Fried eggs with green onions. Flavorful breakfast: prepare an omelet with onions. Omelette with onions

Eggs with green onions are a delicious protein-vitamin combination that can be used in the preparation of countless variations of a wide variety of dishes. In addition to their versatility and wonderful taste, eggs with green onions are quite healthy. While eggs contain valuable amino acids and microelements, being an excellent source of protein, green onions stimulate the appetite, strengthen the immune system, saturate the body with vitamins, and also have anti-inflammatory and antibacterial properties.

Eggs with green onions are good both on their own - in the form of scrambled eggs, scrambled eggs, stuffed appetizers and baked versions of the omelette - and as part of other dishes where they act as a filling - pies, pies, pita bread appetizers, etc. Whatever dish you undertake to prepare, we dare to assure you that it will take you a minimum of time at the smallest cost, while the result will exceed all expectations. Eggs with green onions are very simple, quick, inexpensive and incredibly tasty. See for yourself using our recipes!

The first thing that comes to mind when you hear the phrase “eggs with green onions” is, of course, scrambled eggs or an omelet. We invite you to prepare a tender, fluffy omelette for breakfast that all family members will be happy with.

Omelet with cheese and green onions

Ingredients:
4 large eggs,
200 ml milk,
4 green onions,
100 g cheese,
20 g butter,

Preparation:
Break the eggs into a deep bowl and beat well with a whisk or mixer until fluffy. Pour in the milk and beat the mixture thoroughly again. Stir in chopped green onions, salt and pepper to taste. Melt the butter in a frying pan and pour the mixture into the pan. Cover with a lid and cook over low heat for 5-7 minutes. A couple of minutes before cooking, sprinkle the omelette with grated cheese.

If you still want something unusual for breakfast, we recommend preparing the Japanese version of scrambled eggs with cheese and green onions. This dish, called niratama, is good served with toast or hot rice.

Niratama (Japanese scrambled eggs with green onions)

Ingredients:
3 large eggs,
100 g green chives (1 small bunch)
2 teaspoons vegetable oil,
1 teaspoon sugar,
1/2 teaspoon soy sauce,
1/4 teaspoon salt.

Preparation:
Wash the onion thoroughly in a bowl of water, dry and chop. Whisk eggs, sugar, soy sauce and salt in a small bowl until smooth. Heat vegetable oil over medium heat and add chopped green onions. Cook until it turns bright green and becomes limp. Pour the egg mixture into the pan and reduce heat. Cook until the eggs become opaque. Using a spatula, periodically scrape the eggs from the surface of the pan and stir until the eggs reach desired doneness. Serve the dish hot.

The following recipe involves cooking eggs with green onions in the oven. Its undoubted advantage is that the dish is prepared in portioned pots, which can be beautifully served to the table; moreover, during baking, the eggs become fluffy and airy, reminiscent of a delicate soufflé.

Baked eggs with cheese, ham and green onions

Ingredients:
6 large eggs,
1/2 medium onion
150 g cheese,
120 g ham,
3/4 cup milk,
2 cloves of garlic,
3-4 green onions,
20-40 g butter (for greasing the molds),
2 tablespoons vegetable oil,
1/4 teaspoon salt.

Preparation:
Preheat the oven to 200 degrees. Heat vegetable oil in a medium frying pan and add chopped onions. Fry until soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
Thoroughly grease six portioned ramekins (about 250 ml capacity) and place them on a baking sheet. In a bowl, beat eggs with milk, chopped green onions and salt. Add the fried mixture, finely diced ham and grated cheese. Stir and divide mixture evenly between prepared ramekins. Place the ramekins in the oven and bake for 20 to 25 minutes until golden brown. Serve the dish warm.

There is nothing easier than boiling hard-boiled eggs, mixing them with chopped green onions and seasoning with sour cream. We present to your attention a simple salad, which, despite the minimum of ingredients included in it, turns out very tasty and satisfying. If you wish, you can add a small amount (100-150 g) of grated cheese to this salad.

Egg salad with green onions

Ingredients:
4 eggs,
1 bunch of green onions,
100 g sour cream,
salt and ground black pepper to taste.

Preparation:
Boil the eggs hard and cool. Sort out the green onion feathers, rinse well, dry and finely chop. Cut the boiled eggs into small cubes, place in a salad bowl, add green onions and season with sour cream. Add salt and pepper to taste. Serve the salad chilled.

Deviled eggs are a very popular appetizer on the holiday table, and we offer you two versions of this dish - eggs stuffed with cucumber and green onions and eggs stuffed with cod liver and green onions. This delicious snack will appeal to both adults and children, while its preparation will take just a few minutes.

