Portion Omelets with Pork and Vegetables
Breakfasts • European
Description
I placed them in a cold oven, and it preheated along with the filled molds. You can add a bit of grated hard cheese — it will also be quite tasty. These omelets are delicious not only hot and freshly made but also reheated. For cooking, I used porcelain soufflé or muffin molds.
Ingredients
- Chicken Egg 4 pieces
- Pork Blood 5 oz
- Frozen Vegetable Mix 'Lecho' 5 oz
- Potato 2 pieces
- Ground Black Pepper to taste
- Salt to taste
- Oregano to taste
- Milk ½ cup
- Onion ½ head
Step-by-Step Guide
Step 1
Cut the meat into pieces, like for cutlets, and tenderize. Season with salt and pepper to taste.
Step 2
Peel the onion and finely chop it into squares.
Step 3
Grease the baking molds with sunflower oil and line them with the tenderized meat so that it goes up the sides.
Step 4
Mix the vegetable mix, potato, and onion, adding a little salt. Divide it among the molds. Fill them to the top edge of the mold.
Step 5
Beat the eggs with the milk like for an omelet (the amount of milk can vary). Add a little salt and oregano (if desired).
Step 6
Pour the egg mixture into the molds.
Step 7
Preheat the oven to 355°F and bake for about 45–60 minutes. Check for doneness.
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