Scrambled eggs with minced meat in a frying pan - recipe with photos step by step

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Prepared by: Marina Zolotseva

01/11/2014 Cooking time: 20 min

If you want to please yourself or your loved ones with not only a delicious, but also an original breakfast, then I offer you an omelet with minced meat. This is a simple, beautiful and very appetizing dish.

Omelette with minced meat

Ingredients:

• Egg – 3 pieces
• Milk – 125 grams
• Minced meat – 125 grams
• Chopped parsley - 1 tbsp. spoon
• Salt, pepper - To taste
• Oil - 1 tbsp. spoon

Number of servings: 2

How to cook “Omelette with minced meat”

Prepare food. Beat eggs with milk and spices. Fry the meat with herbs. Pour the minced meat over the eggs. A few minutes and the omelette is ready. Bon appetit!

Omelette recipe with tomatoes and cheese in the oven

Ingredients:

• 5 eggs
• 50 ml milk
• 100 grams tomato
• 100 grams of hard cheese
• 50 grams butter
• 20 grams of green dill
• ground black pepper and salt to taste

Cooking method:

1. Wash the tomatoes with cold water and blanch for 1 minute, peel, chop and simmer in butter until softened.
2. Beat eggs with milk, salt and ground pepper. Add grated cheese and mix everything.
3. Place the resulting mixture in a greased form.
4. Place tomatoes on top.
5. Place the pan with the contents in the oven preheated to 200 degrees C and bake until done.

6. Sprinkle the finished dish with tomatoes with finely chopped dill, cut into pieces and serve hot.

Arabic style omelette with minced meat

Do you like to cook from ordinary ingredients and end up with a tasty and satisfying dish? This recipe falls into that category. Omelette is perfect for lunch or a hearty dinner. It will be delicious!

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Ingredients:

• Minced meat - 150 grams
• Eggs – 3 pieces
• Milk - 1 glass
• Onion – 1 piece
• Bell pepper - 1/4 pieces
• Wheat flour - 1.5 tbsp. spoons
• Starch - 0.5 teaspoons
• Vegetable oil - 2 tbsp. spoons
• Butter – 15 grams
• Salt - 0.5 teaspoons
• Ground black pepper - 1/3 teaspoon
• Seasoning for meat - 0.5 teaspoons
• Green onions - 20 grams (and dill)

Number of servings: 2-3

How to cook “Omelet with minced meat in Arabic”

Place the minced meat in a frying pan heated with vegetable oil and fry until the color changes. Finely chop the onion and bell pepper and add to the minced meat in the pan. You can add a little salt. Add a pinch of black pepper and your favorite meat seasoning, mix and fry until the meat is completely cooked. Let cool. Pour milk into a bowl, add eggs, salt and black pepper. Whisk for a couple of minutes. Mix flour with starch and add to milk-egg mixture. Beat until smooth. Add finely chopped green onions with dill, as well as minced meat. Grease a baking dish with butter and pour in the semi-finished omelet product. Bake in an oven preheated to 180 degrees for 30 minutes. The omelette will be fluffy, but after removing from the oven it will settle a little. Serve hot, with fresh vegetables and herbs. Bon appetit!

Cooking an omelet

First, let's prepare the filling. To do this, take one hundred grams of minced meat. Choose the type of meat according to your taste. Place the minced meat in a preheated frying pan with vegetable oil and begin frying it over medium heat.

Ground meat

Almost immediately add a quarter of finely chopped onion and one tomato to the minced meat, which must first be scalded with boiling water, remove the skin from it and cut it into small cubes.

Add salt to the omelette filling, add a pinch of dried basil and simmer over medium heat until all the liquid has evaporated. By this point, both the meat and onions will be ready, and the tomatoes will make a thick sauce.

Egg mixture

While the filling is being prepared, we will beat 2 eggs with a mixer or blender. In order to beat eggs faster, it is necessary that the eggs and the beating container are preferably cold.

After 3 - 5 minutes, add fifty milliliters of cold milk or cream, salt to the eggs and continue beating for another 3 minutes.

Pour our future omelette into a well-heated frying pan with a diameter of 26 - 28 centimeters, with a small amount of butter.

You need to pour the egg mixture quickly enough, holding the pan suspended and immediately distributing the mixture evenly throughout the pan using the same movements as if you were pouring pancakes.

