arshba.ru

Borano omelet is a hearty Adjarian dish made with eggs and brine cheese (suluguni, Imeretian cheese, feta or mozzarella) with corn flour and cream, cooked in ghee with a lid or in the oven. The name is probably associated with a local surname or toponym. Unlike a classic omelet, corn flour is added here, which gives the dish density and a light nutty flavor. Borano omelet is often served with mchadi (corn flatbreads) and fresh herbs.

Whisk eggs (10 pcs) with cream (3 tbsp) and corn flour (3 tbsp). Add aged brine cheese (400 g), grated on a coarse grater, and salt to taste. Melt ghee (2 tbsp) in a thick-bottomed skillet, pour in the cheese-egg mixture, cover with a lid and cook over medium heat for 3 minutes. Then either leave it covered for another 4 minutes, or finish it in the oven until golden brown. Serve hot with mchadi (corn flatbreads) and fresh herbs.

INGREDIENTS

• 10 eggs;
• 400 g aged brine cheese (suluguni (braided is best), Imeretian cheese, feta, mozzarella);
• 3 tbsp cream;
• 3 tbsp corn flour;
• 2 tbsp ghee.

PREPARATION

1. Whisk eggs with cream and flour.
   
   
2. Add grated cheese and salt to taste.
   
   
3. Melt ghee in a thick-bottomed skillet. Pour in the cheese-egg mixture. Cover with a lid and cook over medium heat for 3 minutes.
   
   
4. Keep covered for another 4 minutes, or finish in the oven until golden brown.
   
   
5. Best served with mchadi and fresh herbs.