Basic Recipe for Egg Omelettes

The egg omelettes are great as a breakfast, or filled as a dinner, or a quick lunch.

Ingredients:

Range for 4 servings: 8 pcs eggplant 4 tbsp butter salt

Procedure:

1. Beat two eggs per portion lightly and whisk with salt
2. Melt a tablespoon of butter in a non-stick pan, pour in the two beaten eggs seasoned with salt, using a circular motion of the pan to form an even layer, cover the pan with a lid and let the eggs set
3. Carefully tip the omelette onto a plate, fold in half and repeat the process, preparing three more omelettes
4. Serve the omelettes garnished with Vegetable Recipes or fill them with different fillings.

Recommendation:

Different fillings for pancakes: “Hungarian” filling: fry diced bacon, add chopped onion, season with ground sweet paprika and saute diced tomatoes on this base. “Serbian” filling: cut tomatoes and peppers into cubes and saute them in olive oil, season the mixture with salt, pepper and chopped chives.”Milanese” filling.