How to quickly prepare an omelet with oatmeal for breakfast
Let's find out how to prepare an omelette with oatmeal and cheese for a quick and healthy breakfast.
The most amazing thing is that we will spend a minimum of time preparing such an omelette with oatmeal. This is very important if you are in a hurry to take your children to kindergarten, to school, if you are in a hurry to go to work, and, as always, there is not enough time in the morning.
Having mastered making an omelette with oatmeal, you will delight your family every morning by experimenting with ingredients - after all, you can make different fillings, preferring all the tastes of your family.
The breakfast will be hearty, healthy and low-calorie, and not only breakfast, this dish can also be prepared for a quick snack throughout the day.
PS Here, we also recommend watching a delicious dish: “Meat muffins”
Now let's look:
Omelette with oatmeal and cheese
Ingredients:
- Eggs – 1 pc.;
- Milk – 1 glass;
- Oat flakes – 4 tbsp;
- Butter – for coating the pan;
- Dill and green onions – 70 gr.;
- Garlic – 2-3 cloves;
- Cheese – 70 gr.;
- Olives or olives – 50 gr.;
- Spices - optional.
For the salad:
- Tomato – 70 gr.;
- Cucumber – 70 gr.;
- Dill - to taste;
- Olive oil – 1 tsp.
Omelette recipe with oatmeal and cheese - photos and recommendations
Let's start by cracking an egg into a plate. It is clear that in the recipe we indicated one egg, that is, for one serving. And your will is to increase the number of eggs depending on the number of those who will join you during breakfast.
So, our task is to beat the egg thoroughly with a fork. Or you can do it in the way you are used to. There are also whisks and mixers.
By the way, many people try to cook omelettes only with protein. But this will actually turn out to be a diet omelet? And we are on a diet without diets, we can afford the yolk! In addition, we add milk to the beaten egg, and a whole glass. This makes it more satisfying and tasty. Then mix the whole mass well, continuing to beat it for a long time.
Unlike other omelettes (we don’t want the omelet to fry, as in traditional recipes!), let’s grease a cold frying pan with butter, not a hot one. Cover the bottom with oatmeal; it is advisable to cover it completely. According to the recipe - 4 tbsp. l., but you can put more, say 6. Then the omelette will be more satisfying, healthier and tastier. Pour the oatmeal mixture over the oatmeal mixture.
Fourth step: final
When the pancake is golden brown on all sides, remove it from the heat and place it on a plate. One such pancake is enough for two, or even three people at once. Just cut it into pieces and serve. You can even eat it all by yourself! This healthy dish will definitely not be left on the sides. You can also garnish the pancake with tomatoes or other vegetables you like. If you made a sweet pancake, you can use honey or dark chocolate as a decoration.
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Scrambled eggs with oatmeal
Oatmeal breakfast recipe
Pour 3 tablespoons of oatmeal into a plate. Pour in 50-60 milliliters of milk. Leave for 5 minutes.
Add 2 eggs. Add a pinch of salt. Beat everything well with a whisk.
Pour sunflower oil into a frying pan and turn on the stove. When the frying pan is hot, add our egg mixture there. Fry on both sides over medium heat.
This is what we got. This dish has everything you need for a delicious breakfast: milk, oatmeal, eggs. It may look like regular scrambled eggs, but the taste is completely different.
Some useful tips
- Pour the omelette mixture into a cold frying pan, well greased with butter.
- Beat the omelette thoroughly.
- Cook the omelette, covering it tightly with a lid, over low heat.
- We don’t add salt to the omelet – the taste of olives and cheese will make it brighter.
- We eat in moderation! After all, a diet without dieting is often in small portions.
- The cheese must be hard.
- The omelette is eaten hot: the frozen cheese crust will make it ugly and uncomfortable to eat.
- Vegetables are the perfect combination with an omelet, especially on a non-dieting diet!
Omelette with oatmeal and cheese
Ingredients for Oatmeal and Cheese Omelet:
- Chicken egg (large) - 4 pcs;
- Milk - 50 g;
- Oat flakes (heaped) - 1 tbsp. l.;
- Mozzarella (1 ball) - 125 g;
- Salmon (lightly salted) - 3 slices;
- Dutch cheese (grated or toasted 3 pcs.) - 3 tbsp. l.;
- Salt - to taste;
- Black pepper (ground) - to taste.
Recipe for Omelet with Oatmeal and Cheese:
Oatmeal is great for this recipe.
Beat eggs, add milk and cereal, salt and pepper. The more rolled oats you add, the more milk you add. During cooking, the flakes will begin to swell and absorb half of the egg-milk mixture, keep this in mind.
