- 6 eggs;
- 2 tbsp sour cream 20% fatness;
- 300g mushrooms;
- 2 small bulbs;
- 1 bell pepper;
- bundle of parsley or dill;
- vegetable oil;
- salt and pepper.
Prepare the broth. To do this, rinse the mushrooms – champignons or oops – and fold into a pan of cold water. Add the same peeled and cut in half bulb, as well as black peas. Bring the water to a boil and cook the broth for at least half an hour. In the middle of cooking, salt the water. Periodically remove foam from the surface of the liquid. Then strain the broth to make it transparent. Set aside mushrooms for further use.
Pour eggs into a deep bowl, then whisk with a whisk or mixer. Add the same water – approximately 1 tablespoon per egg – and sour cream. These components can be replaced with an equal amount of cream. Add salt and ground black pepper as well as half the greens in the chopped form and a quarter cup of previously brewed mushroom broth. Whisk all the products once again.
Peel and finely cut the bulb. Passerate it in a frying pan with preheated vegetable oil for 3-4 minutes. Remove seeds, peduncle and internal septum from bell peppers. Slice it into thin strips and put it on the same pan. Fry for 2 minutes. Mushrooms left over from the broth, cut. Small ones can be left whole. Then lay them out to the onions, reduce the temperature of the stove and simmer the vegetables with the mushrooms over a medium heat for another 3-4 minutes. Can be put to the mixture 1 tablespoon of sour cream. Add salt and freshly ground black pepper.
Pour with whipped eggs mushrooms, onions and peppers. Cook the omelette for 3-4 minutes, then turn it over with a wooden spade and roast the other side. Cut the remaining greens – it could be dill, parsley, basil – and sprinkle the dish with it a minute before the end of cooking. Ready omelette serve hot, divided into portions. The best addition to it would be croutons fried in oil or dried white bread toast.