I stole a little bit of the start of the spring, but at least from a meteorological point of view I have an excuse.
- 2 beaten eggs
- 1 sprig of green onions, chopped into rounds
- 1/2 teaspoon chopped dill
- 1 teaspoon whole yogurt
- olive oil
- red onion slices for filling (optional)
- cabbage strips for stuffing (optional)
Preparation time: less than 15 minutes
RECIPE PREPARATION Spring omelet:
The eggs are mixed with salt, onion, dill and yogurt. Place the composition in a well-heated pan with a little oil. Spread over the entire surface of the pan.
Cook for 1-2 minutes. Cover and cook until the surface is almost firm.
If you want to fill the omelet, place the green onion and cabbage on half of the surface of the omelet and bring the other half over the vegetables. Place on a plate and eat immediately.
The filling can vary depending on your preferences