Omelette roll with liver pate

A light, tasty omelet roll with liver filling is good for breakfast, you can cook it in the evening. Toppings can be changed and you will always have a new tasty dish.

Ingredients

• For the omelet:
• Eggs - 6 pcs.
• Mayonnaise - 100 g
• Dill greens - half a bunch (optional)
• Dried basil (optional)
• Ground black pepper (optional)
• For filling:
• Fried veal liver - 500 g (you can take any liver)
• Onion - 1 head
• Carrot - 1 small
• Flour for breading
• Butter - 150 g
• Salt
• Ground black pepper

Directions

1. We drive eggs into a bowl, add mayonnaise to them, a little spices if desired and beat until a homogeneous mass is formed. Then I added finely chopped dill. It's summer anyway.
2. For the filling, cut the liver into slices, salt and pepper, bread in flour and fry for 50 g of oil on all sides. Take out the liver, and add oil to the pan, if necessary, and fry the onion and carrots. When the liver and vegetables have cooled, pass them through a meat grinder, add the softened remaining butter and beat with a blender until smooth. Salt and pepper to taste.
3. Pour the omelette mass onto a baking sheet covered with parchment and send it to the oven preheated to 200 degrees for 15 minutes.
4. Spread the pâté evenly over the finished omelet. Roll up roll.
5. Omelette roll can be prepared with cheese and garlic mass. To do this, rub processed cheese on a coarse grater, add garlic and finely chopped parsley, squeezed through a press, to them. Salt to taste, season with mayonnaise and mix thoroughly.
6. You can cook fish stuffing. Knead the sardine canned in oil with a fork, add the head of finely chopped onion, salt and season with mayonnaise.
7. We wrap the omelette roll in parchment or foil and place it in the refrigerator for 1-2 hours to harden.
8. Then we take out the omelette roll and cut into pieces.
9. Bon appetit!