Omelette with pihavkami

Last Updated on September 27, 2024

The young peeled white puffins, or also the giant puffball, can be used to prepare a tasty omelette suitable as a hot breakfast or dinner served with bread, or as a lunch served with boiled potatoes, for example.

Ingredients:

200 g of snacks 4 pcs eggs 2 tbsp smooth flour 2 tbsp breadcrumbs milk as needed chopped parsley grated cheese pepper oil salt

Procedure:

Unpeel the puffs and chop them into small pieces with a knife.

Whisk the eggs with the flour, breadcrumbs and milk, add the chopped puffs, add salt, mix, let the batter rest for 10 minutes.

Pour the batter into the heated oil in the pan, pierce in several places to make the omelette fluffy, fry until golden brown on both sides.

Pepper the omelette on the plate, sprinkle with grated cheese, parsley and serve.

Recommendation:

More about puffs here:

Summer Mushrooms – Puffins and Powdery Mildews

Summer Mushrooms

How to look for Puffins…

Note:

Text and photo: D. Marounek