Omelet with Cheese and Noodles
by Editorial Staff
An omelet with noodles and cheese is a great option for a morning meal. The dish is hearty, very tasty and simple to prepare. If you have cooked noodles left, say, from yesterday’s dinner, then the speed of preparation will be added to the above advantages.
Cook: 20 mins
Serving: 2
Ingredients
- Eggs – 3 pcs.
- Milk – 80 ml
- Vermicelli – 80 g (the weight of the raw vermicelli is indicated)
- Hard cheese – 60 g
- Sunflower oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all the ingredients you need.
- First, you need to boil the vermicelli (if not previously cooked). To do this, boil water in a saucepan, salt it a little and add thin soup vermicelli. Bring the water to a boil over high heat with continuous stirring to prevent the vermicelli from sticking to the bottom. Boil the noodles for another 1 minute, turn off the stove and leave the noodles in water for 5 minutes.
- Discard the vermicelli in a colander, rinse with cold water if necessary and let the water drain.
- Break eggs into a bowl, pour in milk, add salt and black pepper.
- Beat eggs with milk with a whisk until a homogeneous mixture is obtained.
- Grate hard cheese on a coarse grater.
- Transfer the vermicelli and cheese to the egg and milk mixture.
- Stir.
- Heat the sunflower oil in a skillet and add the omelet mixture. Reduce heat to medium, cover skillet with lid and cook noodles and cheese omelet for about 6 minutes.
- Then turn over to the other side, cover the pan with the lid again and cook for about 4-5 minutes more.
- Transfer the finished omelet casserole from the pan to a plate.
- Serve hot or warm.
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