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Omelet in the pan

Omelet in the pan

Cooking Time45 m
Ingredients10
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Here, fluffy omelette and classic tie meet in the forehead in a dish that feels both simple and hefty. It is quick to fix, and while frying together, you can stir up a salad with green beans and a fresh vinegar. The result is everyday food with a little more sting than usual.

Ingredients

4 servings
  • Step: 1
    1 pc frozen pyttipanna
  • Step: 2
    6 pc eggs
  • Step: 3
    2 dl milk
  • Step: 4
    1 tsk dried salvia
  • Step: 5
    salt
  • Step: 6
    new ground black pepper
  • Step: 7
    2 pc tomatoes
  • Step: 8
    10 pc cm purjolk of the bright part
  • Step: 9
    1 pc package deep frozen, tinted green beans
  • Step: 10
    1/2 dl wine addressing

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Stick the tie as directed, in a pan that withstands oven heat.
  • Step: 3
    Display eggs, milk and salvia easily. Spice the batter with salt and nymalen black pepper.
  • Step: 4
    Heel the batter in the hot pan with the pot. Touch a couple of times so that the tie is evenly distributed. Set in the oven on the middle false for 15 minutes.
  • Step: 5
    Steal up the omelet on a cutting board and let cool something. Cut up in cake pieces and put up on plates.
  • Step: 6
    Salad: Cut the tomatoes in rough dice. Strip the purjo onions. Mix tomato, purjolök and beans with the vinegar.
  • Step: 7
    Serve the salad and bread to the omelet.
  • Step: 8
    The nutritional calculation includes two hard bread discs.

Näring

Fat28.9g
Serving Size4serving

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