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3 omelette recipes for more muscles

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  • Omelette or frittata – what’s the difference?
  • Are omelettes good for weight loss?
  • Basic recipe for the perfect omelette
  • How to stuff omelettes?
  • Your muscles will love these 3 omelet recipes
  • Can you reheat omelet?

An omelette is the ideal meal when you need something quick. All you need are two to three eggs (depending on your appetite), a little butter and salt and pepper. Unlike scrambled eggs, the egg mixture is not pushed back and forth in the pan, but baked until it sets, i.e. becomes solid. Then you can either fill the omelette with other ingredients – such as diced ham, cheese or mushrooms – or fold it over and enjoy it straight away. We’ll tell you here how you can create the perfect, fluffy omelette.

Omelette or frittata – what’s the difference?

A frittata is also a type of omelette, or more precisely the Italian interpretation of the egg dish. The main ingredient here is eggs and you can also combine the frittata with other foods. With one difference: the frittata is not folded in the middle, but either cooked completely from one side or turned. A delicious and easy frittata recipe awaits you further down in the article.

Are omelettes good for weight loss?

Yes absolutely. After all, eggs are an excellent source of protein and they should end up on your plate every day if you are losing weight. Protein-rich foods stimulate your metabolism and keep you full for a long time – an ideal combination for losing weight. You can find the right fat burner recipes here. The dish is also perfect for a low-carb and keto diet because eggs contain no carbohydrates.

An omelette is quick to prepare and incredibly versatile

If you want to save additional calories and fat, you can also conjure up an egg white omelette. To make it, you only need the egg white, which you separate from the yolk. Even better: get liquid egg whites, for example from Pumperlgsund. This is easy to dose, lasts for months and no egg yolk ends up in the trash. Why should you leave out the egg yolk at all? The yolk is the high-calorie part of the egg with 66 calories and 6 grams of fat, while the egg white contains only 16 calories and 0.1 grams of fat. You can read here why the combination of egg white and egg yolk is optimal for your body.

Basic recipe for the perfect omelette

As already mentioned, for a basic omelet (1 portion) you only need a few basic ingredients:

  • 3 Owner
  • 1 pinch each of salt and pepper
  • 1 tbsp butter or clarified butter
  • optional: 1 dash of milk or cream*

*The milk or cream will make your omelette even more tender and fluffy, but it is not a must.

And this is how you prepare it:

  1. Crack eggs into a bowl and season with salt and pepper. Mix well with a fork or whisk.
  2. Heat the butter in a not too large, coated pan with a 4 to 6 centimeter high, round edge (highest setting) until the butter foams. Swirl the pan and spread butter all over.
  3. Shortly before the butter starts to brown, turn the heat down to medium and let the egg mixture slide in. Now swirl the pan back and forth in a circular motion so that the egg is well distributed in the pan.
  4. Now use a spatula or silicone spatula to carefully push the egg mixture into the middle. Don’t tear it like you would with scrambled eggs, just spread it well. Then let the mixture set so that it is slightly browned at the bottom and not completely cooked through at the top.
  5. Loosen the omelette from all sides with a silicone spatula (or spatula), lift the pan and let the omelette slide to one side. Due to the high edge of the pan, you now only have to help a little with the spatula to fold the omelet over in the middle.

Tip from the food editors: After point 4, add a handful of grated cheese to your omelette and let it slowly melt, your cheese omelette is ready.

Would you rather prepare a frittata and completely flip your omelet once? Then use a plate to help you. Let the omelette slide onto the plate, now turn the pan over and “invert” it over the plate. Then hold both together and quickly turn them around so that the egg patty ends up back in the pan – just the other way around.

Tool-Tipp: Turning is even easier with such an ingenious double pan.

How to stuff omelettes?

You can fill or combine your omelet or frittata with all sorts of foods. True to the motto: It doesn’t work, it doesn’t exist! Because whatever tastes good is allowed.

Because omelettes are perfect for using up leftovers. If you make your own raclette, pizza or wraps with friends, you’ll usually end up with a lot of chopped vegetables, grated cheese or diced ham left over. You can use them in an omelette the next morning, so less food ends up in the bin.

Ideas for omelet fillings:

  • (Boiled) ham & cheese
  • Champignons & Speck
  • Crab & Dill
  • Spinach & cheese / feta
  • Raw ham cubes & red onions
  • Shrimp & cherry tomatoes
  • Paprika, Olives & Feta
  • Bacon
  • Broccoli & Cheese
  • Smoked salmon & chives
  • Tomatoes, Mozzarella & Basil

Whether with cheese, vegetables, ham or mushrooms: Omelettes are very versatile

What is a Farmer’s Omelet?

You may also know a farmer’s omelette as a farmer’s breakfast. It’s basically a kind of leftover meal because you can fill your omelette with leftover ingredients from the day before. The classic is potatoes. You can combine them wonderfully with bacon or ham.