Eggs stuffed with green onions and cucumbers

Ingredients:
6 eggs
1 large cucumber
1/2 bunch of green onions,
3-4 tablespoons of mayonnaise,
salt to taste.

Preparation:
Boil the eggs hard for 10 minutes and cool. Carefully peel the eggs and cut them in half lengthwise. Remove the yolks and chop. In a bowl, mix the yolks, cucumber cut into small cubes, chopped green onions and mayonnaise. Stuff the egg halves with the resulting filling. The finished appetizer can be sprinkled with chopped green onions or dill.

Eggs stuffed with cod liver and green onions

Ingredients:
5 eggs
100 g cod liver,
2 tablespoons mayonnaise,
3-4 green onions,
a few sprigs of parsley,
salt and ground black pepper to taste.

Preparation:
Boil the eggs hard, cool, peel and cut in half lengthwise. Remove the yolks and chop. Place the cod liver on a plate and mash thoroughly with a fork until smooth. Mix the liver with the yolks, mayonnaise and chopped green onions. Fill the egg halves with the resulting filling using a pastry bag or bag, making a hole in it. Garnish the appetizer with parsley leaves. Serve chilled.

Another great snack option is pita bread with eggs and green onions. You can fry the finished snack in a frying pan, bake it in the oven, or put it in the refrigerator for several hours to soak, wrapped in cling film. Whichever option you choose, eggs and green onions are always a win-win topping.

Lavash with eggs and green onions

Ingredients:
1 pita bread,
4 eggs,
1 bunch of green onions,
2-3 tablespoons of mayonnaise,
salt and ground black pepper to taste.

Preparation:
Boil the eggs hard, cool, peel and chop. Finely chop the green onions and mix with the eggs. Cut the pita bread into squares and coat each square with mayonnaise. Place a small amount of filling on one edge of each square and carefully roll it up, tucking the edges. Another cooking option is to grease the entire sheet of pita bread with mayonnaise, evenly distribute all the filling over its surface, roll it up and cut it into portions.

Baked toast with eggs and green onions is a great snack option when you're tired of regular sandwiches.

Baked toast with eggs and green onions

Ingredients:
1 baguette,
2-3 eggs,
1/2 bunch of green onions,
150-180 g cream cheese,
2-3 cloves of garlic,
50 g butter,
2 tablespoons of mayonnaise.

Preparation:
Boil the eggs hard, drain and peel, then grate on a fine grater. Preheat the oven to 180 degrees. Cut the baguette into slices slightly more than 1 cm thick. Lightly brush the baguette slices with melted butter and place on a baking sheet lined with foil. Bake for about 5 minutes until the bread begins to turn golden. Cool to room temperature.
Mix softened cream cheese with pressed garlic and mayonnaise until smooth. Brush each piece of baguette with desired amount of cream mixture. Top each toast with grated eggs and chopped green onions.

For an unusual way to serve scrambled eggs with green onions on top of puff pastry, check out our next recipe.

Puff pastry appetizer with eggs, bacon and green onions

Ingredients:
1 package frozen puff pastry
6 large eggs,
200 g cheese,
1/2 cup sour cream,
3-4 green onions,
100 g bacon (optional)
1 tablespoon vegetable oil,
salt and ground black pepper to taste.

Preparation:
Pre-defrost puff pastry. Preheat the oven to 200 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry sheet into a rectangle and cut 6 equal rectangles from the sheet. Using a fork, prick the entire surface of the dough. Place the dough rectangles on the prepared baking sheet and refrigerate for 15 minutes.
In a bowl, mix grated cheese, sour cream and half the chopped onion. Finely chop the bacon, if using, and fry in the pan for 5 minutes, then drain on paper towels. Add about 1 tablespoon of cheese mixture
into the center of each chilled dough rectangle and spread almost to the edges. Sprinkle the bacon on top and place in the oven for 15 minutes until the pastry is golden and crisp.
Meanwhile, cook the scrambled eggs. Heat vegetable oil in a frying pan and break the eggs, seasoning with salt and pepper. Cover the pan with a lid and fry until done. The yolk should be a little runny. Place the finished puff pastry rectangles on plates and place a fried egg on top of each. Sprinkle with remaining green onions and serve.

A rosy pie filled with boiled eggs and green onions is a great occasion to gather the whole family at one table.

Ingredients:
1 glass of flour,
1 glass of kefir,
5 eggs
2 bunches of green onions,
70 g butter,
1 tablespoon sugar,
1 teaspoon baking powder,
salt and ground black pepper to taste.

