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Omelet with cucumbers

What do you need:

  • 6 eggs
  • can of canned green peas
  • 3 medium cucumbers
  • 120 ml milk
  • 1 tsp butter
  • salt
  • black pepper

Preparation:

  • Grate cucumbers.
  • Mix with eggs and milk. Season the mixture with salt and pepper.
  • Melt the butter in a frying pan, pour in the egg-cucumber mixture and bake in the oven for 15 minutes.
  • Place the green peas in the middle and wrap the omelette.
  • In principle, the filling of an omelet with cucumbers can be anything.
  • Mint omelet#

    What do you need:

    • 4 eggs
    • 2 sprigs of fresh mint
    • 50 g cheddar
    • 100 ml milk
    • 1 h boat of butter
    • salt
    • black pepper

    Preparation:

  • Beat eggs with milk. Add finely chopped mint.
  • Season with salt and pepper.
  • Melt butter in a frying pan, pour out the egg mixture, bake for a couple of minutes, and then sprinkle with grated cheese and cook until it melts.
  • Fold the omelet in half, cut into portions and serve.
  • Omelet with mushrooms and thyme#

    What do you need:

    • 2 eggs
    • 120 g mushrooms
    • 1/2 teaspoon thyme
    • 3 tbsp. gorgonzola spoons
    • 1 onion
    • 1 clove of garlic
    • 1 tbsp. a spoonful of butter
    • salt
    • black pepper

    Preparation:

  • Cut the onion into half rings and fry in melted butter.
  • Squeeze the garlic there and add the thyme.
  • Add chopped mushrooms. Darken over low heat.
  • Add gorgonzola, stir and pour in eggs, beaten with milk.
  • Salt and pepper. Bake until tender.
  • Sweet curd omelet#

    What do you need:

    • 3 eggs
    • 300 g cottage cheese
    • 1.5 cups milk
    • 1 cup flour
    • 20 g butter
    • 2 tbsp. tablespoons of sugar
    • 0.5 cups raisins
    • salt

    Preparation:

  • Beat eggs, add flour, pour in 1 glass of milk, salt.
  • Bake thin omelettes in butter.
  • Grind cottage cheese with sugar, add raisins soaked in hot water and the rest of the milk.
  • Place the curd filling on the omelets and roll them up.
  • Omelet with cognac#

    What do you need:

    • 6 eggs
    • 30 g butter
    • 1 glass of cognac
    • 1 glass of any berry
    • fruit jam or berries
    • mashed with sugar
    • 1 teaspoon sugar, salt to taste

    Preparation:

  • Beat eggs, salt and mix with melted butter.
  • Bake the omelet until half cooked: the edges should be browned and the center should remain soft. Put in the middle of the berries or jam, roll the omelet into a roll.
  • Sprinkle sugar over the roll.
  • Warm up the cognac a little and boldly pour it over the omelet.
  • Light the omelet in cognac.
  • Serve sliced.

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