omelet with mushrooms
- 4 eggs polziki
- 200 g mushrooms 1 onion
- cup milk 4 tbsp.l.vegetable oil 1 tbsp
- chopped parsley salt, black pepper
cooking time: 25 minutes.
Separate the yolks from the whites.Yolks with milk, salt and pepper.Beat the whites to a froth and carefully put in the yolks.Heat half the oil in a frying pan, pour in the egg mixture.Reduce heat and cook 7 minutes.Cover and cook for 3 minutes.Mushrooms cut into thin slices.Chop onion and fry in the remaining oil for 5 minutes.Add the mushrooms and cook everything together for another 8 minutes.Sprinkle with parsley, season with salt and pepper.Spread the mushroom mixture on the omelet, folded in half, put on a plate and serve.Eggs Polziki - contain high iodine - an essential element for the mental and physical development of children and adults.Today the Russian population iodine intake below the norm by 2-3 times.Therefore egg enriched with iodine - an ideal product to fill the lack of this
buns for breakfast
- 6 small rolls
- 6 eggs "Polziki»
- 100g bacon
- 200 g fresh spinach
cooking time: 20 minutes.
A bacon cut into small pieces and fry in a dry frying pan, stirring occasionally, 6 minutes.Share on paper towels.Wash the spinach and place in a colander and put on a pot of boiling water.After 5 min.pour over the spinach in cold water and wring out the excess moisture.Stir in bacon.From buns to cut the tops and remove the pulp.Arrange the biscuits on spinach stuffing.Split each muffin one egg, lightly salt and place in a preheated 200 ° C oven for 6-7 minutes.Sometimes we just do not have time to cook tasty, and most importantly healthy breakfast.
- 1 kg white fish fillet
- 3 onions 2 garlic cloves 2 eggs
- 2 tbsp.l.
- flour 4 tbsp.l.vegetable oils
- 1 hour. L.grated lemon zest 2 tablespoons
- breadcrumbs salt, pepper
Preparation time: 1 hour 10 minutes.
cooking time: 15 minutes.
Onions and garlic are peeled, finely chop.Garlic and onions are two-thirds of fry in 1 tbsp.l.oil until golden brown, 8 min.Form patties of minced meat, giving them the shape of fish.Roll in bread crumbs and fry in the remaining oil, and 7 min.on each side.Cut the fish into pieces and mince.Connect beef with eggs, flour, raw and fried onions with garlic, zest, salt and pepper.Mass knead well and refrigerate for 1 hour.
liver ragout with potato slices
- 600 grams of potato slices
- 400 g beef liver
- 200 g of fresh-frozen or fresh oil
- 2 red onions
- tomatoes 4 tbsp.l.vegetable oil 1 tbsp
- .l.olive oil
- 2 sprigs marjoram
- 1 sprig thyme
- salt, black pepper
cooking time: 35 minutes.
Mushrooms washed and cut into thin slices.Liver wash, dry and cut into cubes, removing the film.Onion peel and cut into thin half-rings.Ready stew off the heat and keep warm.Wash tomatoes, cut into circles.Put the tomatoes in a bowl, pour the olive oil.Mix the potato slices with cooked stew and serve with pomidorami.Mayoran and thyme Wash, disassembled into leaves.Preheat a frying pan in vegetable oil and fry the onions until golden brown, 6-7 minutes.Add liver and cook, stirring occasionally, another 7 minutes.Put the mushrooms, sprinkle with herbs, salt and pepper to taste and fry over medium heat for 8 minutes.Marjoram and thyme Wash, disassembled into leaves.Preheat a frying pan in vegetable oil and fry the onions until golden brown, 6-7 minutes.Add liver and cook, stirring occasionally, another 7 minutes.Put the mushrooms, sprinkle with herbs, salt and pepper to taste and fry over medium heat for 8 minutes.