- 18 eggs
- 1 sweet pepper
- 1 small onion
- 10 medium mushrooms
- average bunch of spinach
- Medium beam sorrel
- tomato sauce
- Crème fraîche
- 1 teaspoon capers
- 30 g of cheese
- a few sprigs of herbs (basil, chives and tarragon)
- salt, freshly ground black pepper
Number of servings
The complexity of cooking
Meeting with friends, Lunch, Lunch, Dinner, Buffet
Step by step recipe for cooking
Spinach and sorrel, remove stems. Fry in butter sorrel oil, salt and pepper. Separately, in the same way, prepare the spinach.
Mix the spinach with a tablespoon of crème fraîche and chopped capers.
Cut into cubes peeled from the stalk and core peppers and too lightly fry with salt and pepper.
Cut the onion into thin half rings and fry with butter until soft, 5 minutes. Separately, fry the mushrooms and season.
Break in 9 cups for 2 eggs. In 8 of them add any toppings that you enjoy. Grated cheese is also considered to be filling. Mix the contents of each cup.
In a small frying pan fry 2 balls with fillings and fold the omelet one another, promazyvaya tomato sauce. The last layer should be unfilled. Serve hot, warm or cold.