Leek recipes are simple and tasty. Omelette with leeks Omelette with leeks

Good afternoon Today in our “iCook TM” section we will prepare a delicious and quick breakfast. Tender omelette with vegetables and cheese. This breakfast, in my opinion, is a great start to any day! I recommend that you prepare as soon as possible:

for 1 serving

2 eggs
1 leek
4 pickled chilies
2/3 cup green peas
black pepper to taste
50 ml low-fat cream or milk
50 g grated parmesan

iCook TM frying pan with non-stick coating

It's very simple: finely chop the onion and chili and place in a frying pan. Place the pan on the fire and fry the vegetables for 2-3 minutes.
Add peas to the vegetables (I used frozen ones) and, stirring, cook for 1-2 minutes.

Meanwhile, mix eggs and cream in a bowl. Add half the grated cheese, black pepper and mix again.
Remove the vegetables from the pan and immediately pour the egg mixture into it. Return the vessel to the fire.
Stir the contents of the pan a little for the first 30 seconds.

Cook the omelette for about 2 minutes, then add the vegetables and continue cooking for the same amount of time.
Remove the pan from the heat and sprinkle the omelette with the remaining cheese.

You can serve directly in the pan, or you can carefully fold the omelette in half (as in the photo) and serve immediately!

Bon appetit!!!

Today we prepared a delicious breakfast without using salt and oil. In an iCook TM frying pan with a non-stick Duramic coating, you can fry/stew with peace of mind, as the reinforced external and internal coating of the pan ensures easy sliding of food and a perfect, perfect result. Nothing sticks or burns, even if we don't use fat/oil. In addition, iCook TM cookware can be used to cook on medium or low heat. Thanks to the special materials from which the cookware is made, heating occurs quickly and evenly. With the iCook TM frying pan we save energy resources, and most importantly, our nerves!)

I wish you a good mood and culinary inspiration!

You can get acquainted with the range of iCook TM cookware as well as home care products by clicking on the link -

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;

a mixture of peppers;

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.;

a mixture of peppers;

two onions;

salt;

150 ml of 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. We fry until ready. We do not cover the pan with a lid.

Recipe 5. Omelet with leeks and olives

Ingredients

50 ml of 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. We 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 of 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.

A delicious leek omelette makes for a quick and healthy breakfast.

Tender juicy omelette with leeks and tomatoes

Ingredients

• 4 eggs
• 1 leek
• 1 bunch green onions
• 8 cherry tomatoes
• 1.5 tbsp. spoons of lemon juice
• Olive oil, salt, pepper to taste

Cooking method

1. Preheat the oven to 200-220°
2. Slice the leeks very thinly, the green onions finely, and the tomatoes in half.
3. In a frying pan that can be placed in the oven, heat the olive oil, add the leeks and green onions. Sprinkle with half the lemon juice and simmer until soft for 3-5 minutes over medium heat. You can add a little water.
4. Add cherry tomatoes and fry them a little.
5. Beat the eggs, add salt and pepper, add the remaining lemon juice, stir and pour evenly into the pan.
6. Increase the heat and fry for 3 minutes until the omelette sticks to the bottom.
7. Place the frying pan on the very top of the preheated oven and bake for 4-7 minutes until the omelette is cooked through. Take it out, cut it in half and you can have breakfast.

It must be remembered that only the white and light green parts of leeks should be used, since the dark green leaves are too fibrous.

Of course, if you wish, you can add a lot of different things to such an omelette.

Vegetables - sweet paprika, zucchini, broccoli, green beans, peas.

Various meats and poultry - bacon, sausages, ham, boiled and baked chicken breast.

And all kinds of spices and herbs.

The most important thing for getting an excellent result is lemon juice, the acid of which prevents the omelette from drying out and it remains tender and juicy.

Leeks are closely related to onions, but have a sweeter, creamier, more delicate flavor. Valued by chefs as a seasoning for all types of dishes. It gives a good aroma and taste to the meat broth. It is eaten both raw and boiled, as a side dish for meat or fish dishes, as well as various seasonings for salads and soups. I bring to your attention recipes for preparing dishes from leeks - salads, puree soups, omelettes, pancakes, pickles and others.

What part of the leek is eaten? How to eat leeks? For all dishes, leeks must first be cleaned, the withered leaves removed, the dark green ones cut to the desired length, and washed well. The photo clearly shows which part of the leek is eaten.

Depending on the dish you are going to cook, chop the middle part of the leek (pictured) finely or coarsely. What to cook with leeks? The use of leeks in cooking is varied. The recipes below are proof of this.