Pour the mixture into portioned molds. Cut the mozzarella ball into three circles. Place a piece of mozzarella in each pan.
Add a slice of lightly salted salmon.
Sprinkle with grated hard cheese or cover with a piece of toasted cheese. I cut out the circle using a serving ring.
Bake at 190*C for 10-15 minutes. The mixture will double in size, so do not fill the pan to the brim.
Recipe Omelette with oatmeal. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Omelette with oatmeal”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 159.8 kcal | 1684 kcal | 9.5% | 5.9% | 1054 g |
| Squirrels | 9.8 g | 76 g | 12.9% | 8.1% | 776 g |
| Fats | 8.1 g | 56 g | 14.5% | 9.1% | 691 g |
| Carbohydrates | 10.9 g | 219 g | 5% | 3.1% | 2009 |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 4.7% | 1333 g |
| Water | 68 g | 2273 g | 3% | 1.9% | 3343 g |
| Ash | 1.569 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 143.3 mcg | 900 mcg | 15.9% | 9.9% | 628 g |
| Retinol | 0.138 mg | ~ | |||
| beta carotene | 0.033 mg | 5 mg | 0.7% | 0.4% | 15152 g |
| Vitamin B1, thiamine | 0.039 mg | 1.5 mg | 2.6% | 1.6% | 3846 g |
| Vitamin B2, riboflavin | 0.242 mg | 1.8 mg | 13.4% | 8.4% | 744 g |
| Vitamin B4, choline | 138.31 mg | 500 mg | 27.7% | 17.3% | 362 g |
| Vitamin B5, pantothenic | 0.716 mg | 5 mg | 14.3% | 8.9% | 698 g |
| Vitamin B6, pyridoxine | 0.077 mg | 2 mg | 3.9% | 2.4% | 2597 g |
| Vitamin B9, folates | 3.857 mcg | 400 mcg | 1% | 0.6% | 10371 g |
| Vitamin B12, cobalamin | 0.287 mcg | 3 mcg | 9.6% | 6% | 1045 g |
| Vitamin D, calciferol | 1.212 mcg | 10 mcg | 12.1% | 7.6% | 825 g |
| Vitamin E, alpha tocopherol, TE | 0.331 mg | 15 mg | 2.2% | 1.4% | 4532 g |
| Vitamin H, biotin | 11.131 mcg | 50 mcg | 22.3% | 14% | 449 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 1.9837 mg | 20 mg | 9.9% | 6.2% | 1008 g |
| Niacin | 0.105 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 77.23 mg | 2500 mg | 3.1% | 1.9% | 3237 g |
| Calcium, Ca | 34.06 mg | 1000 mg | 3.4% | 2.1% | 2936 g |
| Magnesium, Mg | 6.84 mg | 400 mg | 1.7% | 1.1% | 5848 g |
| Sodium, Na | 468.84 mg | 1300 mg | 36.1% | 22.6% | 277 g |
| Sera, S | 98.82 mg | 1000 mg | 9.9% | 6.2% | 1012 g |
| Phosphorus, P | 106.6 mg | 800 mg | 13.3% | 8.3% | 750 g |
| Chlorine, Cl | 695.04 mg | 2300 mg | 30.2% | 18.9% | 331 g |
| Microelements | |||||
| Iron, Fe | 1.407 mg | 18 mg | 7.8% | 4.9% | 1279 g |
| Yod, I | 11.02 mcg | 150 mcg | 7.3% | 4.6% | 1361 g |
| Cobalt, Co | 5.663 mcg | 10 mcg | 56.6% | 35.4% | 177 g |
| Manganese, Mn | 0.0185 mg | 2 mg | 0.9% | 0.6% | 10811 g |
| Copper, Cu | 48.5 mcg | 1000 mcg | 4.9% | 3.1% | 2062 g |
| Molybdenum, Mo | 4.429 mcg | 70 mcg | 6.3% | 3.9% | 1580 g |
| Selenium, Se | 16.917 mcg | 55 mcg | 30.8% | 19.3% | 325 g |
| Fluorine, F | 30.33 mcg | 4000 mcg | 0.8% | 0.5% | 13188 g |
| Chromium, Cr | 2.2 mcg | 50 mcg | 4.4% | 2.8% | 2273 g |
| Zinc, Zn | 0.6178 mg | 12 mg | 5.1% | 3.2% | 1942 |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.435 g | ~ | |||
| Valin | 0.424 g | ~ | |||
| Histidine* | 0.187 g | ~ | |||
| Isoleucine | 0.331 g | ~ | |||
| Leucine | 0.595 g | ~ | |||
| Lysine | 0.496 g | ~ | |||
| Methionine | 0.231 g | ~ | |||
| Methionine + Cysteine | 0.397 g | ~ | |||
| Threonine | 0.336 g | ~ | |||
| Tryptophan | 0.11 g | ~ | |||
| Phenylalanine | 0.358 g | ~ | |||
| Phenylalanine+Tyrosine | 0.623 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.391 g | ~ | |||
| Aspartic acid | 0.678 g | ~ | |||
| Glycine | 0.231 g | ~ | |||
| Glutamic acid | 0.975 g | ~ | |||
| Proline | 0.22 g | ~ | |||
| Serin | 0.512 g | ~ | |||
| Tyrosine | 0.264 g | ~ | |||
