Actually, this scrambled egg has a brand name and even several. In Azerbaijan it is called the sonorous, but slightly funny name kyu-kyu, in Israel it is also called the no less sonorous name shakshuka. I am sure that this dish is known in many other countries and is also called something special.

But let’s not get carried away with culinary linguistics, we have not gathered here for this, but we have gathered here to taste this scrambled egg, beautiful in taste and appearance, and remember how it is prepared. Although it must be said frankly that there are no specific rules for its preparation - there are so many options in terms of composition and technology that you could write a small dissertation on this topic. But we will not get carried away with scientific research, but will get straight to the point.
Although I have encountered this same kyu-kyu more than once in my journal, let me remind you of the main stages.
What did I take for this kyu-kyu?
Greens - young green onions, cilantro, parsley, dill, spinach.
What can you take from greens - yes, whatever you want - celery, mint, basil, wild garlic, nettles, young cabbage, etc.
I take approximately the amount of greens that can be mixed with eggs and other liquids and would not be too dry.
We will count 50-60 grams of each type of greens.
Eggs - 2 medium sized eggs
Garlic - 2-3 cloves, thinly sliced
A little kefir or yogurt - about 70-100 ml., You can also take sour cream.
Salt and freshly ground black pepper are a must, but not in large quantities.

So the greens are washed and not cut very finely. This is where I make my innovation - I like to put Armenian lavash in kyu-kyu - this is such a thin sheet of baked dough, in case anyone has forgotten...
Lavash is also cut or torn into small pieces by hand and mixed with herbs. In order for the pita bread to soften and not remain dry, I pour a little milk into the greens and add kefir (yogurt, matsoni, katyk, fermented baked milk...)
I can’t say that lavash in kyukyu is my new word in cooking, probably somewhere in the world there is some Zimbabwe where they also put Armenian lavash in kyukyu, if, of course, in that Zimbabwe they know what it is , but nevertheless, I put the pita bread and it gives!
All this splendor is salted, peppered, thoroughly mixed and left for a while so that the pita bread absorbs milk and kefir and softens.

Meanwhile, the oil is heating up in a frying pan - as always, I cook with a mixture of sunflower and ghee. Place slices of chopped tomato in hot oil and fry on both sides. There is no need to salt the tomatoes - salt is already in the mixture.

The tomatoes are fried, the mixture is ready, the pita bread is saturated with milk and honey and kefir, you can pour everything into a frying pan and cover it with a lid to fry kyu-kyu. You need to fry over a fairly low heat so that the tomatoes on the bottom do not burn. The lid is needed so that the eggs set throughout their entire thickness and hold together all this green component.

Cooking will take approximately 10 minutes. Opening the lid we see a rising mass of greens mixed with a tender egg. Here I want to make a digression.
As a rule, kyu kyu is fried on both sides, but the omelette becomes a little dry. I believe that by frying with a lid, you can achieve complete cooking while maintaining the juiciness and tenderness of the dish.

Well, now you can use a spatula to halve this omelet and put it on plates - a tender, aromatic and nutritious breakfast, or lunch, or even dinner. This amount is enough. to satisfy the hunger of two adults. And without bread - there is already bread there.
Trust me - it's very tasty.
PS The composition of kyu kyu can include not only greens, but also a lot of other things - leftover fried meat from yesterday's dinner, boiled or stewed green beans in oil, fried onions, eggplant, cauliflower, chicken - boiled or fried left over from yesterday, pieces of cheese - in a word, almost everything you have edible at home.

An omelet with herbs is easy to prepare and enjoyable to serve. The kitchen is filled with the amazing aromas of a real breakfast, sunny, hearty and beautiful. The composition of the dish is indecently simple, but suggests various variations. For those who are preparing an omelette at speed for the first time, we suggest mastering the basic technology, and then supplementing it with your favorite vegetables, sausages and spices.

Features of cooking an omelet with herbs in a frying pan

1. Be sure to wash the eggs in warm water and laundry soap. Then wipe dry.
2. We take any greens: dill, parsley, spinach, basil. Whatever is on hand or is in demand in the family will work to diversify the taste of eggs baked with milk.
3. Check the milk before pouring it into the mixture. It must be fresh. Fat content depends on the choice of the hostess.
4. It is better to fry the dish in odorless vegetable oil, so as not to interrupt the aromas of the greens.
5. We take any spices. Very tasty with . It contains turmeric, which gives the dish an oriental note.

The calorie content of an omelet with greens is 156.9 kcal. This figure is given for one hundred grams of product.

So, if you need to recharge your energy for the whole day, you can’t do without it. The dish turns out very appetizing, satisfying, and healthy.

What else is added to the recipe?

• Vegetables: Tomatoes, bell peppers, onions, eggplants, cucumbers.

• Sausages and meat: Sausages, sausage, ham, minced meat, pieces of bacon, chicken, pork.

• Dairy products: Milk, sour cream, cream, cottage cheese, cheese.

Whatever the culinary choice, the main thing is that it matches the tastes of the family.

All the secrets of a proper fluffy omelette have been revealed.

