Carrot omelet "Chanterelle" with sour cream and feta cheese

Carrots are a very healthy vegetable. So why not cook a carrot omelet for the kids?

Ingredients

• Eggs - 2 pcs.
• Boiled carrots (medium size) - 4 pcs.
• Cheese - 50 g
• Sour cream - 2 tbsp. spoons
• Vegetable oil - 30 ml
• Olives - 2 pcs.
• Fresh parsley - 1 sprig
• Salt - 1 pinch

Directions

1. Prepare all required ingredients.
2. I boiled the carrots in salted water in advance until tender, within 30 minutes.
3. Instead of boiled carrots, you can take raw carrots, but before you mix them with the omelet mixture, you need to fry them in vegetable oil until soft.
4. Peel and coarsely boiled carrots, leaving a third of one carrot for decoration.
5. Grate bryndza on a coarse grater, leaving one slice 2-3 mm thick.
6. Combine eggs with sour cream, salt. Shake with a whisk.
7. Add carrots and feta cheese to the omelette mass. Mix.
8. Heat a frying pan with vegetable oil.
9. Send the omelet mixture with carrots and feta cheese to the pan, smooth.
10. Cover the skillet with a lid and fry the omelet with carrots and feta cheese over low heat for about 10 minutes, until the eggs set.
11. Cut out two isosceles triangles from the remaining carrots - these will be the "chanterelle" ears. Squeeze two circles out of a slice of cheese using a cork from a plastic bottle. Separate the leaves from the parsley twigs, and divide the twigs into 6 identical pieces - these will be the "chanterelle" mustache. Cut the olives in half - we will make the eyes and nose of the "chanterelle".
12. The omelet with carrots and feta cheese is ready.
13. For serving to adults, the omelet can simply be garnished with herbs.
14. To make a chanterelle omelet, cut off the sides of the omelet at a 45-degree angle. It turns out a kind of chanterelle muzzle. In the upper part of the "muzzle" lay out the "ears" of carrots. We make "eyes" from circles of cheese and halves of olives. Put another half of the olive and parsley sprigs on the bottom of the "muzzle".
15. Bon Appetit!