Preparation:
Boil 4 hard-boiled eggs, cool, peel and finely chop. Wash the green onions, dry and chop. Lightly fry the onion in a frying pan in butter until just softened. Mix eggs with onion, salt and pepper to taste.
To prepare the dough, beat 1 egg with sugar and two pinches of salt. Pour in kefir, melted butter and beat again. In another bowl, mix flour with baking powder and add to egg mixture. Mix the dough thoroughly - it should have the consistency of sour cream. If the dough turns out runny, add additional flour.
Grease the pie pan and pour in half the batter, then spoon the egg and onion filling on top of the pastry. Pour in the remaining dough and bake in an oven preheated to 180 degrees for about 40 minutes until the pie is golden brown.

As you have already seen, eggs with green onions offer endless scope for culinary experiments, because this combination can be used in a huge number of dishes and snacks. Get inspired by our recipes and invent your own! Bon appetit!

Omelette with onions turns out spicy and very tender. There is no pungent smell or taste of onions. This dish will become especially relevant in autumn and winter, when vitamin C is especially needed.

Omelette with onions - basic cooking principles

To prepare an omelet, you can use onions, greens, lettuce or leeks. You don’t have to feel sorry for it, this is the case when you can’t have too many onions. The more onions you add, the tastier the omelette will be.

First of all, the onion is peeled, washed and chopped into thin feathers or half rings. Then it is fried until golden brown in heated vegetable oil. Green onions are not fried, but placed in a frying pan and simmered for a couple of minutes until they become soft.

While the onions are cooking, prepare the omelette mixture. To do this, combine milk and eggs in a deep container. Season everything with spices and salt. Shake until a homogeneous mixture is obtained.

The fried onions are poured into the resulting mixture and cooked for about ten minutes.

The omelet can be varied by adding vegetables, sausage, cheese, etc.

Omelette is prepared not only in a frying pan, but also in the oven or slow cooker.

Recipe 1. Omelet with onions

Ingredients

chicken eggs - six pcs.;

olive oil – 50 ml;

milk – 150 ml;

three sprigs of cilantro;

four onions;

pepper mixture;

sea salt.

Cooking method

1. Peel the onions, wash them and chop them into thin feathers or half rings.

2. Beat the cooled eggs with a whisk until light foam appears. Season the egg mixture with salt and pepper mixture, pour in the milk and whisk again until smooth.

3. Heat olive oil in a frying pan. Place the onion in it and fry, stirring regularly, until golden brown. Salt the onion and season with spices. Make sure it doesn't burn, otherwise the dish will be ruined.

4. Stir the omelette mixture again and carefully pour it over the fried onions. Cover and cook for another four minutes.

5. Remove the lid, sprinkle the omelette with finely chopped cilantro and turn off the heat. Transfer to a plate, cut into segments and serve with ketchup or sour cream.

Recipe 2. Omelet with onions and sausages

Ingredients

chicken eggs - five pieces;

150 g sausages;

freshly ground pepper;

five fresh tomatoes;

sea salt;

onion head;

vegetable oil;

flour – 30 g.

Cooking method

1. Peel the onion, wash and chop into small pieces.

2. Free the sausages from the film and cut into circles.

3. Heat a frying pan with oil. Place the onion in it and fry until transparent. Add the sausages and cook for another five minutes.

4. Wash the tomatoes, wipe them and cut them into small cubes.

5. In a deep container, combine milk with eggs and flour. Whisk everything together until smooth. Season with salt and spices. Stir. Transfer the resulting mass into a heat-resistant form, top with tomatoes and fried onions with sausages.

6. Bake the omelette at 200 C for 25 minutes. Then cool the omelette slightly, cut it into portions and serve with pita bread or fresh loaf.

Recipe 3. Double-sided omelet with onions

Ingredients

30 ml olive oil;

chicken eggs - three pcs.;

pepper mixture;

two onions;

salt;

150 ml milk;

cheese – 100 g.

Cooking method

1. Peel and finely chop the onion.

2. Pour olive oil into a hot frying pan, add chopped onion and fry until lightly browned.

3. Beat eggs with olive oil and milk with a fork. Add salt and stir.

4. Carefully pour the mixture over the fried onions, adding a little more oil before doing so.

5. When the omelette is slightly set, push the edge away with a spatula and wait until the liquid layer fills the void. Lift the pan by the handle and move it from side to side. The omelette should move freely along the bottom. After a couple of minutes, turn the omelette over, sprinkle with grated cheese, pepper and cook for another couple of minutes.

Recipe 4. Omelet with onions and mushrooms

Ingredients

eggs - four pcs.;

cream – 50 ml;

cheese – 50 g;

ground black pepper;

two onions;

dry aromatic herbs;

several sprigs of parsley;

baking soda;

ten champignons;

a piece of butter.

Cooking method

1. Wash the peeled onions under the tap and chop them into thin feathers or half rings.

2. Melt a piece of butter in a frying pan and fry the onion in it until soft.

3. Gently beat the eggs into a bowl, add cream, chopped parsley and finely grated cheese. Salt, pepper and put baking soda on the tip of a knife to make the omelette fluffy. Shake with a fork until smooth.

