Kefir Omelet in a Frying Pan
A hearty, simple, budget-friendly, and tasty breakfast for the whole family! Kefir omelet in a frying pan is just as good as the classic version made with milk. It has a light tang and kefir flavor. A great substitute if you’re out of milk.
Updated : 08 September, 2025
Easy
About 10 min.
Ingredients
2
Eggs
30 grams
Hard cheese
10 grams
Parsley
3 tablespoon
Kefir
1 tablespoon
Vegetable oil
1 teaspoon
Wheat flour
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Kefir and eggs are best at room temperature, since salt doesn’t dissolve well in a cold mixture. Instead of vegetable oil, you can use butter to grease the pan.
Step 2
Wash, dry, and finely chop parsley. If desired, substitute or mix with other greens such as dill, cilantro, green onions, or a blend of herbs.
Step 3
Grate cheese on a coarse or medium grater. Any cheese works - hard, semi-hard, or soft like mozzarella. The main thing is that it’s tasty, high-quality, and melts well.
Step 4
Crack the eggs into a deep bowl. Add salt and pepper. If your eggs are small, use 3 instead of 2.
Step 5
Pour in room-temperature kefir. Whisk with a hand whisk until smooth. Do not overmix. The salt crystals should dissolve completely.
Step 6
Sift flour into the omelet mixture and stir until no lumps remain. The mixture should be like thin sour cream. You can make it a little thinner if you prefer a softer omelet.
Step 7
Add the chopped herbs and stir.
Step 8
Heat vegetable oil in a frying pan over medium heat. Pour in the egg-kefir mixture. Sprinkle grated cheese on top.
Step 9
Lower the heat to the minimum and cook the omelet under a lid for 5-7 minutes. Note: the diameter and thickness of your omelet depends on the size of your frying pan. Mine was 8.5 inches (22 cm).
Step 10
Transfer the finished omelet to a plate and serve. Enjoy!