Traditional recipes

"Pestrita" omelet

I was obsessed with a motley recipe all day and I thought I would make my own motley recipe, but with an omelette, not dumplings by Panacris.

  • 2 eggs
  • 1 onion
  • 1 felie gogosar
  • 1 pickled cucumber
  • bacon
  • 5-6 green olives with peppers
  • little urda
  • pepper
  • salt
  • dill
  • olive oil
  • 2 tablespoons mineral water

Servings: 1

Preparation time: less than 30 minutes


I chopped the onion and put it together with the slices of fried bacon with olive oil, in the Teflon pan, then I added the sliced ​​cucumber, the olives and the donut.

I beat the eggs, added mineral water and chopped dill and put them over the mixture in the pan.

I placed Urda on the plate and turned the omelet over it.

Omelet, the most popular breakfast. 3 great recipes that you can try

The oldest omelettes are believed to have come from ancient Persia and were very similar to "kookoo sabzi", an Iranian dish. Meanwhile, the omelet has been adapted into dozens of different recipes, one tastier than the other.

Today we will present you 3 special suggestions that won us over.

Coconut milk omelet

Try this way to prepare the omelet for extra flavor!


  • 2 eggs
  • a pinch of salt
  • 1 tablespoon creamy yogurt or coconut milk
  • finely chopped chivas onion

Method of preparation

Combine eggs, sea salt and yogurt / coconut milk in a bowl.

Mix gently with a fork until combined.

Add a small drop of olive oil in a small pan over low heat.

Pour the mixture into the hot pan and mix gently until the eggs begin to become creamy.

Serve with: fresh avocado, fresh tomato sauce and steamed coriander / asparagus with black pepper / spinach / sauteed mushrooms / bacon.

Italian omelette with new potatoes

It is light and rich in vitamins, thanks to the vegetables used.


  • 1 medium red onion
  • 1 small red pepper
  • 2-3 tablespoons olive oil
  • 350-400 g grated potatoes
  • 150 g of grated pumpkin
  • 3 tablespoons canned corn kernels
  • 6 eggs
  • 150 g of bellows cheese or telemea
  • parsley
  • salt
  • pepper

Method of preparation

Finely chop the onion and pepper, then fry in oil until the onion becomes transparent.

Add the zucchini, potatoes and corn and cook together over low heat.

When the vegetables are ready, add the beaten eggs, half the cheese, pepper and parsley. Mix well and keep on the fire until the eggs coagulate and lightly brown.

Pour the omelette on a plate and sprinkle the rest of the cheese and parsley.

It can be eaten with pickles, seasonal salad or plain.

Spaghetti omelet

If you cooked too much pasta the night before, but didn't have enough sauce for them, you can use them the next day for this omelet.


  • 2 tablespoons olive oil
  • 1 clove of garlic, crushed
  • 1 onion, chopped
  • 2 zucchini, grated
  • 2 tablespoons chopped parsley
  • 300 g of cheese sauce
  • 200 g boiled spaghetti
  • 2 eggs

Method of preparation

Heat half the oil in a non-stick pan and add the garlic and onion. Boil for 2-3 minutes, until soft.

With the help of your hands, squeeze the zucchini from the excess juice. Add the drained zucchini to the pan and cook for another 3-4 minutes, until soft.

Transfer the vegetables to a large bowl.

Mix the parsley, cheese sauce and spaghetti and season to taste.

Beat the eggs and incorporate them into the vegetable mixture.

Heat the remaining oil in the pan and add the spaghetti along with the vegetables. Level with a spoon and cook for 3-5 minutes.

Transfer to the preheated oven at 200 degrees for 2-3 minutes, until golden. Leave to cool in the pan for 5 minutes, then cut into slices and serve.

Spanish omelette with potatoes & # 8211 Tortilla Espanola

The main ingredients for the Spanish omelet are eggs and potatoes. Some add onions, chorizo, tuna or vegetables. Her beauty in this is that she is versatile! You make it fast, with a minimum of effort, from cheap ingredients. You can serve it hot or cold. As an appetizer, breakfast or even a quick lunch at the office. A delicious simplicity that you will not regret doing!

Put boiling water in a large pot. Peel and slice the potatoes (as you like: cubes like stew or slices like fried) and throw them in boiling water for 5-7 minutes. Meanwhile, chop and sauté the onion in 2 tablespoons of oil for about 5 minutes.

Drain the potatoes (be careful not to boil them more than necessary) and add them over the onion. Heat them, turning them from time to time for about 10 minutes. Meanwhile, beat the eggs with salt and pepper in a separate bowl.