That’s how it’s done: Slice one or two potatoes from the day before, then fry them in a teaspoon of butter until crispy with a little bacon and diced onions. Salt and pepper. Whisk two eggs in a bowl and then pour them over the browned potatoes, let them set, then push or fold the omelet together. You can also add a few pickles if you like.

Your muscles will love these 3 omelette recipes

Every omelet is essentially unique because you can combine the ingredients in new ways over and over again. A combination doesn’t taste good? It happens, but then you just try a different combination next time. Look in your fridge to see what is still there or urgently needs to go and get started! If you’re still looking for recipe inspiration, you’ll find it here:

1. Omelet with mushrooms & bacon

Ingredients for 1 serving:

  • 1/2 red onion
  • 100 g Mushrooms
  • 50 g Rohschinkenwürfel
  • 1 teaspoon parsley
  • Salt pepper
  • 1 TL Butter
  • 3 Owner
  • 1 EL Butter

Preparation:

  1. Cut the onion into fine cubes. Clean the mushrooms, then cut them into slices.
  2. Heat butter in a non-stick pan. Fry the onion, diced ham and mushrooms until everything is lightly browned. Don’t forget to salt and pepper. Season with parsley. Place ham and mushroom mixture in a bowl and set aside.
  3. Use a kitchen towel to roughly remove any old fat from the pan, then heat a tablespoon of butter until the butter is nice and foamy.
  4. Meanwhile, crack eggs into a bowl and whisk with salt and pepper. Spread the butter evenly throughout the pan and pour in the egg mixture. Swirl the pan. Use a silicone spatula or spatula to keep the egg mixture moving a little, as described in the basic recipe above.
  5. When the omelette is slightly browned on the bottom and still a little runny on top, add the ham and mushroom mixture to one half. Remove the omelette from the bottom with the silicone spatula, slide it to one side of the pan and then quickly flip it over and you’re done.

2. Egg white omelette

Ingredients for 1 serving:

  • 1 Handful of Cherry Tomatoes
  • 1 handful of radishes
  • 1 tsp white balsamic vinegar
  • 1 tsp olive oil
  • 5 egg whites
  • 1 TL Butter
  • 1 pinch of salt
  • 1 TL Pfeffer

Low in fat and high in protein: egg white omelet

  1. Wash tomatoes and radishes. Halve or quarter the tomatoes and cut the radishes into thin slices. You can also add other vegetables to your raw vegetable salad, such as cucumber or peppers. Mix the vegetables well in a bowl with the olive oil, balsamic vinegar, salt and pepper and let them steep briefly.
  2. Separate eggs or use pasteurized egg whites: Mix the egg whites with a fork and season with salt and pepper. Heat butter in a pan until it bubbles. Then add the egg whites. Let the mixture set over medium heat. Then fold over with a spatula and continue to fry briefly. Remove from the pan and enjoy with the raw vegetable salad.

3. Tuna and feta omelette

  • ½ red onion
  • ½ can of tuna in its own juice
  • 1 tsp Rapeseed
  • 1 Prise Oregano
  • salt and pepper
  • 3 Owner
  • 1 dash of milk
  • 1 EL Butter
  • 30 g Excess

Preparation:

  1. Drain the tuna and finely dice the onions.
  2. Heat the oil in a pan, sauté the onion in it, then add the tuna. Season everything with salt, pepper and oregano, remove from the heat and set aside.
  3. Whisk eggs with milk and a pinch each of salt and pepper.
  4. Wipe out the pan or use a new one: then melt the butter in it, swirl the pan to distribute the butter. Slide the egg mixture into the hot butter, also swirl it around and keep it moving a little, as described in the basic recipe above.
  5. When the omelet is slightly browned on the bottom and still a little moist on top, add the tuna to one half. Crumble feta over it, a little oregano on top. Use the silicone spatula to carefully remove the omelette from the bottom, slide it to one side of the pan and then quickly flip it over.

Tipp: You can also prepare the whole thing as a frittata. Then you can add the egg mixture directly to the pan with the seared tuna and let it set, don’t forget to turn it.

Can you reheat omelet?

A freshly prepared omelet definitely tastes best, but you can also easily reheat the egg dish.

Simply let the omelette (whether whole or leftover) cool down. Cover the plate or bowl tightly and store it in the refrigerator. To heat the omelette, simply place it in the microwave or warm it in a preheated oven at 180 degrees for a few minutes.

Omelettes and frittatas are delicious, high in protein and ideal for using up leftovers. And every time you create a completely new dish. The high protein and low carbohydrate content makes the egg dish a real must-eat in your fitness diet plan. By the way, you can have it created here with just a few clicks – with Men’s Health nutrition coaching.

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