Products Needed:
1 1/2 lb meat stock
1 oz carrot
1 oz parsley root
2 oz cauliflower
2 oz green peas, tinned
3 oz eggs
2 tbsp milk
1 tsp parsley greens
salt to taste
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Directions: Cook carrot and parsley root, then shred into thin stripes. Break cauliflower into florets, cook.
Mix eggs with milk.
Mix prepared vegetables with peas, put in greased mold, pour over with eggs, salt and prepared in double cook until done.
When serving, cut the omelet into portions, put in plates, cover it with broth and season with chopped greens.
Calorie – 220 kc
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