Scrambled eggs with vegetables, baked in pastry

Description

Eggs-souffle with assorted vegetables in boats of rye-wheat dough. Unbanal option for Sunday Breakfast or snack.

Ingredients

Chicken egg

3 piece
Yogurt

1 cup
Water

0.5 cup
Flour

2.5 cup
Vegetable oil

3 Tbsp
Vegetables

200 g
Onion

1 piece
Black pepper
Nutmeg
Salt
Greens

Cooking

A glass of kefir or another fermented milk product diluted with 0.5 cups of water, add a pinch of salt, flour and knead the dough as for noodles.

Roll the dough into the reservoir, fluff brush with vegetable oil.

Folded in four, roll out again. To repeat the operation. So we give the test a little layering.

Wrap the dough with clingfilm and let him lie down for 20-30 minutes in the refrigerator. Pinch off piece of dough the size of a small Apple. Roll it into an oval.

To form a keel, zasypnoj the dough from opposite sides. Lay them on a baking sheet, greased with vegetable oil. Bake in the oven at 160-180 deg. 15 minutes.

While boats are baked, prepare the filling of vegetables. You can take any vegetables that You like. I took frozen green beans, broccoli, peppers and boiled potatoes. Frozen vegetables should be boiled until tender in a small amount of water. Cut into small pieces.

Onions cut into deverticalized and fry in vegetable oil until Golden brown.

Mix all the ingredients - chopped vegetables and potatoes, fried onion, salt, pepper, add a pinch of grated nutmeg.

Split eggs on whites and yolks. The last to try to separate very carefully so remained intact. I have one treacherously spilled))) beat the Whites with the pinch of salt until soft peaks form.

To get boats out of the oven. Fill them with vegetable mixture. Next, spread a spoonful of beaten egg white and top with a whole egg yolk. (Beaten egg whites turns a lot. So we can divide the smearing of the yolks on a few portions. Or do pumps just protein). Bake for pumps at a temperature of 160 deg. 15 minutes until cooked.

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