4. Clean the champignons, wipe with a damp cloth and cut into thin slices. Add the mushrooms to the onions and fry, stirring regularly until all the liquid has evaporated.

5. Level the onions and mushrooms along the bottom of the pan and pour in the omelette mixture. Reduce the heat to slightly above medium. Fry until done. We do not cover the pan with a lid.

Recipe 5. Omelet with leeks and olives

Ingredients

50 ml butter;

eggs - four pcs.;

leek stalk;

several pieces of olives;

Cooking method

1. Rinse the leeks, chop them into rings and fry in butter until transparent.

2. Drive the eggs into a deep container and beat them with a whisk. Salt and add finely chopped herbs. Mix.

3. Pour the resulting mixture over the fried onions and cook the omelette for about five minutes.

4. Cut the cheese into slices. Grind the olives into thin rings. Spread the cheese and olives over the entire surface of the omelette. Place in the oven for ten minutes.

5. Take out the finished omelette, cut it into slices and serve with ketchup or sauce.

Recipe 6. Omelet with onions and soy sauce

Ingredients

two onions;

five eggs;

100 ml soy sauce.

Cooking method

1. Peel the onion, rinse it, cut it into four parts and chop it into thin slices.

2. Place the onion in a heated frying pan with vegetable oil and fry until golden brown.

3. Pour soy sauce into the fried onions and simmer, stirring, over low heat until some of the liquid has evaporated. Transfer the prepared onion to a plate.

4. Break the eggs into a hot frying pan and fry over high heat, stirring constantly with a spatula. You should get a kind of egg crumble.

5. Add onions fried in soy sauce to the eggs and mix. Serve with pickles or vegetable salad.

Recipe 7. Omelette with onions, carrots and bell peppers

Ingredients

onion head;

50 ml milk;

carrot;

bell pepper pod;

three eggs;

spices.

Cooking method

1. Chop the peeled onion into thin quarter rings and fry in olive oil until transparent.

2. Peel the carrots and chop them into large chips. Add to the onion and cook for about five minutes, stirring regularly.

3. We remove the bell pepper from the stalk and seeds. Cut into thin strips, add to the rest of the vegetables and fry everything together for a couple more minutes.

4. Beat eggs with milk and spices. Pour the mixture over the vegetables and sprinkle with fresh chopped herbs.

Recipe 8. Omelette with green onions and cheese

Ingredients

green onions – 50 g;

sea salt;

eggs - three pcs.;

two tablespoons of milk;

vegetable oil – 30 ml;

white bread - a slice.

Cooking method

1. Soak white bread in milk until mushy. Add eggs to the mixture and beat with a fork.

2. Rinse the onion and dry it on a paper towel. We crumble into rings. Three cheeses on a medium grater. Add cheese and green onions to the egg mixture and stir.

3. Transfer the omelette mixture into a heat-resistant form and place in the oven. Bake at 180 C until done.

Recipe 9. Omelet with onions and chicken

Ingredients

chicken breast;

allspice;

four chicken eggs;

Bay leaf;

onion head;

three tablespoons of milk;

ground black pepper;

40 g butter.

Cooking method

1. Rinse the chicken breast under the tap and dry it with paper towels. If there is skin and bones, remove them. Place the chicken breast in a saucepan with water and put on fire. When the contents begin to boil, remove the foam and add allspice and bay leaf. Salt and cook for 25 minutes. Remove the finished chicken breast from the broth, cool and tear it into fibers with your hands.

2. Peel the onion, wash it and chop it into thin half rings.

3. Break the eggs into a deep plate, pour in the milk, salt, season with spices and whisk until light foam appears.

4. Melt butter in a frying pan. Place the onion in it and sauté over low heat until transparent. Add the chicken and cook for just another minute. Salt and season with pepper. Place the fried onions and chicken into the egg mixture and stir.

5. Wipe the pan with a paper towel and put it back on the fire. Place a piece of butter and wait for it to melt. Then put the omelette mixture into it. As soon as the omelette sets, carefully turn it over and continue cooking on the other side.

Pour the beaten eggs into the onions when they are just slightly browned so as not to overcook them.

You can cook an omelet in butter, olive or any other vegetable oil.

If you beat the whites into a fluffy foam and add them at the very end, the omelette is guaranteed to be fluffy.

Add a little sour cream or mayonnaise to the omelette mixture to give the finished omelette a soft, creamy taste.

Step-by-step recipes for preparing an omelet with onions, green onions, sausages and chicken

2018-02-25 Rida Khasanova

Grade
recipe

4531

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

12 gr.

