Description
This option is very popular with the children, even the picky, which is hard to get to eat vegetables (and adults of course!) Vegetables are ready in minutes, therefore, lose less vitamins. Full Breakfast or dinner in 25 minutes. Cook and serve in the pan, our the irreplaceable assistant in the kitchen.
Ingredients
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Chicken liver
150 g
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Carrots
1 piece
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Zucchini
1 piece
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Tomato
1 piece
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Onion
0.5 piece
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Curry
1 tsp
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Black pepper
-
Salt
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Cheese
45 g
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Butter
0.5 Tbsp
Cooking
Tomato scalded with boiling water to get the skins. Cut into wedges. Onions - half-rings.
Carrots and zucchini cut into strips 10-12 cm Carrots to grate on the Korean grater. I in the absence of such used the peeler. And zucchini with a knife, so he wasn't too thin.
Cream cheese I use here such, intended for sandwiches (I had cheese with paprika). Take 3 plates at 15g.
Cut into strips.
Chicken liver salt and pepper to taste. In a hot pan melt some butter and chicken liver spread. (If pan with non-stick coating, it is possible and without oil). Fry the liver on one side on medium heat, flip and immediately add the onion and tomato.
After a couple of minutes add carrots, stir gently with a spatula. Watch so it doesn't stick, if necessary add a little water.
After another couple of minutes add the zucchini, curry, salt, pepper to taste, mix well. Hold on the fire not more than 3-4 minutes.
To lay strips of cheese. After a few seconds the cheese slightly melted, you can turn off the fire. All the cooking time should take no more than 10-15 minutes. The vegetables are lightly crispy.
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