How to cook omelet with semolina?

The omelet was once invented by the French. Many years have passed since then, and the dish is still very popular. There are hundreds of different recipes for its preparation. One of the most interesting options is considered omelet with semolina. How is it different from the rest, and what secret does egg mass with cereal keep in itself?

Classic way

Most often, such an omelet with semolina is cooked on the stove using a rather modest set of components. For 6 eggs, you need 50 grams of semolina, a glass of milk, a little salt and 25 grams of sugar.

The process consists of several stages:

1. First you need to beat the eggs well with sugar.
2. Then add a little salt so that the product is not fresh.
3. After that, without stopping mixing, you need to carefully enter the milk.
4. Manka is added to the mixture last.
5. Put the frying pan on the fire and warm it thoroughly, having preliminarily greased it with oil. It can be either a plant or animal product.
6. Pour the whipped mixture into a frying pan and immediately cover it tightly with a lid.
7. Make the fire smaller.

Now it remains only to wait. After about 15 minutes, the omelet with semolina will be ready.

You can serve such a dish to the table by adding something sweet (jam, syrup or jam) to the plate. Those who do not like such excesses can just drink it with tea or compote.

Little secrets

Some novice housewives do not understand why an omelet with semolina is made. For what reasons is cereal added to the mixture? Everything is very simple here. This is usually done in order to make the dish more magnificent. Firstly, small particles of semolina during the whipping process contribute to a more thorough mixing of the products. Secondly, with their help more air bubbles are formed, which help to create a “skeleton” of the dish. Thirdly, during baking under the influence of high temperature, the croup swells, which gives the omelet an extra volume. A good cook has many more similar secrets. For example, the same splendor can be achieved by introducing hot milk into the mixture, and then adding a little soda with vinegar. Sometimes, to preserve the volume, cooks prefer to fill the egg mass in a slightly warm pan. This will protect her from burning. In addition, it is necessary to take into account the ratio of components. Moisture should not be very much. This will ruin the expected effect, and the baked eggs will float in the hot liquid.

Food restrictions

If a person has an allergic reaction of the body to protein, then he should limit or completely exclude such products from his diet. For such people, you can cook a special omelet with semolina in the oven.

The list of products in this case will be as follows: based on 50 milliliters of milk, a teaspoon of semolina and one yolk.

Cooking such a dish is easy:

1. Separate the yolks carefully from the proteins, collect in a separate container and beat slightly.
2. Add milk and continue mixing using a blender.
3. Introduce semolina and gradually finish whipping.
4. Pour the mixture into the mold and put it in the oven. First you need to warm it up to 185 degrees.
5. Readiness will be noticeable in the increased volume and golden brown.

So that the omelet does not stick and does not stick, it is better to lubricate the form with animal oil. This will make the dish more flavorful. To serve to the table, it remains only to carefully remove it from the hot mold. The dish is tender, soft, and most importantly - safe.