Omelette with mushrooms
- 4 eggs polziki
- 200 g champignons
- 1 onion
- 0.25 cups of milk
- 4 tbsp. l. vegetable oil
- 1 tbsp. l. chopped parsley
- salt, black ground pepper
Cooking time: 25 minutes.
Servings: 2
What to do:
Separate yolks from proteins. Yolks grind with milk, salt and pepper. Beat the proteins into the foam and gently insert into the yolks. Heat half the butter in a frying pan, pour in the egg mixture. Reduce heat and fry 7 min. Cover and cook for 3 more minutes. Cut the mushrooms into thin slices. Onion grind and fry in the remaining oil, 5 min. Add mushrooms and cook all together for another 8 minutes. Sprinkle with parsley, season with salt and pepper. Distribute the mushroom mixture over the omelet, fold it in half, put it on a plate and serve it to the table. Eggs Polziki - are distinguished by an increased content of iodine - the most important element for the mental and physical development of children and adults. To date, the consumption of iodine by the population of Russia is 2-3 times lower than the norm. Therefore, a chicken egg, enriched with iodine, is an ideal product for replenishing the deficiency of this element in the body.
Buns for breakfast
- 6 small rolls
- 6 eggs "Polziki"
- 100 g of bacon
- 200 g fresh spinach
- salt
Cooking time: 20 min.
Servings: 6
What to do:
And bacon cut into small pieces and fry in a dry heated frying pan, stirring occasionally, 6 minutes. Put on paper napkins. Spinach washed, put in a colander and put on a pot of boiling water. After 5 minutes. Spin the spinach with cold water and squeeze out excess moisture. Mix with bacon. From the buns cut off the tops and take out the flesh. Spread the spinach loaf over the rolls. To break into each bun one egg, lightly salt and put in a preheated oven to 200 ° C for 6-7 minutes. Sometimes we just do not have enough time to prepare a tasty, and most importantly, healthy breakfast.
Fish cutlets
- 1 kg fillets of white fish
- 3 onions
- 2 cloves of garlic
- 2 eggs
- 2 tbsp. l. flour
- 4 tbsp. l. vegetable oil
- 1 tsp. grated lemon zest
- 2 tbsp. l. breadcrumbs
- salt pepper
Preparation time: 1 hour 10 minutes.
Cooking time: 15 min.
Servings: 6
What to do:
Peel onion and garlic, finely chopped. Garlic and two-thirds of onions to fry in 1 tbsp. l. vegetable oil to golden color, 8 min. Form a minced meatball, giving them the shape of fish. Roll in breadcrumbs and fry in the remaining vegetable oil, for 7 minutes. from each side. Cut the fish into slices and pass through a meat grinder. Combine the forcemeat with eggs, flour, raw and fried onion, chicken, salt and pepper with garlic. Mass well knead and put in the refrigerator for 1 hour.
Stew of liver with potato wedges
- 600 g of potato slices
- 400 g of beef liver
- 200 g freshly frozen or fresh oil
- 2 red onions
- 4 tomatoes
- 4 tbsp. l. vegetable oil
- 1 tbsp. l. olive oil
- 2 sprigs of marjoram
- 1 sprig of thyme
- salt, black ground pepper
Cooking time: 35 minutes.
Servings: 4
What to do:
Wash the mushrooms and cut into thin slices. Wash the liver, drain and cut into cubes, taking off the film. Peel the onion and cut into thin half-rings. Ready to remove the stew from the heat and keep warm. Wash tomatoes, cut into circles. Put tomatoes on a plate, pour on olive oil. Mix the potato wedges with the cooked stew and serve along with the tomatoes. Majoran and thyme should be washed, peeled into leaves. Heat the vegetable oil in a frying pan and fry the onion until golden brown, 6-7 minutes. Add the liver and cook, stirring, another 7 minutes. Put mushrooms, sprinkle with herbs, salt and pepper to taste, fry over medium heat for 8 minutes. Marjoram and thyme wash, peeled into leaves. Heat the vegetable oil in a frying pan and fry the onion until golden brown, 6-7 minutes. Add the liver and cook, stirring, another 7 minutes. Put mushrooms, sprinkle with herbs, salt and pepper to taste, fry over medium heat for 8 minutes.