Carbohydrates

3 gr.

157 kcal.

Option 1: Classic recipe for omelette with onions

Omelette with onions is a simple and quick dish. These qualities are the secret to the popularity of egg dishes. France is considered the birthplace of the omelet, but almost every country has its own preferences and traditions for preparing this snack dish. It is fried in a frying pan, steamed or baked in the oven.

And as additional ingredients for eggs, vegetables, milk, a wide variety of spices and herbs, cheese, mushrooms or meat are used. With just one recipe and knowledge of how to diversify it, you can cook more and more new omelettes every day!

Ingredients:

five chicken eggs (large C0 or C1);
a couple of spoons of milk;
large onion (about 100 g);
a spoon of sunflower oil;
salt and pepper to taste.

Step-by-step recipe for omelette with onions

To prepare an omelet, rinse the eggs in warm water, then lightly dry them with a towel. Divide everything into one container - any plastic bowl.

Beat the eggs with a whisk until smooth and add milk, salt and ground pepper of your choice. Use classic black pepper, light white pepper, or even sweet paprika. Whisk the mixture to combine the ingredients.

Peel and rinse the onion head. Then cut it finely with a knife and put it in a frying pan. Pour in oil and stir. Fry over moderate heat until the pieces are lightly browned.

Distribute the onion evenly throughout the pan and pour the egg-milk mixture into it. Close the lid and reduce the heat slightly.

In a quarter of an hour the omelette will be completely ready to eat. Not only onions alone are used as overcooking for the egg mixture, but also together with other vegetables. For example, grated carrots and finely chopped sweet bell peppers are suitable. And replace regular onions with sweetish shallots, leeks or salad red onions according to your taste.

Option 2: Quick recipe for omelette with onions

In the morning, everyone is in a hurry to quickly have breakfast and run to work, school or other errands. How to make breakfast quick and at the same time tasty and healthy? The green onion omelet recipe will definitely come in handy, because the first meal in the morning is very important. A full breakfast gives you strength and energizes you for half the working day.

Ingredients:

five or six chicken eggs;
a bunch of green onions;
a couple of tablespoons of milk of any fat content;
50 g hard cheese;
salt and spices to taste;
spoon of sunflower oil.

How to quickly cook an omelet with onions

Rinse the green onions in a bowl of cold water. Then dry the bunch and cut into small circles. Add eggs, milk, salt and spices. Mix everything and even beat a little so that the mass is homogeneous. You can use a mixer or blender for a couple of seconds - turn on only the first speed.

Heat the oil in a frying pan and pour the egg mixture into it. Grate the entire piece of cheese on top - distribute it evenly over the entire surface of the omelette. Fry over moderate heat. To make the process go faster, cover the pan with a lid.

Cut the finished omelette into pieces and serve hot for your morning family meal.

Chopped or fresh herbs of mint, lemon balm, dill, parsley, fennel, young garlic or its cloves are best suited for egg omelet. Such spicy or slightly spicy additions will make the traditional omelette more original in taste and more interesting in appearance.

Option 3: Whipped omelette with onions in the oven

The secret to the airiness of an omelet is the quick combination of yolks and whites whipped into a thick foam. And the finished dish is served in the form of a regular sliced omelet or a rolled roll with filling.

Ingredients:

150 g Mozzarella cheese;
100 g sausage;
six eggs;
a bunch of green onions;
a couple of pinches of spice;
a pinch of salt;
six cherry tomatoes;
a couple of tablespoons of vegetable oil.

How to cook

You should immediately turn on the oven to a temperature of about 180-200˚C. To start cooking, cut the cheese into pieces or slices. Instead of expensive Mozzarella, you can use any soft curd cheese, just not sweet. You don't need to cut it, just spread it on the omelette.

Finely chop or grate the sausage. Take it according to your taste - boiled, smoked or dry-cured.

Prepare the vegetables. Rinse the tomatoes and place them on a towel to dry. Then cut into halves. Rinse the onion thoroughly in a container of water and chop it into smaller pieces.

Separate the whites from the yolks into different bowls. Add chopped green onions, sausage and spices to the yolks. Stir.

Add salt to the whites and beat into a thick, dense foam using a mixer or a whisk in a blender. Start with speed one and work your way up to speed four as foam forms. Add the white foam to the yolks and gently stir the mixture from bottom to top.

Grease a wide, low-sided baking sheet with oil. Pour the egg mixture over it in an even layer. Place the tomato halves on top. Place in the oven for a quarter of an hour. If the oven has not yet reached the desired temperature, it may take a little longer.

Place pieces of Mozzarella on the hot omelette or spread with a spatula of curd cheese. Cut into squares and serve in a heap on a plate. Or, while the eggs are still hot, roll the layer into a roll and let cool slightly. Cut the roll into thin slices and place on a plate.

