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 Egg Envelopes with Ham and Cheese Recipe
A simple and delicious recipe for egg envelopes with ham and cheese will make a wonderful and satisfying Breakfast. Moreover, cook them very quickly.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Grate the ham and cheese. In a separate bowl, beat the eggs with a fork.Pour a portion of eggs into a preheated frying pan and distribute so that you get a pancake. Fry on both sides for 1-2 minutes. Put some cheese and ham in the center of the pancake.Roll the egg pancake with the filling in an envelope. To do this, first tuck the free edges of the pancake to the left and right of the filling and fold towards the center. Press the edges of the pancake with a spatula for 10-15 seconds to fix them in this position. Then expose the remaining edges and fry for another 20-30 seconds.Turn the envelope over and fry a little more.Repeat the same with the remaining ingredients.The envelopes are ready. You can decorate them with parsley.
    Grate the ham and cheese. In a separate bowl, beat the eggs with a fork.Pour a portion of eggs into a preheated frying pan and distribute so that you get a pancake. Fry on both sides for 1-2 minutes. Put some cheese and ham in the center of the pancake.Roll the egg pancake with the filling in an envelope. To do this, first tuck the free edges of the pancake to the left and right of the filling and fold towards the center. Press the edges of the pancake with a spatula for 10-15 seconds to fix them in this position. Then expose the remaining edges and fry for another 20-30 seconds.Turn the envelope over and fry a little more.Repeat the same with the remaining ingredients.The envelopes are ready. You can decorate them with parsley.
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