Description
Tasty, tender, beautiful scrambled eggs with young spring greens.
Ingredients
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Chicken egg
6 piece
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Milk
100 ml
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Salt
-
Nettle
6 piece
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Sorrel
1 coup
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Leaf flower
0.5 coup
Cooking
Young nettle and dandelion to fill with boiling water.
Eggs with milk, whisk to mix.
Dandelion and nettles cut into medium-sized.
Fresh sorrel, cut the same size as the foliage of the nettle with dandelion.
In the slow cooker, pour a little vegetable oil, put the greens and lightly sauté.
Pour the milk-egg mass and fry in the "Baking" for 20 minutes.
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