This salad is made from fresh leeks. Wash the plants well, chop finely, add salt and mash slightly. Then add chopped boiled eggs, sour cream or mayonnaise, mix everything, put in a salad bowl. Finely chop the dill and sprinkle the salad on top. It is very tasty to spread this salad on a slice of bread.

Leek salad with vegetable oil

Raw leek, cut into thin circles, is very tasty. It should be poured with lemon juice and vegetable oil. This salad can be eaten as a separate dish.

Leek, apple and cabbage salad

To prepare this salad, cut the leek into thin circles, mix it with an equal amount of chopped apples and white cabbage, finely grated carrots, with the addition of lemon balm, tarragon, and basil. Season it all with mayonnaise. It is good to add finely chopped celery to the leek salad.

Salad made from leeks, sweet peppers and tomatoes

Very original in taste. All vegetables are taken in equal quantities.

Cereal and leek soup

Grind the leeks poached in broth with butter and cooked pearl barley in a blender. Bring the resulting mass to a boil, season with white sauce so that particles of pureed products do not settle to the bottom.

Prepare white sauce from lightly fried flour and leek broth. Season the puree soup with butter, hot milk or egg-milk mixture.

To prepare the egg-milk mixture, gradually add hot milk to the raw egg yolks while stirring. Heat the resulting mixture, without bringing to a boil, over low heat until thickened. Puree soup should be eaten fresh, i.e. Do not boil the soup after seasoning.

For 4 servings:

• leek - 300-400 g;
• pearl barley porridge - 5-6 tablespoons;
• or boiled rice - 8 tablespoons;
• butter - 1 tablespoon;
• wheat flour - 1-2 tablespoons;
• milk - 4/5 cup;
• egg - 1 piece;
• meat or vegetable broth - 1.2 liters.

Leek soup with sour cream

Finely chop the leek and place in boiling broth or salted water. Boil 10 minutes. Add diced potatoes and add salt. When the potatoes become soft, remove from heat, chop with a blender or rub through a sieve. Heat again, gradually adding sour cream. Eat leek soup, sprinkled with ground black pepper and chopped parsley. You can put bread croutons.

Ingredients:

• leek - 300 g,
• potatoes - 200 g,
• sour cream - 100 g,
• broth or water - 700 ml,
• parsley - to taste,
• salt - to taste
• croutons - to taste.

Finely chop the leek. Simmer with a little fat in a deep bowl with a lid. Remove from heat, cool. Add cooked crushed potatoes, grated cheese or cottage cheese, raw eggs, chopped parsley, black pepper. Stir the mixture. Try to form flat cutlets of the desired shape, roll in breadcrumbs or flour, and fry in heated fat. They eat leek pancakes with sour cream, pickles or a salad of grated carrots and radishes. Pancakes or cutlets can be made small and served as an addition to broth or as a side dish for boiled pork, fried meat or fish.

Ingredients:

• leeks - 1 kg,
• feta cheese or cottage cheese - 200 g,
• potatoes - 300 g,
• vegetable oil - 120 g,
• eggs - 2 pcs.,
• ground black pepper - to taste,
• parsley - to taste,
• flour or breadcrumbs - 50-70 g,
• salt - to taste.

Fry the peeled, finely chopped leek in oil in a bowl with a lid until it becomes limp. Remove from heat, let cool. Add salt, add eggs beaten with milk, pour into a generously greased baking sheet. Cook by steam or in the oven. Eat hot, cut into pieces, sprinkled with grated cheese mixed with chopped parsley.

Ingredients per serving:

• leek - 150 g,
• eggs - 2 pcs.,
• milk - 50 ml,
• vegetable oil - 15 g,
• feta cheese - 25 g,
• parsley - to taste,
• salt - to taste.

Cut the leek into pieces about 2 cm in size. Stew in a small amount of water. Salt to taste. Throw on a sieve. Place boiled potatoes cut into circles in a well-greased fireproof vessel. Place diced ham or smoked meat on it, then stewed leek. Beat the eggs well with a tablespoon of milk or water and pour this mixture over the dish. Place more pieces of meat on top. Bake in the oven at medium temperature. This dish is eaten with a side dish of green or tomato salad.

Ingredients:

• leek - 400 g,
• potatoes - 400 g,
• ham or smoked meat - 200 g,
• eggs - 3 pcs.,
• butter - 60 g,
• salt - to taste.