| Cysteine | 0.16 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 314.08 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.7 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.022 g | ~ | |||
| 15:0 Pentadecane | 0.006 g | ~ | |||
| 16:0 Palmitinaya | 1.13 g | ~ | |||
| 17:0 Margarine | 0.017 g | ~ | |||
| 18:0 Stearic | 0.485 g | ~ | |||
| 20:0 Arakhinovaya | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 2.739 g | min 16.8 g | 16.3% | 10.2% | |
| 16:1 Palmitoleic | 0.215 g | ~ | |||
| 17:1 Heptadecene | 0.006 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.254 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.022 g | ~ | |||
| Polyunsaturated fatty acids | 0.694 g | from 11.2 to 20.6 g | 6.2% | 3.9% | |
| 18:2 Linolevaya | 0.606 g | ~ | |||
| 18:3 Linolenic | 0.033 g | ~ | |||
| 20:4 Arachidonic | 0.055 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 6.9% | |
| Omega-6 fatty acids | 1 g | from 4.7 to 16.8 g | 21.3% | 13.3% |
The energy value of Omelette with oatmeal is 159.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipes
Oatmeal with egg white
Andie/andiemitchell.com
Ingredients:
- ½ cup oatmeal (not instant)
- 1 glass of water;
- 4 egg whites;
- ½ teaspoon vanilla sugar.
Preparation
Beat the egg whites until foamy.
Pour water over the oatmeal and bring to a boil over high heat, then reduce heat and simmer for 5-6 minutes.
Pour the egg whites into the pan, whisking the porridge continuously with a fork or whisk. Continue stirring vigorously for 3 to 4 minutes.
Add vanillin to the finished porridge, stir and let the oatmeal stand for another 3-4 minutes.
Oatmeal with eggs and flaxseed
Anne/fannetasticfood.com
Ingredients:
- ¾ cup oatmeal (not instant)
- 2 eggs;
- ½ glass of milk;
- 1 tablespoon flaxseeds;
- 1 ripe banana;
- cinnamon.
Preparation
Peel the banana and puree it in a blender. Beat the eggs. Then mix all the ingredients in a saucepan and place it over medium heat.
Cook, stirring constantly, until the egg whites have coagulated and the porridge is thick enough. This usually takes about 5 minutes after boiling.
Oatmeal with protein, pumpkin and almond milk
Brittany/eatingbirdfood.com
Ingredients:
- 1 cup oatmeal (not instant)
- 1 cup unsweetened almond milk;
- 1 glass of water;
- 1 ripe banana (sliced);
- ½ cup pumpkin puree (from fresh or canned pumpkin);
- 2 egg whites;
- vanilla sugar to taste;
- salt;
- cinnamon;
- a little almond oil;
- pumpkin seeds for decoration.
Fried oatmeal with egg and cheese in a frying pan.
This delicious breakfast has 40 grams of protein, 10 grams of fat and 60 grams of carbohydrates.
Ingredients:
- Oatmeal – 100 grams (about 7 tablespoons)
- Egg whites – 300 grams or 4 eggs
- Hard cheese – 50 grams grated, if sliced, then 3 pieces
- Spices to taste (salt, pepper)
- Small frying pan with lid
The proportions can be reduced by 2 times. Since this amount makes a lot and is enough for 2-3 people.
Fry the oatmeal in a dry frying pan for 2-3 minutes. You need to stir constantly, otherwise it may burn.
As soon as the oatmeal begins to give off a pleasant smell and changes color to golden, add the whites or eggs.
Add salt, pepper and stir thoroughly. Don’t forget about the bottom part, be sure to stir there. Because the eggs set quickly. And they can form a crust or burn.
Cover with a lid until fully cooked. And such readiness comes here very quickly. So be careful not to overcook, or the eggs may harden too much and ruin your fried oatmeal.
Next, turn off the burner, put the cheese on top, and close it again.
As soon as the cheese has melted, the dish is ready!