This is necessary to ensure that the finished dish is of the same thickness.

Then we put the frying pan on the fire and fry our omelette over low heat with the lid closed for about 5 - 7 minutes.

Final connection

Remove the completely finished omelette from the heat, place the prepared minced meat in the middle and carefully, using a spatula, wrap the edges of the omelette into an “envelope”. After this, cover the “envelope” with a plate and, holding it with your hand, carefully turn the pan upside down. And now a beautiful and tasty breakfast dish is on your plate. Bon appetit!

Omelet with minced meat and onions in the oven

Required ingredients:

• garlic – 1 clove;
• meat – 100 gr.;
• onion – 0.5 pcs.;
• salt and pepper - to taste;
• vegetable oil;
• egg – 1 pc.

Cooking process:

Rinse the meat well and then pass through a meat grinder or grind in a blender. To save time in the morning, use ready-made defrosted minced meat.

Peel the onion and chop it into very small cubes or pass it together with the meat through a meat grinder. Mix meat and onion. Add the garlic passed through a press, as well as salt and spices.

If your minced meat is too liquid, you can add a couple of tablespoons of flour or breadcrumbs to it. Stir. By the way, if desired, you can replace the onions with green onions if you prefer.

Grease a small baking tray with vegetable oil. Place the minced meat on a baking sheet and gently spread it with your hands into a small thin cake.

Break the egg into a bowl and stir it with a fork, adding salt and pepper. Pour the egg into the minced meat and place in the oven.

Cook the omelette at a temperature of 180-200 degrees for 15-20 minutes until done. Transfer the hot omelette to a plate. You can roll the prepared omelette into a roll.

If desired, sprinkle the omelette with chopped herbs and cheese and serve immediately.

Step-by-step recipe with photos

A traditional breakfast dish for almost every family is eggs, cooked in various ways. It can be fried eggs, scrambled or scrambled in a new fashion, poached eggs or regular boiled eggs. Omelet is a big separate topic, because this dish can be prepared with the addition of meat, smoked meats, vegetables, mushrooms, legumes, cheese and herbs. I really like to cook an omelette with minced chicken - this dish is quite filling, so it doesn’t need to be supplemented with a side dish, just serve some vegetables and herbs, and a full meal is ready.

Prepare all the ingredients for cooking an omelet with minced meat in the oven. There is nothing exotic here - eggs, milk, flour, butter, minced meat and salt with spices.

Beat chicken eggs into a bowl, at room temperature, chilled or straight from the refrigerator - it doesn’t really matter.

Pour fresh milk into a bowl, add salt, spices and wheat flour.

At this stage, you can “arm yourself” with a whisk or even an immersion blender. Whisk the omelette mixture until the last lump of wheat flour disappears.

Use ready-made minced chicken or good store-bought minced chicken. Heat vegetable oil in a frying pan, add minced meat and fry over low heat. You need to stir continuously so that the minced meat does not turn into one large cutlet. Salt the minced meat and sprinkle with spices. Fry for 15 minutes.

Transfer the fried minced meat into a baking dish. You can take one large form or several small ones to serve the omelette in portions.

Fill the minced meat in the mold with the omelette mixture. Now you can start baking.

Place the pan in the oven and preheat it to 180 degrees. Bake the omelette with minced meat in the oven for 20-25 minutes. When the “head” of the omelette turns light brown, the dish can be considered ready and removed from the oven.

Cut the omelette into pieces and serve immediately with fresh herbs and sauce.

Bon appetit!

Scrambled eggs with minced meat

An appetizing sizzling scrambled egg laid out on a bed of juicy minced meat looks royal, especially if you sprinkle it generously with herbs and place pickled cucumber rings next to it.
Its preparation does not require special skill, and the recipe involves the use of spices to taste and does not limit the hostess in anything. The tomato note adds a characteristic piquancy to the minced meat with pieces of fried onion and awakens the desire to take more.

Fans of bright fried eggs should not cover the pan with a lid, otherwise the yolks will turn pale: it is better to slowly bring the dish to readiness over low heat.

