fish omelette


  • Fish in the omelettes, baked in casseroles
  • Fish in the omelettes, baked in a pan
  • Fish in the omelet with vegetables
  • Fish in the omelet with cheese

Fresh juicy fish cooked with minimum effort and maximum benefit for your health! What could be more delicious for fish lovers and lovers of a healthy lifestyle? However, alternatives to this dish there are not so little. But if you want to eat delicious fish, the cost of its preparation as little time, you will enjoy the fish in the omelet.

The preparation of this dish will overcome any, even a novice hostess - because his recipe is simple, accessible ingredients, and cooking method multivariant. This may be a fish baked in the oven, cooked in a pan or in a double boiler. And the fish will approach very different, ranging from dainty red and ending with very democratic pollock. In short, you only need to choose a recipe to cook fish so.

Fish in the omelettes, baked in casseroles

Let's start with a simple dish that is being said, and in the feast, and in the world. That is, it is possible to cook for dinner, or to apply for the holiday table. Fortunately, this recipe allows - we will cook the fish in the pot.


  • 400 grams of fish fillets;
  • 8 eggs;
  • 2 tablespoons flour;
  • 2 onions;
  • Half a cup of fresh-milk;
  • 3 tablespoons vegetable oil;
  • Salt and spices to your liking.


You can use any fish, even the river, if there are no bones. From sea fish is well suited salmon, pollock, hake, sole, cod. From the river, perhaps, only catfish, eel, sturgeon or walleye. So, we need to bake fillets with skin, without bones. Cut the fish into small pieces in the form of diamond shapes, salt and flour crumble. Now in a pan with vegetable oil fry the fish pieces until golden brown and set aside the fish on a plate.

Bulbs, clean, wash and finely shinkuem and then also fry in vegetable oil. Turn on the oven and leave it to warm up. Meanwhile decompose Fish pots and sprinkle with fried onions. Raw eggs mixed with milk and whisk the mixture until a light foam. Fill this mixture of fish in the pot and send them into the oven. As soon as the egg-milk mixture thickens, our baked fish in pots ready. You can remove it from the oven and serve.

Fish in the omelettes, baked in a pan

The recipe, much like the previous one. Only this time we will have fish baked on a baking sheet.


  • 500 grams of fish fillets (salmon, salmon trout, coho salmon);
  • 2 cups fresh-milk incomplete;
  • Vegetable oil;
  • Fresh dill;
  • Salt and black pepper.


Fillet of red fish cut into pieces (one piece of fish per serving). Mix salt and black pepper and sprinkle with a mixture of fish. We leave the fish to marinate for ten minutes or fifteen, and in the meantime prepare the egg fill. Eggs break into a bowl, add a pinch of salt, a little black pepper and whisk them until smooth. Then, still whisking, pour in the milk. Finally, put the mixture in the washed and finely chopped dill and mix all.

Turn on the oven and heats it up to 180-200 degrees. While the oven heats up, grease a baking sheet with vegetable oil and lay on him pieces of red fish. Now fill it with milk-egg mixture and put the pan in the oven. Half an hour later our baked fish will be ready.

 Fish under the omelette

Fish in the omelet with vegetables

Very interesting recipe: two in one. Here goes the recipe of the fish in the marinade and bake it under the omelet. A useful data recipe that we will prepare the fish are not in the oven, but right in the pan. By the way, the products can be taken in an arbitrary amount. It all depends on how much you want to cook this dish and how much you like the combination of fish and vegetables.


  • Fish fillets - 500 grams;
  • Carrots - 1-2 pieces;
  • Onions - 1-2 head;
  • Tomato sauce or ketchup - 2-3 tablespoons;
  • Eggs - 4-6 pieces
  • Milk fresh water - about a glass;
  • Lemon juice;
  • Vegetable oil;
  • Black pepper and salt.


Carrot and onion to clean, wash and shred. Onions finely shinkuem and carrot rub on a coarse grater or cut into very thin strips. Pour into pan, cooking oil, give it burn, and then fry the carrot-onion mixture. Minutes two to three add to the fried tomato sauce and salt and continue to simmer vegetables three or four minutes.

In a separate deep Dutch oven stew fish. To do this, put the roasting pan on the fire, pour into it a little vegetable oil and lay the cut pieces and sprinkle with lemon juice, fish fillets. Roasting pan cover with a lid and stew fish, without turning it, for five to seven minutes. Meanwhile, prepare the filling mixture. Eggs break into a bowl, pour back the milk and add a little salt. Beat the mixture until a light foam.

Then lay out the fish on vegetable mixture and pour on top of all the egg-milk weight. Cover the roasting pan lid, we diminish the fire and extinguish our fish until cooked omelet.

 fish omelet recipe

Fish in the omelet with cheese

Very interesting recipe of fish omelet with cheese. By the way, this recipe is perfect for a children's menu.


