Buckwheat omelets with peas and olives

1. Stage

Boil a bag of buckwheat from the evening for 20 minutes.

2. Stage

We use buckwheat kernel.

3. Stage

Pour the bag of cooked buckwheat, you can directly in the warm in a container for whipping.

4. Stage

Beat the eggs into the buckwheat.

5. Stage

Pour in the cream and whisk with a whisk.

6. Stage

Strain the peas, let them drain, and pour them into the omelet mixture.

7. Stage

Just cut the olives in half and pour them in, too.

8. Stage

I added grated carrots..., well, that's my preference, you can skip this step.

9. Stage

Sprinkle with whatever seasonings you like. I chose a dried tomato and olive mixture, which would be good here.

10. Stage

Stir everything with a spoon.

11. Stage

For baking you can take a single mold, but we need faster, so I took two small metal forms with a diameter of 17 cm. Grease with butter.

12. Stage

Sprinkle with homemade breadcrumbs from a bun.

13. Stage

Fill with the mixture.

14. Stage

Equal.

15. Stage

Sprinkle with thyme and cayenne pepper, who likes it.

16. Stage

Bake thin omelets 15 minutes at 200*, one thick omelet will bake in 20 minutes.

17. Stage

Serve warm.

18. Stage

I garnished with soft cheese, you can greasy sour cream.

19. Stage

Very savory breakfast-dinner, for those who like it)))) By the way, the omelet is perfectly cut and holds its shape.