Eggs are very easy to prepare and nutritious. They are perfect for breakfast and quick bites. Eggs are hard-boiled, soft-boiled, scrambled eggs and omelets are made from them, but even these unpretentious dishes can be turned into exquisite and unusual ones by cooking in a new way.
Even a child can make scrambled eggs. Preheat a frying pan, pour out the eggs and fry until tender - it would seem, which is easier. But if you add pumpkin to the eggs and cook not on the burner, but in the oven, you get a full-fledged hot dish that will be appreciated even by the most fastidious gourmets.
Take 150-200 g of pumpkin, wash, peel and seeds, cut into small cubes or grate. Then put in a saucepan, add butter, salt, cover and simmer until tender. Rub the mass through a sieve or with a blender.
Beat 2 eggs until frothy with a mixer or whisk. Grease a skillet with vegetable oil, lay out the pumpkin and cover with eggs. Place in an oven preheated to 180 ° C and bake for 15-20 minutes. Serve the cooked pumpkin and eggs directly in the skillet and sprinkle with chopped parsley and dill.
The traditional color of the omelet is pale yellow, and the composition is eggs and milk, so households and guests will certainly be surprised if you serve a green omelet stuffed with mushrooms to the table. Sort out and rinse 500 g of salad sorrel or spinach, boil in salted water, squeeze and chop finely. Beat 4 eggs until frothy, chop parsley.
Combine all the ingredients, salt and pepper to taste, stir lightly. Melt the butter in a frying pan, pour the mixture of eggs and herbs. Toast the omelet on 2 sides.
Dip 1 cup of finely chopped champignons in butter, add onions or green onions, salt and pepper. Place the mushrooms on the omelet, fold in half and serve hot, sprinkled with parsley.
An excellent appetizer for a festive table is eggs baked in tomatoes. Wash and dry fresh medium-sized tomatoes, trim off the tops. Then gently remove the pulp with a teaspoon.
Grease a baking dish with vegetable oil, lay the tomatoes cut-up, beat one egg into each so as not to damage the yolk. Season with salt and pepper to taste. Place the dish in an oven preheated to 180 ° C and bake for 15-20 minutes. Transfer the prepared tomatoes with eggs to a dish and sprinkle with finely chopped green onions and dill.