  • 3 chicken eggs;
  • 150 grams of cheese durum;
  • 450-500 grams of fish fillets;
  • Salt;
  • Boiled carrots.


To begin with fish fillets without skin and bones cut into small cubes. Slightly season with salt fish and leave it in a bowl or on a plate. Meanwhile, share eggs on the yolks and whites, cheese and ground into a fine grater. Protein whisk in the foam (not hard!). The yolks combine with shredded cheese and mix thoroughly. Then add to this mixture was beaten egg whites and stir again.

Take the form to the steamer and grease it with oil. In the prepared pan lay out pieces of fish fillet and fill them with a mixture of omletnoy. We put in the form of a double boiler and cook fish around thirty to forty minutes. Serving, decorating it with slices of boiled carrots.


With this recipe, you can cook the fish in the oven. Then you will not steam, and baked fish in omlete.Zapechennaya fish is much better fried. A fish under the omelette is still juicy. If baked fish with vegetables and herbs, the dish will still taste better. Try! Cook with pleasure and enjoy your meal!

 Juicy fish omelet on holiday and every day

 scrambled eggs with mushrooms


  • Omelette with mushrooms
  • Scrambled eggs with mushrooms and vegetables
  • Spicy scrambled eggs with mushrooms
  • Scrambled eggs with tarragon butter
  • Scrambled eggs with mushrooms and ham

We are glad to introduce you to the perfect fusion of Russian traditions and original French dishes - scrambled eggs with mushrooms. The national Russian cuisine is rich in dishes from mushrooms, originally considered excellent dishes. Mushrooms can be very useful approach to soft scrambled eggs. Tasty and very simple dish "in haste" will be able to cook even the novice and inexperienced hostess. The most common option - scrambled eggs with cheese and mushrooms.

A delicious dish is the real "magic wand" for housewives who want to surprise their households fragrant and satisfying breakfast or snack. Baking process takes very little time and is not particularly complicated. Now we will tell you the secret of how to make an omelet with mushrooms in a special aroma and piquant.

Undoubtedly, wild mushrooms is much better reveal their aroma and flavor in this dish, but not easy to get them. Resort to a little trick: Shopping mushrooms cut into slices and pat dry. Before preparing them soak in warm water for 2 hours. The aroma of mushrooms will be much brighter and stronger. We will remind you and little nuance cooking egg dishes: shells should be sure to wash before you take them in your hand. And it is useful to break the egg into a cup first, and only then add them to the bowl overall - so you do not spoil the dish accidentally adding a stale egg.

Omelette with mushrooms

Tight, elastic, fragrant omelette will give you ease of preparation and excellent taste. Famous chefs do not recommend adding the flour in a dish supposedly it spoils the taste. But this omelet has its connoisseurs. In addition, this recipe allows you to prepare a lavish meal that does not fall off when you open the lid.


  • large eggs - 4 pieces
  • one glass of pasteurized milk
  • one big spoon of flour
  • 150 grams of mushrooms all
  • 100 grams of grated cheese
  • onions - 1 large head

Cooking method:

Before you start whisking eggs, to properly prepare all the ingredients. A bulb should be cleaned and finely diced. Wash mushrooms and cut into thin plates or strips. If you are dry, soak in advance. The water, which insisted mushrooms can be added to an omelet, replacing its equivalent of the milk.

Next, take a pan with a thick, heat a small amount of any vegetable oil. Lower to a warm oil chopped onion and mushrooms and cook until the liquid evaporation. In this recipe you can add other ingredients, such as tomatoes or leeks instead of onion. While stewed mushrooms and onions, prepare the egg mixture. Break 4 eggs into a bowl and whisk with the milk. Add salt and pepper, mix everything carefully and pour the milk-egg mixture into the pan to the mushrooms.

Cook the omelette should be on a low heat so that it evenly baked through and do not burn. When the dish is fried, sprinkle with cheese and cover. Hot dish can sprinkle with fresh chopped herbs: dill, parsley, cilantro. The recipe is very simple, and it turns out a delicious omelet. Serve the dish is to be served hot. Enjoy your meal!

 omelet with mushrooms recipe

Scrambled eggs with mushrooms and vegetables

Vegetables do not happen much. Sweet Leek joins in this symphony is much more harmonious usual onions. Try this luxurious pudding to taste, and you will not regret the time spent.


  • leeks - half of the stem
  • Eggs - 4 pieces
  • parsley - 5-6 sprigs
  • mushrooms - 5-6 medium size pieces
  • Russian cheese - 50 grams
  • butter - 40 grams
  • sweet pepper - pod (full or half)

Cooking method:

Wash mushrooms and cut into thin slices and leeks - semicircles. Peppers remove seeds and finely chop. In the frying pan, melt the butter and fry immediately on it mushrooms, peppers and onions. Season with salt and pepper and fry for 4-5 minutes. Cover the pan lid, reduce the heat to low and cook vegetables and mushrooms without adding water, 10 minutes at the small fire. If all of the liquid from the mushrooms and vegetables in this time has evaporated completely, remove the cover and drain the mixture.

