Omelet with buckwheat, sour cream and herbs

The combination of buckwheat and eggs is loved by many. Making it even more interesting is not difficult at all. A delicate omelet with sour cream and herbs, together with buckwheat porridge, will result in almost a casserole, which, by the way, we can easily cook in a pan. An omelet with sour cream, buckwheat and herbs is a delicious and nutritious breakfast that will give strength and energy until lunchtime. This recipe is a great way to find the use of ready-made buckwheat porridge. Try it!

Ingredients

• Buckwheat groats - 75 g (1/3 cup 250 ml)
• Eggs (large, category C0) - 2 pcs.
• Sour cream (20% fat) - 2 tbsp. spoons
• Dill greens - 15 g (3-4 branches)
• Salt - 1 pinch
• Ground black pepper - 1 pinch
• Vegetable oil (for frying) - 1 tbsp. a spoon
• For filing (optional):
• Tomatoes (small) - 3-4 pcs.
• Sour cream - 2-3 tbsp. spoons

Directions

1. If the eggs are small, take three smaller eggs instead of two.
2. It is not necessary to boil buckwheat right before cooking. Optionally, you can use buckwheat porridge, boiled in advance or left over after dinner.
3. Lightly grease the pan with vegetable oil and heat over medium heat. Pour in buckwheat and fry for about 3-4 minutes, stirring occasionally, until light and pleasant aroma.
4. Then pour about 180 ml of water into the pan (the ratio of buckwheat and water is approximately 1: 2). Reduce heat to a minimum, cover the pan with a lid and cook for about 15-20 minutes, until the liquid is absorbed and the buckwheat is soft.
5. Break eggs into a deep bowl.
6. Add sour cream.
7. Rinse the dill, dry it, chop finely with a knife and also send it to a bowl. Add salt and ground black pepper.
8. Mix thoroughly until smooth.
9. Buckwheat porridge should be crumbly and completely absorb the liquid. If the buckwheat kernels seem hard, add a couple tablespoons of water to the pan, cover again and boil the porridge for a couple of minutes.
10. Pour the egg and sour cream mixture into a frying pan with buckwheat porridge. Cover and cook the omelette casserole over low heat for about 7-8 minutes, until the eggs set.
11. Lush and mouth-watering omelet with buckwheat porridge is ready.
12. Serving this nutritious breakfast is delicious with fresh vegetables. You can also add a few tablespoons of sour cream to the finished omelet.
13. Bon Appetit!