– a delicate dietary dish of eggs cooked with various herbs. Lettuce, celery, dill, parsley and various combinations of plants are suitable for the recipe. The greens are finely chopped and added to the omelette mixture prepared according to the basic dietary recipe. An omelette with herbs can be steamed in a steamer or multicooker using the steaming program, or baked in an oven, convection oven, or multicooker using the baking program. The recipe ingredients are the same for any of the selected cooking methods. Herbs add new flavor and medicinal properties to a dish. Contraindications are possible, but the amount of green additive is small, so the properties of the herbs in the dish are insignificant. The recipe is also given for two servings. The amount of recipe ingredients varies in proportion to the desired volume of the finished dish. Omelette with herbs is suitable for dietary, children's, healthy nutrition and usefully diversifies the morning menu. The photo shows an omelette with salad baked in an air fryer for two servings.

The herb omelette is served hot with freshly toasted toast, brushed with extra virgin olive oil, in keeping with the Mediterranean tradition.

Ingredients

• Eggs - 2 pcs
• Milk - 1/3 cup
• Fresh greens (lettuce, celery, dill, parsley) –50 g
• Salt - to taste

Omelette with herbs - recipe

1. We thoroughly wash the greens with water, dry them, finely chop them or tear them into pieces.
2. Place in a heat-resistant form (metal, ceramic, glass) or multicooker pan for cooking with the baking program.
3. Prepare the omelette mixture by thoroughly mixing eggs, milk, and salt. The omelette will turn out fluffy if the eggs and milk, without beating, are thoroughly mixed with a fork in a circular motion until smooth.
4. Pour the prepared herbs with the resulting omelette mixture.
5. Select the cooking mode. Omelet with herbs is prepared:
   • in the oven at 150 degrees for 15-20 minutes.
   • in a convection oven at a temperature of 180 degrees, medium fan speed for 20-25 minutes.
   • in a double boiler, cook in an open form for 15 minutes.
   • in a multicooker, steaming program - 30 minutes, baking program - 20 minutes.
6. Cooking time depends on the thickness of the omelette mixture, the shape chosen for preparation, the power of kitchen appliances and the electrical network of the house.
7. Serve the finished omelette with herbs hot for breakfast with bran bread toast, brushed with extra virgin olive oil.

Today I will cook very delicious vitamin omelet with herbs. The simplest and most familiar dishes for us, such as scrambled eggs or omelettes, which we often prepare for breakfast or dinner, can be prepared with herbs and herbs. This will make them not only more diverse, but also more useful. I will tell you how to cook scrambled eggs with herbs in different ways so that they turn out tasty and beautiful in upcoming articles. And today I have a “green” omelette on my menu.

Ingredients :
eggs - 3 pcs.
milk - 75 ml (5 tbsp.)
salt - to taste
greens - 1 bunch
butter - 5 g

Any greens are suitable for an omelet: from traditional parsley and dill to spinach and arugula. You can also use wild grass. I took a nap. The site has articles with recipes for salads made from honeydew. They are in the section Salads. I will use very young leaves and shoots of the squash in the omelet. They look bright green and shiny.

I will rinse the herb in a cup of cold water. I will change the water several times. That is, catch the grass, drain the dirty water and add fresh water. I will do this until the water becomes absolutely clear.

If desired, in order to further disinfect the grass, you can keep it in a soda solution for some time. I talked about this in detail in the article. Then I place the grass in a colander, let the water drain, and then transfer the greens to a towel. The grass should dry out. To speed up this process, you can blot it with a paper napkin or towel.

I usually prepare more greens at once to use in the following days. This is convenient, since you only have to wash and do everything else with the grass once, and then all that remains is to chop it before cooking. To prevent the greens from wilting and remaining fresh, I wrap them in the same towel on which they dried. I roll it up and store it like that in the refrigerator. I have already talked about this method in several articles. You can do this with any greenery, any herb, storing it for several days in advance.

Therefore, I will not use all the grass for the omelette. I'll take one handful and cut it finely. The amount of greens depends on your taste. You can add more or less herbs. I usually take a bunch of greens or a large handful of chopped grass - 25-30 grams.

Then I proceed directly to preparing the omelet. I broke three eggs into a cup and measured out the milk - 75 ml or 5 tablespoons. I'll salt the eggs - add a pinch of salt. Salt is also added to taste. Pour milk into the eggs and beat a little with a fork.

All that's left is to add the greens. There are options here too. The greens can be placed in a frying pan with oil and poured with the egg mixture. You can do the opposite and first pour the egg mixture into the frying pan and sprinkle with herbs on top. And I'll add the greens to the mixture itself and mix. I'll put the frying pan on medium heat. You don't want the pan to get too hot. Moderate temperatures are sufficient. I will put a piece of butter on a heated frying pan - about 5 grams. You can also use ghee or vegetable oil. Pour the prepared mixture and distribute the greens evenly.

To make the omelette bake faster, you can close the pan with a lid. The omelette takes literally 3-5 minutes to prepare. If desired, it can be rolled into a roll before serving. It separates perfectly from the pan. Omelette is good both hot and cold.

Enjoy your meal! Simple and healthy recipes!