The first dishes are desirable to use the more often, the better. We will offer you an alternative to boring soups and borscht and tell you how to prepare a broth with an omelette. On the one hand is original, but on the other - fast and tasty.
Chicken broth with omelette recipe
Ingredients:
- chicken leg - 1 pc .;
- eggs - 3 pieces;
- milk - 100 ml;
- sun-dried tomatoes - 5 pcs .;
- salt, pepper - to taste;
- parsley greens - 20 g;
- Butter - 20 g.
Preparation
Chicken my leg and send it to a pan with water (about 1.5 liters). After boiling, cook under the closed lid for 40-45 minutes, periodically taking off the foam. At the end of the cooking we add salt to taste.
Now we prepare the omelet : we beat the eggs thoroughly, it is more convenient to make it a whisk. We add to the egg mass small tomatoes cut into small cubes, half chopped parsley and milk. Grease the frying pan with butter and pour omelet mixture on it. Cooking under a closed lid on a slow fire for about 7 minutes. After the omelet has cooled, cut it into slices. Before serving on the table in broth, add crushed herbs and pieces of omelet. As a result, we got a satisfying, but light first course.
Meat broth with omelets and vegetables
When preparing broth, quite often not only meat, but also bones are used. They give the broth richness.
Ingredients:
For broth:
- bones - 300 g;
- beef pulp - 300 g;
- parsley root - half;
- onion - 1 piece;
- carrots - 1 piece;
- water - 1.5 liters;
- salt - to taste.
For omelets:
- boiled cauliflower - 100 g;
- green canned peas - 30 g;
- eggs - 2 pieces;
- milk - 40 ml;
- boiled carrots - 1 piece;
- salt - to taste.
Preparation
Bones carefully mine, cut and poured cold water. After boiling, reduce the fire and cook the broth for 2 hours, periodically removing the fat and foam from the surface. After 2 hours, add the cut beef and continue to cook further. Still after about 1 hour, add whole peeled onions, carrots and parsley root. We cook all together for another 40 minutes. After that, the broth is salted to taste and filter.
We begin to prepare an omelette: we disassemble cabbage on inflorescences, carrots cut into thin straws. We combine vegetables, add peas and put them in a form, oiled. Eggs whisk with milk, salt to taste and the mixture is filled with vegetables. On a small fire fry the omelet 5-7 minutes under the closed lid. When it is slightly cool, cut it into pieces with the desired size and add it to the broth. Immediately we serve to the table.
Recipe for broth with omelet
Ingredients:
- chicken broth - 2 l;
- boiled chicken meat - 300 g;
- carrots - 2 pieces;
- onion - 2 pieces;
- eggs - 2 pieces;
- milk - 2 tbsp. spoons;
- vegetable oil - 1 tbsp. a spoon;
- salt, spices, greens - to taste.
Preparation
In the chicken broth, add crushed onions and carrots and boil them until ready. In the end, add chopped chicken and salt with spices to taste.
Now we are preparing omelet pancakes. Whisk the eggs, add milk, salt and mix them. We warm the frying pan well, grease it with vegetable oil and pour an omelet mixture into a thin layer. Fry until browned. Should be 3-4 pancakes. Fold them in half, then again in half and cut into thin straws. In each plate before serving, put our omelet straws and fill it with broth. If desired, you can add crushed herbs.
Broth with omelets and corn
Ingredients:
- meat broth - 1 l;
- eggs - 2 pieces;
- canned corn - 50 g;
- milk - 60 ml;
- butter - 10 g;
- salt.
Preparation
Eggs are broken into a bowl, pour in milk, add corn and salt to taste. All carefully mix. Pour the omelet into the baking dish, pre-lubricated with butter and bake in the oven for 15 minutes. After that, turn off the oven, and let the omelet stand for 10 minutes more. Then you can cut it into slices. Before serving, put the omelet into the plate and pour the broth.