Cooking description:
The omelet can be made from chicken, quail or duck eggs using sun-dried tomatoes in oil. If you add milk or other liquid to the egg mass, pour in no more than 50-70 ml., Otherwise the omelet will turn out to be very juicy and break into pieces when you put it out of the pan.
Purpose: For breakfast
Main Ingredient: Vegetables / Tomato / Eggs / Sun-dried tomatoes
Dish: Hot dishes / Omelet
Ingredients:
- Chicken Egg - 3 Pieces
- Sun-dried tomatoes - 15 grams (in oil)
- Vegetable oil - 1 teaspoon
- Salt - 2 Pinches
- Parsley - 2 Pieces (stem)
- Green onion - 1 Piece (stem)
Servings: 1-2
How to cook "Omelet with sun-dried tomatoes"
Prepare the indicated ingredients.
Beat the chicken eggs into a deep container, add salt and beat for 2 minutes, but not in a fluffy foam, just mix the whites with the yolks thoroughly.
Heat the vegetable oil in a frying pan, reduce the heat to minimum and pour the beaten egg mass into the container.
Lay out the sun-dried tomatoes, shaking them off the fragrant oil.
Rinse the parsley and tear off the leaves from the stems, place them in the egg mass until it is firm. If you wish, you can also pepper the dish, add other spices and spices to taste.
Cover the container with a lid and simmer the omelet for about 2-3 minutes, until the mixture is completely dense.
Put the hot omelet on a plate and serve, it will lose its splendor, but it will remain perfectly delicious.