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Print Recipe
Creamy Scrambled Eggs for a Celebratory Breakfast Recipe
As you know, we carefully prepare for the new year holidays and prepare products, including conservation, which we do not have in the house. And this is usually corn, green peas. We make salads, open banks, and then there is a little bit of everything left in the banks. I offer a delicious, beautiful and hearty Breakfast-a creamy omelet with vegetables: green peas, corn, garlic arrows, tomatoes, herbs and pieces of boiled meat. Not troublesome, fast and with excellent results.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. I made an omelet for two and took the number of ingredients for two. Making an omelet mixture. In a bowl, break 4 eggs, pour a couple of tablespoons of cream or milk, add 1 h l of starch, salt and pepper, connect with a whisk. If there are children, you do not need to pepper, you can do it later. Put in the mixture of corn, green peas, finely chopped garlic arrows, tomatoes, herbs and, if desired, a little bit of some meat or sausage. All mix and omelet but-vegetable mixture is ready.
    I made an omelet for two and took the number of ingredients for two. Making an omelet mixture. In a bowl, break 4 eggs, pour a couple of tablespoons of cream or milk, add 1 h l of starch, salt and pepper, connect with a whisk. If there are children, you do not need to pepper, you can do it later. Put in the mixture of corn, green peas, finely chopped garlic arrows, tomatoes, herbs and, if desired, a little bit of some meat or sausage. All mix and omelet but-vegetable mixture is ready.
  2. Take the pan. I took a pancake D-24 cm. Spread a generous piece of butter on it, melt it. Fill the omelet mixture with a thin layer. It is very fast to grasp and begin to twist it into a roll, leaving the "tail" about 5 cm. when we Reach the middle of the pan, move the roll closer to the side and pour the omelet mixture on the left "tail" again. The mixture has seized, we do this procedure a second time. The omelet is quite large.
    Take the pan. I took a pancake D-24 cm. Spread a generous piece of butter on it, melt it. Fill the omelet mixture with a thin layer. It is very fast to grasp and begin to twist it into a roll, leaving the "tail" about 5 cm. when we Reach the middle of the pan, move the roll closer to the side and pour the omelet mixture on the left "tail" again. The mixture has seized, we do this procedure a second time. The omelet is quite large.
  3. When it was completely twisted, for convenience, I cut it in half. So it is more convenient to finish it until ready. Reduce the heat to a minimum, cover with a lid and fry the omelet to a beautiful color on both sides, turning it over a couple of times.
    When it was completely twisted, for convenience, I cut it in half. So it is more convenient to finish it until ready. Reduce the heat to a minimum, cover with a lid and fry the omelet to a beautiful color on both sides, turning it over a couple of times.
  4. Serve immediately hot or warm.
    Serve immediately hot or warm.
  5. Although, it is cool and excellent with a rich taste. The omelet that has cooled can be cut into rolls and served as an appetizer. For example: accidentally descended guests or just put on a festive table, respectively, decorating.
    Although, it is cool and excellent with a rich taste. The omelet that has cooled can be cut into rolls and served as an appetizer. For example: accidentally descended guests or just put on a festive table, respectively, decorating.

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