Omelette with corn
4 servings
20 minutes
The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
Calories343.6kcal
Proteins20.7grams
Fats26grams
Carbohydrates4.7grams
1
Whisk the eggs to a thick foam, pour in the milk, add corn, salt, sour cream and mix.
- Chicken egg: 10 pieces
- Milk: 120 ml
- Canned sweetcorn: 30 g
- Sour cream: 60 g
- Salt: to taste
2
Melt butter in a pan and pour in the egg mixture. Cover with a lid and cook on low heat for 5 minutes.
- Butter: 30 g
3
Cut the omelet into four pieces and flip each one, cooking under a lid for a few more minutes. Serve immediately.