A sliced omelet is served as a hot breakfast, but an egg roll can also be used as a cold appetizer. You get two dishes from one recipe!

Option 4: Double-layer omelette with onions and sausages

A two-layer omelette cooked in the oven looks more like an airy pie at first glance. And for good reason. When baked, the top layer of whipped whites turns into an appetizing fluffy egg cap.

Ingredients:

a couple of milk or cream sausages;
six eggs;
one bell pepper;
onion head;
a couple of tablespoons of canned green peas;
a couple of tablespoons of cream;
spoon of vegetable oil;
salt to taste.

Step by step recipe

You can pre-boil the sausages if you wish, but this is not necessary. They will bake perfectly in the oven. Peel each shell and cut into small cubes or thin strips.

Peel and rinse vegetables. Cut both the onion and bell pepper into strips or cubes. Saute them a little in a frying pan with oil until the pieces become soft and slightly crispy.

Separate the whites from the egg yolks. Add vegetables, sausages, cream and peas to the yolks. Mix the mixture thoroughly. Place on a baking sheet in an even layer. For baking, it is good to use food foil or baking paper. But, if the baking sheet has a non-stick coating, the omelette will definitely come out well on it. Place in the oven for 5-7 minutes.

Separately, beat the egg whites and salt into a stiff foam. Take out the baking sheet. Place the egg whites in an even layer on top of the remaining ingredients. Place back into the oven for 15-20 minutes. The recommended temperature is 200˚C.

Use the recipe for cooking in a frying pan. Just use a wide one so that the omelette layers are not too high. You should not cover the pan with a lid when frying, and keep the heat to a minimum.

Option 5: Omelet with onions and chicken

Omelet with onions and chicken is a hearty but light breakfast dish. And mushrooms provide it with piquancy and an interesting taste.

Ingredients:

200 g chicken breast fillet (fresh or smoked);
turnip onion;
200 g fresh champignons;
a couple of tablespoons of vegetable oil;
salt to taste;
five eggs;
a couple of spoons of sour cream;
half a spoonful of wheat flour;
a pinch of ground pepper.

How to cook

Prepare ingredients for the recipe. Peel and rinse the onions. Then cut it into smaller cubes or strips. Rinse the mushrooms and peel if necessary. Cut the champignons into thin slices. Wash raw chicken breast fillet and cut into pieces. If you use smoked chicken pulp, you should not fry it additionally. Fry raw meat until golden brown.

Pour a little oil into the frying pan and heat well. Add the onions and mushrooms and fry until the slices are golden brown.

Mix vegetables with mushrooms and chicken pieces. Add some salt. Place in a greased baking sheet or baking dish.

Break the eggs into a bowl. Add sour cream, flour, pepper and a little salt. Beat thoroughly with a hand whisk to obtain a homogeneous egg mass. Pour it over the vegetables. Try to do this evenly.

Place the baking sheet with the semi-finished omelette in the oven at 180˚C for half an hour.

Thanks to sour cream, the omelette has a pleasant creamy taste. But you can replace it with milk, cream or even water. Bon appetit.

This treat can serve as an excellent hearty morning breakfast on weekends and weekdays, when you are pressed for time or don’t really want to bother with cooking. Many people call omelette with onions a rather savory dish (if prepared in a special way). Experts are confident in its benefits for the body. It is known that onions are one of the most effective natural antibiotics, helping to stimulate the digestive process in the body, protect against infections, cleanse the blood, and lower blood pressure. Therefore, nutritionists recommend not to neglect this vegetable. How to cook an omelette with onions? In this article we suggest that you familiarize yourself with the best recipes for the dish: in the oven, in a frying pan and in a slow cooker.

According to reviews, this dish turns out to be very tender, without the pungent taste of onions and any unpleasant pungent odor characteristic of this vegetable. Preparing an omelet with onions is important in winter or spring, when the body especially needs vitamin C.

How to cook? Basic principles

To prepare an omelet, you can use both onion and green onions, or leeks. Housewives recommend not to spare this vegetable. It is believed that the more onions you put in a dish, the tastier it will be. How to prepare an omelet with onions?

First of all, the vegetable is peeled, washed and cut into half rings or thin feathers. Then in In heated vegetable oil, it should be fried until golden brown. Green is not recommended: it must be placed in a frying pan and simmered for several minutes until it becomes soft.

In the meantime, you need to prepare the omelette mixture. To do this, combine eggs and milk in a deep bowl, salt, season with spices and shake until a homogeneous mixture is obtained. Pour the mixture over the fried onion and cook for ten minutes.

