🥔 Herzhaft, einfach und sättigend! Kartoffel-Ei-Pfanne mit Würstchen und Frühlingszwiebeln 🍳
Du suchst nach einem unkomplizierten, sättigenden und leckeren Gericht? Dann ist dieses Rezept genau das Richtige für dich! In diesem Video zeige ich dir, wie du mit einfachen Zutaten eine herzhafte Kartoffel-Ei-Pfanne mit Würstchen zubereitest – perfekt für Frühstück, Mittag oder Abendessen.
✨ Was dich erwartet:
Goldbraun gebratene Kartoffeln, zartes Ei und herzhafte Würstchen – dieses Gericht ist schnell gemacht, schmeckt fantastisch und kommt ganz ohne großen Aufwand aus. Ideal für die ganze Familie!
Ein einfaches, schnelles Rezept mit Zutaten, die du sicher schon zu Hause hast!
👍 Hat dir das Video gefallen? Dann gib gerne einen Daumen hoch!
💬 Schreib mir in die Kommentare, wie dir das Rezept gelungen ist oder ob du es etwas abgewandelt hast.
🔔 Abonniere meinen Kanal für mehr einfache und leckere Rezepte!
❤️ Mit Liebe gekocht – so schmeckt’s am besten!
2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven. Bon appetit. 2 potatoes. Cut into thin slices. Sunflower oil. Lay out the potatoes. Fry under a lid
until cooked through. Chicken eggs 3 pcs. Mix thoroughly. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Stir while frying. Check
if the potatoes are cooked by breaking them open. Fold the potatoes into the egg mixture. 3 sausages, chop. Add to the potatoes. Green onions 10-15 g, chop. Add to the potatoes. Stir until smooth. Olive oil. Pour the mixture into the pan. Fry under a lid for 5-7 minutes. Turn it over. Roast for another 5 minutes. Bon appetit. Zucchini 2 pieces.
Cut off the tops. Cut out the core. Do n’t throw away the heart. Olive oil. Bulgarian pepper 1 pc. Cut into straws. Place on a heated grill plate. Carrots 1 piece, grated. Add to the pan. Chop 1 onion. Add to the pan. Garlic 1 piece, chop. Add to the pan. Tomato sauce 3 tablespoons. A little water. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Add 1 tomato to the pan. Stir and simmer for 15 minutes. Minced meat 400-500 g. Chicken egg 1 pc. zucchini kernels. Add to the minced meat. Season with salt. Pepper it. Smoked paprika 1 teaspoon. Mix thoroughly. Fill the zucchini with the minced meat. Make a pillow out of vegetables. Place the zucchini on top of the vegetables. Cheese 100 g, grated. Chop green onions. 1 boiled chicken egg. Rub it in. Mayonnaise 30 g. Mix thoroughly. Arrange the zucchini in a lid. Grate cheese over the zucchini. Bake for 1 hour. Bon appetit. Olive oil. Onion 1 pc. Dice it. Add to the pan. Peppers 1 pc. Dice it. Add to the pan. Tomato 1 pc. Dice it. Add to the pan. Dried basil 1 teaspoon. Season with salt. Pepper it. Stir. Simmer under a lid for 10-15 minutes. 3 eggs. Stir until smooth. Dried garlic 0.5 teaspoon. Melted paprika 0.5 teaspoon. Season with salt. Pepper it. Stir. Pour over the vegetables. Cheese 50g, chop. Sprinkle over the omelet. Bake with the lid closed for 5-7 minutes. Turn it over. Bake covered for 2-3 minutes. Bon appetit. Chicken eggs 3 pcs. Mix thoroughly. Add salt. Pepper. Smoked paprika 1 tsp. Mix. Chop the onion. 2 teaspoons olive oil. Butter 10 g. Fry the onion. 1 garlic clove, crushed. Add the garlic to the onion. 1 tomato, chopped. Add to the remaining vegetables. Add salt. Pepper. Simmer over low heat. Remove the garlic. Add the egg mixture. Cover with a lid. Chop the greens into small pieces. Sprinkle with herbs. 40 g cheese, grated. Sprinkle with cheese. Remove from heat when the
cheese has melted. Bon appetit. Peel 3 potatoes. Cut into medium-sized slices. Fill with cold water. Mix thoroughly. Drain the water. Lay out on a towel
and pat dry. Sunflower oil 20ml. Butter 20g. Wheat flour 2 tbsp. Stir until smooth. Marinate the potatoes. Season with salt. Pepper it. Fry, stirring occasionally. Kinsa 20g.
