Fluffy omelet without milk and sour cream: an idea from YoungChef

If you don't know what to make for breakfast that's quick and easy and doesn't require a lot of ingredients, make an omelet. Without milk, sour cream, and in just 5 minutes, this dish will become your favorite.

The popular chef YoungChef shared a recipe for a fluffy omelet without milk and sour cream. Published on Instagram.

Ingredients:

• Eggs - 3 pcs.
• Cream cheese
• Pepper
• Salt

Method of preparation:

1. Beat eggs with salt.
2. Pour the eggs into a well-heated frying pan.
3. At the same time, make circular movements with a spatula in the center of the omelet. This is necessary so that the dish can rise and turn out fluffy.
4. As soon as the omelet starts to rise, put the pan on a cold surface. Smooth the sides and shape with a spatula. Season with pepper.
5. Spread the cream cheese on top. Wrap the omelet in half.

Earlier, the chef Yevhen Klopotenko shared a recipe for a real French omelet without a gram of flour, milk, or oil on his YouTube channel, which can be prepared in 5 minutes.

"The secret to the perfect taste of the dish is that it contains nothing but eggs and that it should be salted only at the very end to make it tender," the chef said.

Ingredients:

• Eggs - 2 pcs.
• Butter - 30 g
• Salt - a pinch
• Pepper - to taste
• Mixed salads - 100 g
• Parsley - a bunch
• Hard cheese - 30 g

Method of preparation:

1. Beat the eggs well.
2. Heat a frying pan, melt the butter, and pour in the egg mixture.
3. Allow the omelet to set a little, but add a little salt to make the top runny.
4. Very gently, using a fork or spatula, roll the omelet into a roll and place it on a plate.
5. Sprinkle with grated cheese, add parsley and mixed salad.

Earlier, nutritionist komchenko_tania shared on her Instagram page how to make an omelet with the perfect texture. The expert fries this breakfast using a special technology.

Omelet with spinach and Adyghe cheese

Ingredients:

• Eggs - 2 pcs.
• Soy cream - 50 ml
• Cherry tomatoes - 1 pc
• Spinach - 4-5 large leaves

• Adyghe cheese - 50 g
• Dill - to taste
• Salt, pepper - to taste

Method of preparation:

1. Fry the tomato in a frying pan, add salt to release the juice.
2. Put eggs in a blender, and add cream, salt, and pepper to taste.
3. Blend for 1 minute.
4. Pour into the pan with the tomatoes and immediately close the lid. It is important not to open the lid. Fry over low heat until the edges of the omelet are browned.
5. Turn off the stove and leave it under the lid for another 5-10 minutes.
6. Then open it. This omelet will no longer settle.
7. Fry the spinach separately for 2-3 minutes to preserve the color.
8. Turn off the heat, and add the chopped Adyghe cheese.
9. Put it all on the omelet and sprinkle with dill or parsley.