You can diversify the dish by adding cheese, sausage, vegetables, etc. You can cook an omelet not only in a frying pan, but also in a slow cooker, as well as in the oven.

Omelet recipe with onions

Use the most affordable products. Among them:

six chicken eggs;
50 ml olive oil;
150 ml milk;
3 sprigs of cilantro;
4 onions;
pepper (mixture);
salt (sea).

Description of cooking method

According to the recipe, an omelette with onions in a frying pan is prepared as follows:

The bulbs are peeled, washed and chopped into half rings or thin feathers.
Chilled eggs beat with a whisk until light foam appears. The egg mixture is salted and seasoned with a mixture of peppers, milk is added and beaten again until smooth.
Olive oil is heated in a frying pan. Place onion in it and fry with constant stirring until golden brown. The onion is salted and seasoned with spices. It is important to ensure that the vegetable does not burn, otherwise the omelet will be spoiled.
Stir the dish again and carefully pour the fried onions over the omelette mixture. Cover with a lid and cook for another four minutes.
Then remove the lid, sprinkle the omelette with finely chopped cilantro and turn off the heat. The treat can be transferred to a plate, cut into segments and served with sour cream or ketchup.

“Double-sided” omelette with cheese and onions

They use products that can be found in any refrigerator. Contains:

olive oil - 30 ml;
3 chicken eggs;
pepper - mixture;
two onions;
salt;
milk - 150 ml;
cheese - 100 grams.

How to cook?

During the cooking process proceed as follows:

Peel and finely chop the onion.
Pour olive oil into a hot frying pan, add chopped onion and fry until browned.
With a fork, beat the eggs combined with milk and olive oil, add salt and mix.
Then carefully pour the mixture onto the onion, after adding a little more oil to the pan.
After the dish has slightly “set”, you should move its edge with a spatula and wait until the resulting void is filled with a liquid layer. Then you need to, holding the handle, lift the pan and carefully tilt it in different directions so that the omelette moves freely along the bottom.
After 2-3 minutes, turn the product over, sprinkle with grated cheese, pepper and cook for another 2-3 minutes.

Recipe for cooking with tomatoes and onions

We suggest you familiarize yourself with the recipe for an omelet with tomato and onion. According to reviews, the treat has an unusually appetizing aroma, bright taste and juiciness. Cooking an omelette with onions and tomatoes in a frying pan is not at all difficult.

Ingredients

Ingredients for cooking are always at hand. Use:

two eggs;
120 grams of onions;
200 grams of tomatoes;
one tablespoon of olive oil;
1 gram of salt.

Cooking

They work like this:

Peel the onion, cut into half rings, place in a frying pan with well-heated oil and simmer over low heat.
You can peel the tomatoes (but not necessarily). Next, they are cut in half and cut into thinner slices. Tomatoes are added to the onions and fried until half cooked (for 1-2 minutes).
Meanwhile, the eggs are broken into a bowl, salted, then beaten with a fork or broom. In this case, the white should mix well with the yolk, forming a homogeneous mass. Next, the beaten eggs are poured into the vegetables.

Cook the omelette over low heat for 5-7 minutes.

Dish with sausage and onions

To prepare an omelet with onions and sausage, you don’t need to run around the store looking for ingredients. Use:

250 grams of sausage;
3 eggs;
one tomato;
one onion;
salt;
vegetable oil.

Preparation

Prepare like this:

Sausage (not too fatty) is cut into cubes.
Chop the onion into half rings, lightly fry and add sausage. Cut the tomatoes into small pieces and add to the sausage.
Beat the eggs, salt and pour into the frying pan.

The delicious dish will be ready in about three minutes.

Cooking a dish with mushrooms and onions

The ingredients of the dish are always at hand for any housewife. You will need:

4 eggs;
salt;
50 ml cream;
50 grams of cheese;
2 onions;
ground black pepper, dry aromatic herbs - to taste;
parsley (several sprigs);
baking soda);
10 champignons;
butter (a little).

Cooking process

Prepare like this:

The bulbs (peeled) are washed and chopped into half rings or thin feathers.
Melt a little butter in a frying pan and fry the onion in it until soft.
Carefully beat the eggs into a bowl, add cream, parsley (chopped) and cheese (finely grated). Salt, pepper and add baking soda (on the tip of a knife). Which should give the omelette fluffiness. Shake the mixture with a fork until it is homogeneous.
The champignons are cleaned, wiped with a damp cloth and cut into thin slices. Add to the onion and fry with regular stirring until all the liquid has evaporated.
Level the mushrooms and onions over the bottom of the frying pan and add the omelette mixture there so that it covers the vegetables. Reduce the flame and over medium heat, without covering the pan, fry the omelette until cooked.

