hundred and seventy. The yolk contains fifty or sixty calories, which is three times higher than in the protein.

Omelette "How in the kindergarten"

A thick, elastic, juicy and high in early childhood omelet served children for breakfast. The secret of its preparation is that the scrambled eggs baked in Ovens, in the oven. Two tablespoons egg add two tablespoons of milk and salt to taste: Products tab for one portion, the output of the finished dish in this case is one hundred grams. Recommendation: It is better to prepare several servings of the number of participants feast to get high, fluffy mass. The resulting mixture was poured into a greased form height of twenty centimeters and sent in a hot oven for seven to ten minutes at a temperature of two hundred degrees. Serve juicy omelet, cutting into portions, pour the melted butter.

Lush Japanese omelette

This is a very satisfying dish, which in Japan is called Chavan muschi. Preparing an omelette in a ceramic pot or baking tin, taste and resembles a pudding that is not falls, and holds its shape. In one large egg take one hundred and fifty grams of broth or water, if the egg is small - one hundred to one hundred and twenty grams of liquid. The number of eggs can be any, depending on the portion.

In a separate bowl beat the eggs with the broth or water and filtered through a sieve to obtain a clean omelet, homogeneous. In a small ceramic pot, cup mold or baking dish greased with oil, spread on the bottom slices of ham, sausage, mushrooms, cheese, whatever is in the refrigerator. Then pour the egg mash not to the brim, and the top foil wrapped. Put molds in a pan, fill it with water up to the middle of the bowls, and cook for fifteen minutes at a very high heat, ten - on low. Serve this omelette in these same pots or tins. Willingness to check the hardness of egg mass.

Omletnoe souffle in French

This recipe came to love the French housewife: Parisians love to live and eat in style, any food, despite its simplicity, always qualifies as a gourmet dish. Omletnoe souffle is not just a quick breakfast, it kept a philosophy of love: top - fried appetizing crust, inside it is a delicate and airy. No wonder they say that in order to become a real French chef, you must first learn how to cook an omelette.

In the four large eggs take four teaspoons of powdered sugar. Separate the yolks from the whites, whisk yolks and whites separately until fluffy mass with the powder, separately fry on a hot pan, two omelets. The protein in the yolk omelet lay, wrapped roll, and serve with coffee or cold compote.

Sunday omelette in a pan

This recipe is perfect for a quick Sunday lunch is perfect: a minimum of time to prepare, satiety for a whole day. In a small saucepan melt the butter once it froth, poured the beaten eggs at the rate of two eggs for each consumer. The egg mixture is stirred constantly, to get a paste. Ready omelette check this: mass should grab, but not to become solid. Salt and pepper to taste. Separately, fry the bread until golden brown, smear it with butter and spread the pieces of roasted salmon, salmon, chicken breast, ham or cheese on top - finished egg mush. Serve with lemon wedges and cold champagne. Very good mood for the whole day is guaranteed.

Dietary omelet in a microwave oven

The simplest recipe for efficiency and fast food, which is prepared in five minutes, it does not roasts, there is no oil, keeping all the vitamins. In bowl for microwave oven break the egg and add two tablespoons of milk and whisk with a fork until foam and put in a microwave oven Microwave - irreplaceable assistant modern housewife   for two minutes. This low-calorie diet version of this natural omelet.

The name "scrambled eggs" came into our spoken language in France, where it is not added to this dish is no flour, no milk, no water. French omelet consists of only lightly beaten eggs and salt, it should not be magnificent, because the pan is never covered with a lid. In this case omelette many historical roots and a dozen different countries dispute the championship pedigree in the recipe.

Jeanne Pyatirikova

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