Print Recipe
 Scrambled Eggs in Tashkent Recipe
Rich omelet consisting entirely of juicy vegetables. Hearty and healthy. Full Breakfast or dinner. Diameter frying pan-24 cm
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Uzbek Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Grate the carrots on a medium or large grater.
    Grate the carrots on a medium or large grater.
  2. Slice the onion.
    Slice the onion.
  3. Pour oil into a frying pan and heat it.
    Pour oil into a frying pan and heat it.
  4. Let it simmer for a while, stirring. Transfer the carrot to the onion.
    Let it simmer for a while, stirring. Transfer the carrot to the onion.
  5. Cut the tomatoes at this time.
    Cut the tomatoes at this time.
  6. When the carrots and onions are stewed, add the tomatoes.
    When the carrots and onions are stewed, add the tomatoes.
  7. Beat the eggs into the bowl.
    Beat the eggs into the bowl.
  8. Add seasonings and parsley stalks.
    Add seasonings and parsley stalks.
  9. Whisk and immediately pour the omelet vegetables.
    Whisk and immediately pour the omelet vegetables.
  10. Spread the omelet with a spoon over the entire surface.
    Spread the omelet with a spoon over the entire surface.
  11. Keep on a low heat until the omelet is set. After switching off, sprinkle with parsley.
    Keep on a low heat until the omelet is set. After switching off, sprinkle with parsley.
  12. Transfer to a large flat dish.
    Transfer to a large flat dish.
  13. Divide into portions. Serve warm.
    Divide into portions. Serve warm.
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