French omelette with vegetable salad
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Morning scrambled eggs will cease to be a boring dish if you experiment a little. For example, cook such an omelet with herbs and vegetables.
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5
Recipe "French omelette with vegetable salad"
Ingredients for 2 servings
chicken egg CO
4 pcs.
fennel
5 g
onion green
5 g
carrots
100 g
smooth cucumbers
100 g
squash
100 g
Pot leaf salad
40 g
sauce "Honey mustard"
30 g
butter
for frying
salt, black pepper
to taste
Step 1/5
For salad, cut zucchini, cucumbers and carrots with a vegetable peeler ("housekeeper") with thin ribbons (or just straws). You can also use a special grater. Knead lettuce leaves with your hands. Combine vegetables and salad, season with honey-mustard dressing and salt, and add black pepper if desired.
Step 2/5
Beat the eggs in a bowl using a fork until the mixture is smooth.
Step 3/5
Melt the butter in a nonstick pan. For two servings, you need to cook the omelet separately - 2 eggs per serving. For each serving, pour the egg mixture over the entire surface of the pan in a quick motion and wait for the eggs to set from below. Move a little egg on top so that they also fry faster.
Step 4/5
At this point, add finely chopped dill and onion to the omelette, season with salt and pepper as desired.
Step 5/5
When the egg mixture is almost ready, but still a little liquid, gently roll the omelet into a roll or triangle with a spatula. Similarly, make the second portion. Serve with a salad of fresh vegetables.
Ingredients for 2 servings
chicken egg CO
4 pcs.
fennel
5 g
onion green
5 g
carrots
100 g
smooth cucumbers
100 g
squash
100 g
Pot leaf salad
40 g
sauce "Honey mustard"
30 g
butter
for frying
salt, black pepper
to taste
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