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Omelet with vegetables in tins

Ingredients

  • Chicken eggs — 5 pcs
  • Cream — 20 ml
  • Baking powder — 1/2 tsp
  • Cheese — 50 g
  • Salt — to taste
  • Vegetables (your choice)

Instructions

  1. In a blender to break the 5 eggs, add cream, a little baking powder and grated Parmesan. Whisk the mixture and season with salt to taste.
  2. Whipped mass pour into silicone molds.
  3. To each mold add vegetables: sliced bell pepper, zucchini. Many vegetables do not need to throw as zucchini and bell pepper very watery and may slightly spoil the dish.
  4. Top it with succulent shoots of asparagus and sprinkle with grated cheese.
  5. Omelet bake in the oven for 10 minutes at 200 degrees.