Egg roll
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ingredients
5 pcs egg 1 pcs spring onion pcs red bell pepper pcs yellow bell pepper pcs green bell pepper pcs parsley pcs parsley pcs chives pcs salt pcs ground black pepper
step
Unconventional, but very spectacular preparation of omelette.
1.
Break the eggs (we count 2-3 eggs per person) and beat them properly to foam, add finely chopped peppers, onion, chives, parsley, salt and pepper.
2.
Heat the frying pan well, add a drop of oil and pour a thin layer of egg mixture, fry only one side and fold the omelette 2 times over each other.
3.
Push the rolled omelette to the edge of the pan.
4.
And pour the second layer of egg mixture. Lift the rolled omelette, tilt the pan to allow the egg mixture to run underneath, once the omelette has turned white, roll it up again.
5.
And baste again – repeat this about 4 times until the egg roll is thick enough.
6.
Slice the omelet and serve with vegetable salad.