Cut the carrots into strips, leeks into slices, mix them, add oil, lightly sauté over low heat for 3-4 minutes. Then add white wine and salt. Simmer in a sealed container on low heat for 10 minutes. Vegetables are served as an independent dish or as a side dish for meat and fish.

Ingredients:

• carrots - 5-6 pcs.,
• leek - 100 g,
• butter or vegetable oil - 1 tbsp. spoon,
• white wine - 3-4 tbsp. spoons,
• salt - to taste.

In Caucasian cuisine, leeks occupy an important place. You can prepare at least a dozen dishes from it alone.

Rinse the leeks well. If the leg is more than 5 cm in diameter, cut it in half lengthwise. Then place the leaves in an enamel bowl, add water and put on fire. Blanch (boil) for no more than 5-7 minutes, drain in a colander, and cool. Twist the leaves of the chilled leek (each plant) around the stem and place in an enamel pan. Pour in cold water, adding for every 3 liters of water 3 tablespoons of salt, 2-3 medium heads of garlic, 2 small red beet roots, cut into 4-5 pieces or strips. At the end, add 100 ml of 9% table vinegar to this amount of brine. After 10 days, the leek is ready to eat.

Wash the onion thoroughly. Place in an enamel pan. Add chopped red bell peppers and 1 medium carrot. Pour water, cook for 20-30 minutes. The end of cooking is determined when the leek leaves are easily kneaded with your fingers. Drain everything in a colander and cool.

While the onions are cooling, prepare the seasoning:

• 3 cloves of garlic,
• 1/3 pod of hot pepper.

Grind all this in a coffee grinder or pass through a meat grinder. Mix the crushed mass with 0.5 cups of 9% table vinegar and 0.5 tbsp. spoons of salt.

Cut the cold boiled leeks into small pieces and mix thoroughly with the seasoning. When serving, sprinkle with chopped parsley.

Boil thoroughly washed leeks for 20-30 minutes. Drain in a colander and refrigerate. While it cools, prepare the seasoning:

• for 1 kg of leeks - 2 cups of peeled walnuts,
• 1/3 pod hot pepper, 1 tablespoon khmeli-suneli,
• 1/2 tablespoon salt,
• 2 heads of onions.

Pass everything through a meat grinder and mix thoroughly. How should you eat this dish? Cooled and halved lengthwise, leeks are dipped in the prepared seasoning, twisted from bottom to top and placed in a circle on a dish. Leave a space in the middle of the circle to place the remaining prepared seasoning.

And two more video recipes.

Hot leek appetizer (video)

Vegetable pie with leeks (video)

Omelette is popular in all cuisines of the world. This is a simple and easy to prepare dish, but very satisfying and nutritious. Especially if you add smoked brisket to the omelet. Make an omelet with smoked brisket, green peas and leeks for breakfast.

Total cooking time - 20 minutes

Preparation - 5 minutes

Servings – 4

Difficulty level - easily

Purpose —

What to cook –

Products:

Eggs – 8 pieces

Milk - 100 ml

Flour – 100 grams

Sour cream - 1 tablespoon

Smoked ham – 150 grams

Green peas – 500 grams

Leek – 1 piece (white part only)

Green salad – 1 bunch (not large)

Ghee – 1 teaspoon (or butter)

Vegetable oil - 1 tablespoon

Salt, pepper, herbs

How to cook an omelette:

Wash the leeks. Trim the green leaves and cut the white root into thin rings.

Fry in butter or ghee for 2-3 minutes.

Add green peas and stir. Add salt and pepper to your taste. Add a little water and simmer covered for 10-12 minutes. It is enough to simmer frozen peas for 5-7 minutes.

Cut the smoked brisket into small pieces and add to the pan.

Wash the salad, dry the leaves and cut into thin strips. Add to the pan along with the brisket.

Stir and fry everything together for 1-2 minutes. Then add one tablespoon of flour. Mix well and add sour cream and vegetable oil.

Stir and bring to a boil. Remove the pan from the stove.

Break eggs into a bowl. Beat them with a whisk and gradually add the remaining flour. Stir well constantly to prevent lumps from forming. Dilute the egg mixture with milk. Bake four servings of omelet.

To do this, grease a well-heated frying pan with melted butter and pour in a portion of the egg mixture, just like baking pancakes. Fry the omelette on both sides.

Place the finished omelette on a flat plate. Add a portion of the prepared filling. Sprinkle with chopped herbs. Fold the omelette in half and serve.

Bon appetit!

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