Ingredients

• chicken eggs 2 pcs.
• minced meat 200 g
• onion 1 piece
• vegetable oil 2-3 tbsp. l.
• tomato juice 0.5 cups
• salt
• ground black pepper
• hops-suneli 0.5 tsp.
• Provençal herbs 0.5 tsp.

Preparation

1. Peel the onion, rinse, and dip with a napkin. Cut into small cubes. 2. Place a frying pan on the fire, add a small amount of vegetable oil. After two minutes, add the chopped onion and fry over medium heat for 5 minutes until the onion is soft and lightly golden. 3. Pre-soften the minced meat with a fork, then add it to the pan with the onions. Break up any lumps of minced meat and continue frying over moderate heat for 7-10 minutes. Stir occasionally so that the shredded meat is browned on all sides. 4. Add tomato juice or diluted tomato paste to the finished minced meat with onions. Stir and continue frying over low heat for 5-7 minutes. 5. Add salt, ground pepper, Provençal herbs and suneli hops to taste. Stir. 6. Break two eggs into the pan. Add some salt and pepper. Be careful with salt, as the minced meat has already been salted. Cover with a lid and simmer over low heat for 5-7 minutes until the scrambled eggs are completely cooked. The white should set well, and the yolk should remain liquid inside. 7. Scrambled eggs with minced meat are ready. Serve to the table, sprinkled with chopped herbs.

Useful tips

To prepare an omelet, you need to mix the eggs with milk. Instead of milk, you can use cream or sour cream, but then the dish will be more nutritious. No seasonings other than salt are added to the classic omelet, but if desired, you can use your favorite spices.

If desired, you can add vegetables, meat products, and mushrooms to the omelet. But all additives must be ready for use, since eggs cook quickly, so the same vegetables will not have time to get ready.

Interesting Facts! Omelet is a French dish; in France there is a special attitude towards it. Any French housewife has a special frying pan for preparing omelettes, in which nothing else is cooked. Mix milk with eggs exclusively with a fork; a whisk, much less a mixer, is not used.

Description of preparation:

I suggest you prepare cutlets with eggs inside according to this simple recipe. I assure you, it will be very tasty, and most importantly – unusual. Just imagine: you are serving the most ordinary-looking cutlets, a person cuts it, and inside there is a pleasant surprise. And the taste balance is maintained; boiled eggs inside the cutlets do not spoil the picture at all, but only complement it. In short, try it yourself once - and you will cook cutlets with eggs inside again and again!

Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Meat / Minced meat Dish: Hot dishes / Cutlets

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Mixed minced meat – 351 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Dry spices – 240 kcal/100g
• Chicken egg – 80 kcal/100g
• Breadcrumbs – 347 kcal/100g
• Loaf – 273 kcal/100g

Calorie content of products: Minced meat, Loaf, Milk, Chicken eggs, Vegetable oil, Breadcrumbs, Onions, Salt, Dry spices

How to mix minced meat

After you have added all the necessary ingredients to the meat, first simply mix the resulting mass thoroughly, and then begin to vigorously knead and/or beat. This is necessary so that the mixture becomes completely homogeneous and acquires a consistency that does not allow the cutlets to fall apart during frying. If you have a planetary mixer with a paddle attachment at home, it will do the job perfectly for you. Just put the minced meat in the mixer bowl and turn it on at medium speed for eight to ten minutes. If you have to use your hands, knead the minced meat for about five minutes, then beat it on a table or board. If you've never seen it, this is how it's done. Wash the table well or use a very large board (but the table is still more convenient). Do not cover it with anything: any film or parchment will get in your way like hell.

Take the lump of minced meat with both hands, lift it 30–40 cm above the work surface and throw it down with force (!). I always say this at master classes (especially if the participants are women who are afraid of sudden movements in the kitchen). "Girls! Do you have a nasty boss? Remember him! And put all your hostility into this smash of minced meat on the table!” Faces usually tense up at first, and then relax sooooo much in the process: shwark! Shvark! Shvark! Collect the scattered pieces and repeat the operation until you see that the lumps no longer scatter, this usually happens after 15-20 “throws”. Now the minced meat should be placed in a bowl, covered and refrigerated for at least 30 minutes and up to 6 hours. During this time, the flavors will mix, the fat will harden a little and the minced meat will acquire the ideal consistency.

First, thoroughly mix the resulting mass, and then begin vigorously kneading and/or beating