Steamed omelet with chicken (no steamer)

An interesting option for steaming omelette without a steamer is on the stove in a saucepan, just as our grandmothers used to cook when very few people heard about steamers. As a result, the omelet turns out to be fluffy and airy without much effort, pieces of chicken meat give it satiety and nutritional value, and fresh herbs give it a pleasant aroma.

Ingredients

• Eggs - 3 pcs.
• Chicken fillet - 150 g
• Fresh dill - 3-4 branches
• Vegetable oil 1/2 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste

Directions

1. Tins for steaming omelet without a steamer must be heat-resistant. Baking tins - ceramic, iron or silicone are fine.
2. Break eggs into a bowl.
3. Add salt and black pepper.
4. Shake eggs with a fork.
5. Cut the chicken fillet into small cubes.
6. Rinse the dill, dry and chop finely with a knife.
7. Add chicken and dill to the egg mixture.
8. Stir.
9. Lubricate the molds from the inside with vegetable oil. Pour the omelet mixture into the molds.
10. At the bottom of a large saucepan, place a clean tea towel, folded 2 to 3 times. Place the filled molds on a towel.
11. Gently pour boiling water into a saucepan so that the water reaches about the middle of the molds.
12. Cover the saucepan with a lid and place over high heat. When the water boils, reduce heat to low and steam the omelet for 15 minutes.
13. Carefully remove the tins with the finished omelet from the pan.
14. The steamed chicken omelet is ready. Serve such an omelet right after cooking - it tastes best.
15. Bon Appetit!