The combination of buckwheat and eggs is loved by many. Making it even more interesting is not difficult at all. A delicate omelet with sour cream and herbs, together with buckwheat porridge, will result in almost a casserole, which, by the way, we can easily cook in a pan. An omelet with sour cream, buckwheat, and herbs is a delicious and nutritious breakfast that will give strength and energy until lunchtime. This recipe is a great way to find the use of ready-made buckwheat porridge. Try it!
Lightly grease the pan with vegetable oil and heat over medium heat. Pour in buckwheat and fry for about 3-4 minutes, stirring occasionally, until light and a pleasant aroma.
Then pour about 180 ml of water into the pan (the ratio of buckwheat and water is approximately 1: 2). Reduce heat to a minimum, cover the pan with a lid and cook for about 15-20 minutes, until the liquid is absorbed and the buckwheat is soft.
Break eggs into a deep bowl. Add sour cream.
Rinse the dill, dry it, chop finely with a knife and also send it to a bowl. Pour in salt and ground black pepper. Mix thoroughly until smooth.
Buckwheat porridge should be crumbly and completely absorb the liquid. If buckwheat kernels seem hard, add a couple of tablespoons of water to the pan, cover again, and boil the porridge for a couple of minutes.
Pour the egg and sour cream mixture into a frying pan with buckwheat porridge. Cover and cook the omelet casserole over low heat for about 7-8 minutes, until the eggs set. Lush and delicious omelet with buckwheat porridge is ready.
Serving such a nutritious breakfast is delicious with fresh vegetables. You can also add a few tablespoons of sour cream to the finished omelet.
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