Then, in the bowl of an electric mixer, beat the eggs, but not to the foam, and a very good mix until smooth state. Add salt and a pinch of pepper. Rub the surface of the cheese omelet and sprinkle with chopped parsley. Immediately slightly flatten the surface of the spatula, cover the pan with a lid and reduce heat. The recipe is complete, the final touches were. Scrambled eggs should protomai under the cover until tender, about a quarter of an hour. Bon Appetit!

Spicy scrambled eggs with mushrooms

Just a couple of unusual components can radically update the familiar dish. Gorgonzola and thyme bring a special touch to the usual breakfast and make your day special.


  • 2 eggs
  • 120 grams of mushrooms Reza
  • half a teaspoon of dried thyme
  • 3 tablespoons heaped Gorgonzola
  • bulb onion
  • clove
  • tablespoon butter
  • salt and allspice to taste

Cooking method:

To make a spicy omelet with the addition of mushrooms begin to grind ingredients: onions cut into half rings, mushrooms - arbitrarily thinly and skip through the garlic press. Fry everything in melted butter until soft bow. At the end of the cooking Stir in thyme. Add the sliced ​​mushrooms and simmer until the liquid evaporation. When the mixture is dry, add the Gorgonzola, mix and immediately pour the eggs, whipped with milk. Salt and pepper, cook until done. Serve the dish hot - Enjoy your meal!

Scrambled eggs with tarragon butter

Aromatic oil tarragon created just to give special taste mushrooms. Connect this ideal couple and wrap them gently scrambled eggs - a recipe masterpiece will successfully brought to life!


  • Eggs - 4 pieces (if they are small, take 6 pieces)
  • mushrooms small - 20 pieces
  • tarragon oil - 2 tablespoons
  • onions (finely chopped) - half a spoon
  • butter - 4 tablespoons
  • whole almond kernels - half cup
  • dry white wine - 40 ml
  • 20% fat cream - 2 tablespoons
  • parsley - 3 branches

Cooking method:

The first thing you need to do tarragon mixture for frying. To do this, connect a quarter teaspoon tarragon butter with 2 tablespoons softened butter mixture and soak about half an hour. Then melt the scented oil in a frying pan and lightly fry it finely chopped onion. Set aside a vegetable, you'll need it later. In a separate pan, heat 2 tablespoons of butter and fry it whole-washed mushrooms until they give moisture. Put the mushrooms into a separate bowl, drain the liquid from the pan.

Melt 2 more tablespoons of butter and fry the almonds until brown. Ready Put nuts in a separate bowl. After all the preparations, toppings go directly to the omelet. Whisk the eggs with a fork, then pour in the cream and wine, according to your taste vsypte powder pink or white pepper, salt. Beat until a stable foam. On the heated pan with onions passerovannym pour the egg mass and begin to stir constantly for one minute, so that nothing sticks to the bottom of the pan.

When the omelet fry until golden brown from the bottom, and the top has not much time to get to grips, put on the surface of roasted almonds and half of the mushrooms with the smell of tarragon. Bring a dish until done, warm it still just a couple of minutes - and here is the recipe has brought to life. Take the finished omelet with 2 forks to roll and place on a warm plate and garnish with the remaining mushrooms and parsley. Bon Appetit!

 How to cook an omelet with mushrooms

Scrambled eggs with mushrooms and ham

Excellent dish for male company - hearty, simple and delicious! Ham can be replaced by any kind of sausage, bacon, sturgeon and other similar products. As you can see, the recipe is very individual.


  • 1 medium onion
  • ham - 100-150 grams
  • mushrooms - 3-4 medium size pieces
  • 5 eggs
  • 100 grams of milk
  • Dry basil - pinch
  • dried peppers slices

Cooking method:

Onion peel and chop as finely as possible. Ham and mushrooms finely cut into cubes the same size and fry in vegetable oil for about 3-5 minutes. In a bowl, add alternately: eggs, milk, basil, pepper and salt. Whisk it all with a fork or whisk until foamy and pour the resulting mixture into the pan, which already fry ham, mushrooms and onions. Sprinkle with the chopped herbs, cover and reduce to a minimum the fire. Broil 5-10 minutes until the egg mass grabbed. Then put the omelet and ham and mushrooms on a plate and call households, while a dish warm. Bon Appetit!

Strictly speaking, this delightful dish is scrambled eggs with mushrooms, a pretty universal. It can be supplemented with sausage, spinach, roasted meat, a large handful of greens and vegetables. Do not you think there is a more universal dishes than an omelet? A delicious dish will have the way to breakfast, lunch and dinner. It is appropriate at the festive table in a warm family circle. Omelette easy to master, even for the baby, because the recipe is very simple in any of the options for its preparation. So make is this wonderful dish!

 Omelette with mushrooms: a portion of the forest flavor to your plate