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7 delicious omelettes with which morning fun
omelets to sing an entire ode - it is soft, golden, rich, it helps when you need to whip up breakfast, associated with it, our memories of kindergarten, you meet in any hotel of the world . And yet it is extraordinarily diverse, as they say cook, "marry well" with vegetables, herbs, seafood, from which it becomes tastier and richer.
Website predlaget you to experiment and transform the mundane into a masterpiece of art omelet. If you have your own signature recipes, share, we are happy to try.
Spanish Omelette
Ingredients:
1/3 cup canola oil 500 g of potatoes, diced 1 large onion, sliced Salt, pepper li > 14 eggs 2 tbsp coarsely chopped parsley Preparation:
Preheat oven to 260 degrees. On a moderately high heat in a nonstick frying pan with a diameter of about 30 cm heat the canola oil, leaving a tablespoon. Reduce heat, put the potatoes to the pan and cook for 15 minutes until brown. Add the onion, salt and pepper. Cook 3 minutes, stirring so that the onions softened, but not fry. Raise the heat to moderate and pour into the pan rest spoon oil spill it on the edges. In a bowl, beat the eggs, add a large pinch of salt and a small pinch of pepper. Pour in the eggs and use them to customize blades from the edges toward the center of the pan. Prepare well for 4 minutes. Arguments omelet 5 minutes in the oven until it is lightly covered with a brown crust. Put the finished omelet onto a cutting board and cool to room temperature. Serve cut into equal portions and sprinkle with parsley. Omelette on travah
Ingredients:
5 eggs 2 tbsp chopped parsley 1 tbsp chopped tarragon 1 tbsp chopped onion scorodite ¼ tsp salt ¼ tsp Pepper 1 tbsp unsalted butter 1 ½ tsp rapeseed oil Preparation:
Whisk the eggs in a bowl, mix them with parsley, tarragon, onion, salt and pepper. In a frying pan with a diameter of about 25 cm Reheat cream and rapeseed oil as long as butter starts slightly smoke. Pour in the eggs and cook over moderate heat, shaking and stirring vigorously with a fork until you get the consistency of fine cheese. Next, prepare an omelet 1 minute without touching it. Shake the pan so that it moved away from the wall and tuck-third of the omelet towards the center. Tilt the pan and dumped the omelet onto a plate, allowing him to tuck themselves. Cut the omelet in half and serve. Omelette with whiskey and bekonom
Ingredients:
For bacon whiskey:
3 tbsp unsalted butter 500 g. Canadian bacon 1 ½ tablespoons Scotch 2 tsp brown sugar Freshly ground pepper
12 eggs salt Freshly ground pepper 4 tbsp unsalted butter 1 1/3 cups grated cheddar cheese 12 slices of cherry tomatoes 12-20 basil leaves Preparation:
Whiskey with bacon. In a large skillet, melt the butter. Put the bacon and cook on medium heat for 2 minutes fast. Then turn the bacon, pour whiskey and sprinkle in sugar. Cook on rapid fire, shaking slightly, about 30 seconds until the whiskey is partially evaporates. Sprinkle with pepper and remove the pan from the heat. Omelet. Whisk the eggs in a bowl, adding a pinch of salt and pepper. Heat the pan on the fire with a diameter of about 20 cm. Add 1 tbsp oil and pour a quarter of the egg mass. Cook over moderate heat for about a fast 20 seconds. Remove the pan from the heat and distribute eggs evenly. Sprinkle half the omelet 1/3 cup cheese and place three slices of tomato. Cook the omelette on a low heat until the cheese starts to melt. Remove the pan from the heat, sprinkle with basil omelet, fold in half and place on a plate. Repeat this process with the remaining ingredients. Serve hot with bacon and whiskey.
Mexican omlet
Ingredients:
8 eggs 1 avocado 3 lime 2 branches of fresh coriander 3 tbsp nonfat yogurt 3 tbsp a young olive oil 1 small onion 1 carrot 100 g cabbage 1 red and fresh chili peppers 60 g of cheddar cheese Preparation:
Avocado grind in blender. Squeeze in the juice of two limes mixture and add the yogurt and cilantro. All the mix. Peeled onions and carrots grate, chop finely julienned cabbage. Chili chopped by hand. All mix with avocado-lime mixture. Whisk the eggs in a bowl, add a pinch of salt and to pepper. Heat a non-stick pans over medium heat. Pour beaten eggs on it and rub to cheese. A few minutes to fry omelet. On a gentle omelet and gently place the vegetables from the pan Put the dish on the plate. Decorate the dish leaves of lettuce and a slice of lime.
Sandwiches with omletom
Ingredients:
8 eggs 120 g. finely chopped serrano ham or prosciutto salt and fresh black pepper 3 tbsp a young olive oil 4 cut povdol Italian roll or one long baguette, cut into 4 pieces 1 large tomato, cut in half Method:
In a medium bowl, beat the eggs and mix with the ham. Season with salt and pepper lightly. In a large nonstick skillet, heat 3 tablespoons oil. Pour the egg mixture into the pan and spread evenly slices of ham. Using a spatula, lift the edge of the omelet and tilt the pan so that not yet had time to bake the eggs were leaked by the core layer. If you stick omelet, sprinkle with butter on the edge of the pan. Reduce heat to medium and cook for 2-3 minutes omelet while the lower part is covered with a golden crust and the top will remain slightly damp. Fold the omelette three times and place on a plate. Rub the tomato halves of bread. Cut the omelette into 4 pieces and put it on the bread, so to get a sandwich. Serve cooled down to room temperature. Asian scrambled eggs, baked duhovke
Ingredients:
8 eggs 6 large heads shallots, sliced crosswise salt, fresh ground pepper 1 tbsp rapeseed oil 60 g finely chopped smoked ham 100-120 g sliced white mushrooms 3 tbsp soy sauce 1 cup sliced crosswise podded peas 1 cup mung beans 100-120 g peeled and cut crosswise shrimp 1 tsp rice vinegar ½ tsp sesame oil A few drops of chili oil 2 tbsp coarsely chopped cilantro Preparation:
Preheat oven to 210 degrees. In a small bowl lightly beat the eggs, mix them with the shallots. Season with salt and pepper. In a small skillet, heat the oil. Add the ham and cook for 1 minute on medium-high heat until browned. Add the mushrooms and cook for a few minutes before softening. Pour in the soy sauce and simmer for 30 seconds. Add snow peas and cook for 30 seconds, shaking, and after adding mash and cook for another 30 seconds and shaking. Season with salt and pepper. To mix the vegetables and pour shrimp eggs, distributing them evenly over the surface. Cook in the oven for 12 minutes. While preparing scrambled eggs, mix in a small bowl 2 tablespoons soy sauce with rice vinegar, sesame oil and chili oil. Remove omelet from oven, arrange on plates and sprinkle with cilantro. Cut the omelette into slices and serve with soy sauce.
Omlet with strawberries
Ingredients:
6 eggs 2 tbsp water 50 g cream cheese 1 cup strawberries 2 tbsp cane sugar salt, black pepper Preparation:
Whisk eggs, water, salt and pepper. In a frying pan, melt the butter, pour the egg mixture back. Cheese cut into small cubes, strawberries - sliced. When the eggs are almost ready, put the omelet in half the cheese, sprinkle with sugar and place the strawberries. Fold the omelet in half and cook for another 2 minutes under the lid.
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