Chop finely. Season with salt. Smoked paprika 1 teaspoon. Pepper it. Sugar 0.5 teaspoon. Tomato paste 3 tsp. Water 30 ml.
Stir until the mixture is homogeneous. Remove the potatoes with a
slotted spoon. Bon appetit. Tomato 4 pcs. Cut off the ass. Remove the core. Do
not throw away the core. Grease with sunflower oil. Place the trimmed prey with the
cut side down. Place a tomato on the ground. Cut the cheese into squares. Place the cheese in the tomato. Chicken egg, pour over the cheese. Green onions 30 g, chop. Sprinkle the onions over the egg. Add 10 g of mayonnaise to each tomato. Cheese 40 g, grated. Sprinkle with cheese. Place in the oven at 180 degrees for 15 minutes. Chexnok 1 clove. The core of the tomato. Season with salt. Pepper it. Bring to a boil. Cornstarch 1 teaspoon. Stir until smooth. Pour tomato sauce over it. Bon appetit. Broccoli 1 piece.
Separate the sprouts from the stem. Season with salt. Fill with water. Cook until tender. Cook until tender. Ice. Transfer the hot broccoli.
Let cool. Place in a sieve
and wait until the water drains away. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Stir until smooth. Cheese 30 g, grated. Stir. Finely chop the broccoli. Mix with the egg. Olive oil. Cover with a lid. Turn over with a plate. Bake until cooked through. Bon appetit. Broccoli 500 g.
Cut off the stem. Pour water. Season with salt. Pour into a saucepan. Cauliflower 500 g.
Cut out the core. Add to the pot with the broccoli. Fill with water. Bring to a boil.
Cook for 10 minutes. Olive oil. Carrots 1 pc. Dice it. Place on a heated frying pan. Potatoes 1pc. Roll it out. Add to the carrots. Stratification. Pepper it. Fry until cooked. Pour water. Dry vegetable broth.
1 dice. Stir until the cube is dissolved. Add potatoes and carrots. Cook for 2 to 3 minutes. Add broccoli and cauliflower. Add enough water to
cover the vegetables. Bring to a boil. Blend with a blender
until smooth. Cream 10% – 150ml. Cream cheese 100g. Dice
. Add to the soup. Stir until the cheese is dissolved. Bon appetit. Olive oil. Carrots 1 pc. Grate on a coarse grater. Add to the pan. Cabbage 400-500 gr. Remove some of the top sheets. Cut into straws. Add to the pan. Season with salt. Pepper it. Stir. Chicken eggs 3 pcs. Go for it. Season with salt. Pepper it. Oat groats 4 c.l. Let 3 tablespoons of wheat flour stand for 10 minutes
so that
the muesli can swell. Add the vegetables. Stir. Olive oil. Spread the
mixture over the surface. Roast with a lid for 5-7 minutes. Turn it over. Fry for 3 to 5 minutes until cooked through. Bon appetit. Zucchini 2 pcs. Sliced rings. Salt 1 teaspoon. Pepper it. Melted paprika powder 1 teaspoon. Olive oil 2 tsp. Mix thoroughly. Grate 100 g of mozzarella cheese. Grate 1 garlic clove. Stir until smooth. Place the zucchini
on the baking tray with some space between them. Form the cheese mixture into balls. Put the cheese on the Kaachka
and press it down with a spoon. Put it in the oven.
Dining and Cooking