The omelet cake which we are going to cook today is very tasty and light. In addition, the way of cooking is rather interesting and unusual. Each layer of this appetizer has its own filling which gives it a specific and bright taste. All members of your family will definitely enjoy the meal.
The secret of this appetizer is that you can serve it both cold and hot – whatever you prefer.
- 18 eggs
- a bunch of sorrel
- a bunch of spinach
- 2-3 fresh basil leaves
- 1 red bell pepper
- 1 bulb onion
- 10 medium champignons
- 60 g (2 oz) hard cheese
- 9 tsp flour
- 9 tsp sour cream
- salt – to taste
- black ground pepper – to taste
- dairy butter (for greasing and frying)
- vegetable oil (for frying)
Beat eggs. Take 9 little bowls and place 2 eggs in each bowl. Add 1 tsp of flour and 1 tsp of sour cream to each bowl. Whisk the mixture in each bowl carefully. Season it with salt and pepper, to taste.
Wash, peel, and cut champignons finely. Fry the mushrooms on dairy butter till done. Rinse spinach, sorrel, and basil leaves. Cut the ingredients finely and place them in 3 different bowls with the prepared mixture. Wash pepper, dice it, and add to the 4th bowl. Peel and chop a bulb onion. Add it to the 5th bowl. Put the prepared mushrooms to the 6th bowl. Put 30 g (1 oz) of grated cheese in the 7th bowl. Place a thimbleful of each stuffing in the 8th bowl. Don’t add anything to the 9th bowl.
Preheat vegetable oil in a skillet. Pour the prepared mass there and fry the omelet. Then cover the skillet with a plate and flip the omelet over and cook the other side. Repeat the procedure to get 8 omelets more. Place the prepared omelets one above another, grease each layer with dairy butter. The upper layer is the omelet without any stuffing. Top the appetizer with grated hard cheese. Cut it into wedges and serve.
Enjoy your meal!