Name: Creamy omelet for holiday breakfasts
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Chicken egg - 4 PC.; Green peas - 1 tbsp; Corn - 1 tbsp; Arrows of garlic - 1 tbsp; Cherry tomatoes - 2 PC.; Greenery - 2 twig; Meat - 1 slice; Creamy - 2 tbsp; Butter - 20 gram; Salt - 20 gram; Black pepper - 20 gram; Potato starch - 1 Tsp

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy omelet for holiday breakfasts

1. Chicken egg - 4 PC.

2. Green peas - 1 tbsp

3. Corn - 1 tbsp

4. Arrows of garlic - 1 tbsp

5. Cherry tomatoes - 2 PC.

6. Greenery - 2 twig

7. Meat - 1 slice

8. Creamy - 2 tbsp

9. Butter - 20 gram

10. Salt - 20 gram

11. Black pepper - 20 gram

12. Potato starch - 1 Tsp

How to cook deliciously - Creamy omelet for holiday breakfasts

1. Stage

Prepare the ingredients for the omelet. In my fridge I found jars open with green peas, corn, and canned garlic arrows from my preserves. The arrows spice up the omelet. If you don't have them, you don't have to have them. I also had herbs, a couple of cherry tomatoes, a piece of boiled meat. Everything goes!

2. Stage

I made an omelet for two and took the number of ingredients for two. We make the omelet mixture. In a bowl break 4 eggs, pour a couple of spoons of cream or milk, add 1 tsp of starch, salt and pepper, whisk to combine. If there will be children, then pepper it is not necessary, it can be done later. We add corn, green peas, chopped garlic shoots, tomatoes, herbs and, if desired, some meat or sausage. Stir everything together and the omelet/vegetable mixture is ready.

1. Stage. Creamy omelet for holiday breakfasts: I made an omelet for two and took the number of ingredients for two. We make the omelet mixture. In a bowl break 4 eggs, pour a couple of spoons of cream or milk, add 1 tsp of starch, salt and pepper, whisk to combine. If there will be children, then pepper it is not necessary, it can be done later. We add corn, green peas, chopped garlic shoots, tomatoes, herbs and, if desired, some meat or sausage. Stir everything together and the omelet/vegetable mixture is ready.

3. Stage

We take a frying pan. I took a D-24 cm pancake pan. Put a generous piece of butter on it, melt it. Pour the omelet mixture in a thin layer. It will quickly set and we begin to roll it up, leaving a "tail" of about 5 cm. Having reached the middle of the pan, we move the roll closer to the edge and pour the omelette mixture again on the "tail" left. Once the mixture has set, repeat this procedure a second time. The omelet turns out quite large.

1. Stage. Creamy omelet for holiday breakfasts: We take a frying pan. I took a D-24 cm pancake pan. Put a generous piece of butter on it, melt it. Pour the omelet mixture in a thin layer. It will quickly set and we begin to roll it up, leaving a

4. Stage

When it was completely rolled up, for convenience, I cut it in half. This makes it easier to finish it until it's ready. Turn the heat down to minimum, cover with a lid, and finish the omelet until beautifully colored on both sides, flipping it a couple or three times.

1. Stage. Creamy omelet for holiday breakfasts: When it was completely rolled up, for convenience, I cut it in half. This makes it easier to finish it until it's ready. Turn the heat down to minimum, cover with a lid, and finish the omelet until beautifully colored on both sides, flipping it a couple or three times.

5. Stage

Serve immediately hot or warm.

6. Stage

And cold it is very tasty.

7. Stage

The cooled omelet can be sliced into rolls and served as an appetizer. For example: to unexpected guests or simply put on the holiday table, decorating accordingly.