Ingredients:
8 cups of broth,
1-2 ears of corn or 1-2 cups of canned corn,
2 eggs,
2-3 tablespoons of butter,
1 tablespoon chopped herbs.
1 carrot,
½ parsley root,
½ chicken,
1 onion,
salt,
ground black pepper.
Preparation:
Prepare chicken broth.
Remove the leaves and fibrous part from the milk-ripe corn and cook with the lid closed, covered with cob leaves, at a slow boil until done.
Separate the kernels from the cob and add salt. (You can use canned corn.)
Beat the egg with sour cream, add salt and ground black pepper, combine with the corn, and pour into a greased saucepan or frying pan. Bake in the oven.
Cool the finished omelette and cut into pieces.
Before serving, place the omelette on plates, pour in the broth, and sprinkle with chopped herbs.
