VEGETARIAN COOKING RECIPES | [ Ссылка ]
Carrots
Potatoes
Frozen extra fine peas
2 eggs
Peel carrots and potatoes. Cut in small pieces.
Fry potatoes in a little oil or a mixture of oil and butter on the frying pan. Do not stir, but turn the potatoes by throwing them a few inches into the air. Also fry carrots. Heat peas with a tiny amount of butter and water.
Whip the two eggs with a few soup spoons of water. Pour the mixture into a very hot frying pan and retract the edge to allow liquid egg to reach the pan. When there is no more liquid egg, allow the omelette to brown for a moment, add salt and pepper. It is fine if the omelette is not completely solidified.
Add vegetables, fold and serve.
Chef & editor: Knud Josefsen
Camera & taster: Tica Darie
Music: Sunshine by Kevin MacLeod is licensed under a CC Attribution 3.0.
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