I love scrambled eggs and always cook it for Breakfast on weekends, except in rare cases. So, I decided to share with you one of variants of its preparation, maybe someone will like.
|Cooking time 20 minutes||Number of servings 2|
Here are our main ingredients: eggs, milk, cheese, salmon (can use other red fish), tomato and lettuce.
With tomatoes remove the skin and cut into medium-sized.
Cheese small to cut or grate.
Beat eggs with a fork (whisk) with salt and milk. Melt a mixture of butter and vegetable oil in a frying pan over high heat, pour our egg mixture, reduce the heat to medium. Then lay the sliced tomato on half of the pancake and lightly crush with a fork, sprinkle black pepper and dried garlic, then sprinkle with cheese, cover, reduce the heat to low and cook 7-10 minutes until tender. It is a good time to cut the fish slices, I salted salmon slicing it so this step I missed.
After the allotted time to make a mesh of mayonnaise (this is optional) and lay the slices of salmon.
Roll the omelet cover it with half without the filling, by the way, the thinner our "pancake" the easier it is to roll. To hold the lid on low heat for half a minute, then turn off the heat and let stand for 5 minutes.
At this time hands to pick lettuce on a serving dish.
Put on the salad our omelette and Bon appetit!