Delicate light omelet - is a wonderful base for delicacy. The thing is in stuffing, for which you can use most various combinations of products

Delicate light omelet - is a wonderful base for delicacy. The thing is in stuffing, for which you can use most various combinations of products. You can bake thin omelets and wrap stuffing, you cooked beforehand, in them on a dish. Another variety - are omelets, where stuffing is poured with whole egg magma right on a frying pan. These are Spanish tortillas and Italian fritattas. Choose what you like!

Six stuffings - six characters

For 4 omelets
(firstly prepare stuffing, then start baking omelets)

Mushrooms with cream
Cut 1onion and fry in margarine (1 table spoon). Add 300 g of cut mushrooms, ?? tea spoon of salt, pepper. Fry mushrooms, until liquid boils away. Pour ?? glass of rich cream in, boil for 3 minutes, strew stuffing with green of parsley (2 table spoons).

Apples with ham and cheese
Peel off 2 apples, cut in lobules and fry in margarine until they become soft. Add ?? glass of grated cheese in stuffing, 150 g of ham, cut in stripes, and divide into 4 omelets.

Haricot and avocado with sour cream
Fry 1 can of haricot (250 g) and 1 glass of tomato juice, until liquid boils away, stir constantly. Add one middle avocado cut in cubicles and ?? glass of sour cream to haricot.

Vegetable stuffing
Fry cut vegetables in olive oil until they become soft: 1 onion, 1 small zucchini, 1 yellow pepper, ?? tea spoon of salt, 1/8 tea spoon of pepper. Add 2 cut tomatoes and ?? glass of cut green of basil. Warm up.

Spinach, cheese and bacon
Boil spinach (200-300 g), pour off water. Squeeze excess liquid, cut into large pieces. Grate 1 glass of Cheddar cheese, fry 4 slices of bacon, cut, mix with spinach and divide into 4 omelets.

Red pepper and goat cheese
Cut 1 red pepper thin, fry with salt till it becomes goldish. Add pounded clove, fry for 1 minute. Put stuffing of goat cheese, pepper and ?? glass of greens on omelets.

For omelets:
Beat 8 eggs with a fork, add ?? glass of milk or water and ?? tea spoon of salt. Melt 1 tea spoon of margarine or butter on a frying pan, pour ?? glass of whole egg magma in, fry for about 1 minute, until it thickens. Put on a plate, put stuffing on one half, and cover with second one.

Spanish tortilla
You can eat this nutritious Spanish omelet cold. Cut it in stripes or segments and serve up with drinks.

1 portion - 434 calories. For 4 portions
 
6 table spoons of olive oil, 450 g of potato, cut very thin, 200 g of onion, cut 2 cloves thin (pound), 50 g of summer sausage (cut in thin stripes), 6 big eggs, whisk slightly, add salt, black pepper.
 
1. Fry potato with onion and garlic on a wide frying pan. Cover and cook for 10-15 minutes, until potato becomes soft. Salt. Add summer sausage.
 
2. Salt eggs, pepper and pour in potato mixture. Fry omelet for about 5 minutes, until edges become ruddy. To gain crackle, put omelet on grill.
3. Cut and serve up.