Omelet with carrots, onions and bell peppers

The ingredients are simple. Use:

one onion;
milk 50 ml;
one carrot;
bell pepper (one pod);
3 eggs;
salt and spices - to taste.

How to prepare the dish?

Prepare like this:

The onion is chopped into small rings and fried in olive oil until transparent.
Peel the carrots, chop into large chips, add to the onion and cook for approximately 5 minutes with regular stirring.
Bell peppers are freed from seeds and stalks. Cut into thin strips, add to vegetables and fry everything together for another 2-3 minutes.
Beat eggs with spices and milk. Pour the resulting omelette mixture over the vegetables and sprinkle fresh herbs on top.

Cooking in the oven: and onions

This dish is just as easy to prepare as the previous ones. Contains:

5 chicken eggs;
to taste - freshly ground pepper, herbs;
150 grams of sausages;
fresh tomatoes - 5 pieces;
sea salt;
1 onion;
vegetable oil;
30 grams of flour.

Cooking (step by step)

You need to do this:

Peel the onion, wash and chop into small pieces.
Remove the sausages from the film and cut into slices.
Heat a frying pan with oil. Place onion (chopped) into it and fry until transparent. Add the sausages and cook for about five minutes more.
Wash the tomatoes, wipe and cut into small cubes.
In a deep bowl, combine milk, eggs and flour. Beat everything together until smooth. Add salt, season with spices and mix.
Next, the resulting mixture should be transferred to a baking dish, and tomatoes, fried onions and sausages should be placed on top.

The omelet is baked at 200 degrees for 25 minutes. Then it is cooled, cut into portions and served with fresh bread or pita bread.

Omelet recipe with cheese, olives and leeks

The ingredients used to prepare this dish are available at any time. Product composition:

butter - 50 ml;
4 eggs;
leek - one stalk;
olives - several pieces;
cheese - 50 g.

Cooking features

You need to do this:

Rinse the leek, chop into rings and fry in butter until translucent.
Then beat the eggs thoroughly in a deep bowl using a whisk. Add salt, add chopped herbs and stir.
Next, pour the resulting mixture onto the onion and then cook the omelette for about 5 minutes.
Then the cheese is cut into slices. The olives are crushed into thin rings. Spread the olives and cheese over the entire surface of the dish and place it in the oven for 10 minutes.
After the required time has passed, the finished treat is taken out, cut into portions and served with sauce or ketchup.

Cooking an omelet in a slow cooker: recipe with green onions

Many people call this dish tasty, simple and quick. You can prepare it on the weekend, saving an extra half hour to relax in a soft bed. Use:

two chicken eggs;
10 ml vegetable oil;
100 ml milk;
two grams of salt;
20 grams of green onions.

How to cook an omelet?

Break the eggs into a bowl, add milk, salt, and beat well. Then chop the onion and add it to the beaten egg mixture. The walls of the bowl of the device used are lubricated with oil and the mixture is poured into it. Select the “baking” mode, the cooking time for the omelet is about 25 minutes.

Salad with omelet

What if you make a salad with scrambled eggs and onions? According to reviews, this dish can win the love of family members, thanks to its spicy and at the same time very delicate taste. Chicken salad with scrambled eggs and onions (pickled) can be prepared both for a festive feast and for everyday meals. The cooking process takes approximately two hours.

Included

To prepare 6 servings of salad, you will need a certain list of products. In the future dish:

two chicken legs;
four onions;
two chicken eggs;
one tablespoon of potato starch;
50 ml milk;
300 ml water;
nine tablespoons of vinegar (9%);
one and a half tablespoons of sugar;
two tablespoons of salt;
200 grams of mayonnaise;
to taste ground black pepper, butter and mustard powder.

Cooking steps

In the process of creating a salad, proceed as follows:

First, prepare the legs - wash them, cut off the skin and excess fat. The legs are placed in boiling salted water and cooked for about 40 minutes.
Meanwhile, pickle onions, cut into thin half rings.
The marinade is prepared as follows: add sugar (1.5 tablespoons), salt (0.5 tablespoons), and vinegar to boiling water. Pour the onion so that it is completely covered with marinade. Leave for 15 minutes. Then put it in a colander to drain the liquid.
Next, beat the eggs with a whisk, add milk, salt, starch, pepper, and mustard. In order to avoid excessive fat content in the omelette, housewives recommend frying it in a frying pan greased with a small amount of butter.
Using a spoon, pour the mixture onto a hot frying pan in a thin layer and fry over low heat on both sides.
Cooled legs should not be cut, but torn into thin fibers.
Next, the finished omelette is cut into three equal parts, and then cut into strips 1-1.5 cm wide.

Then all the ingredients are mixed, seasoned with mayonnaise, pepper to taste, then mixed thoroughly and served. Bon appetit!