Egyptian Omelet

Egyptian omelette


  • 1 Box Tattoo Corn
  • 3 eggs
  • 2 Soup Sauce Cream
  • 1 Sweet Spoon Butter
  • Black pepper
  • Salt


    Strain the corn in water, mix with salt and pepper. Melt your butter in a non-stick pan. Turn the corn in this oil for 1-2 minutes, take the edge. Beat the eggs, add a little butter again to the same pan, sprinkle the eggs over and mix with a wooden spoon. Remove your omelet from the fire while it is semi-juicy without serfing. Add the corn and cream. Take it hot in the serving bowl. Serve with sausage, ham or some other light meat.