If you cook an omelet not in the classical way with the addition of milk, and adding semolina to it - it becomes incredibly tender. Its structure is more like a souffle. And the taste is so wonderful!!! You will definitely like it!
You can use the ready cooked porridge, even yesterday's (if she left). Heated porridge is not tasty, and in this omelet it will be delicious!.But if there is no finished porridge-then it needs to be cooked. I cook porridge in the following proportions: 1 liter of milk, 5 tablespoons of semolina, 1 tsp salt, 3 tablespoons of sugar.
So, measure the right amount of cereals, mix it with salt and sugar.
In boiling milk, stirring constantly with a whisk, pour slowly grits and cook for 5-10 minutes until thick.
For an omelet, measure 1/2 Cup of semolina for 1 portion (ready, and slightly cooled).
Break 2 eggs in a bowl, add a pinch of salt, a little whisk.
Add semolina, mix with a whisk until smooth.
Melt the butter in a pan.
Pour the omelet mixture, switch the fire to the minimum, and cover, cook for about 15 minutes.
We shift to the plate, garnish.
The taste of this omelet is moderate - moderately sweet, and moderately salty - so it can be served with brisket and vegetables, and watering jam. I chose the first option.