Pour over the potatoes when they are done, turn down the heat and let them cook. until it hardens. Turn on the other side without breaking it (you can use a plate to do this). Let it cook for another 3-5 minutes.

Ingredients needed for the cheese omelette recipe:

How do I make an omelette with cheese?

We beat the eggs together with the milk. Season with salt and pepper. Add the cheese cut into larger pieces and mix. Heat 2-3 tablespoons of oil in a pan (return to the advice to invest in a quality pan) and pour the omelette. Leave for a while (1 minute) and then with a spatula lift half over the other half.

Let it fry a little more (not to be surprised not to bake eggs inside) and then take it out on a plate. Serve with chopped green parsley on top (and pickled cucumbers in the summer, says the husband) :)).

And in the version with polenta

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  1. Pour the garlic, onion, peppers, mushrooms and butter into a saucepan over medium heat.
  2. After 5 minutes, add the eggs.
  3. Turn the cheese over and fold in an omelet.
  4. Serve with chives, oregano and black pepper.

It can be difficult to meet your vegetable quota for the day. And if you wait until the end of the day to receive these portions, let's say it will be difficult.

So why not start your day with a dose of healthy ingredients in a delicious way, like this vegetable omelette? It is very easy to make and is full of vitamins and nutrients that will leave you feeling great. If you've been intimidated by the omelet before, give this veggie version a picture!

& # 206Start by chopping fungi that fight cancer, pepper and onion. To save time in the morning, you can do this step the night before and keep it in the fridge.

Then, heat the butter in a pan over medium-low heat and let the garlic, onion, peppers, mushrooms and onions simmer until the vegetables begin to soften, about 5 minutes.

Then add the eggs to the pan. Cool or crumble the cheese over the mixture and fold into an omelet. Melt this vegetable omelette with chives, oregano and cracked black pepper.

That's all there is to this veggie omelet! E o hearty breakfast this will keep you full for hours. It's also easy to customize to suit your tastes or the ones you have on hand - you can easily add a green leaf, such as spinach or chuck some finely chopped pumpkin. And if you prepare all the vegetables the night before, there is no cooking time involved. I like to eat this alone or with fresh slices of avocado on the side. Enjoy!

Omelette with spinach and leeks

Turn your mornings into an energy boost with good egg protein to which you can add iron and other essential spinach minerals. Put them both in the tastiest omelette recipe.

Melt the butter in a large pan over medium heat. Cook the leeks together with the garlic and tarragon, stirring occasionally. After 15 minutes, the leeks should soften.
Season with salt and pepper.

Blanch the spinach for a few seconds in hot water. Drain it and add it over the leek. Cook for another 30 seconds. Take the pan off the heat.

Beat the eggs, add the chopped parsley and 1 tablespoon of cold water and mix well. Pour this mixture over the spinach and leeks in the pan and divide everything into two equal parts.

Heat a pan with 2 tablespoons of olive oil. Base on a portion of cooked vegetables, then half of the beaten eggs. Sprinkle over the crushed face and leave the mixture still until the eggs begin to coagulate. Turn on low heat and let it cook until it hardens, then turn it carefully on the other side and cook for another 1-2 minutes.

Repeat the operation for the second omelet.
Serve immediately.

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  • 2 medium zucchini
  • 1 small onion
  • 2-3 tablespoons of olive oil
  • 4-5 eggs
  • 2-3 tablespoons of olives
  • salt and pepper
  • parsley or basil (optional)

In a large non-stick pan, heat the olive oil and simmer the chopped onion until it begins to become transparent.

Add the finely chopped zucchini, add salt and pepper to taste and continue to harden until the zucchini softens slightly.

Put the olives, beaten eggs, parsley or basil and fry the omelet on both sides. When you turn it, use a lid larger than the pan, so you don't risk breaking the omelet.

Eat it hot with your favorite vegetables or salad. Enjoy!

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Why it's good to put baking soda powder in the omelet

Baking soda in the omelet has a very important role - this ingredient helps to soften and swell the omelet. The result: you will get a fluffy, airy omelet, not a dense mixture with an unpleasant taste.

Be careful not to overdo the quantities: a baking soda powder, about as much as you take with your fingers, is enough. Otherwise, the omelet will be a little salty.

Baking soda is also useful when you want to cook beans - it helps soften the grains and greatly reduces cooking time.

Fluffy omelet in two colors

The eggs separate. Whisk the egg whites (with the sweetener, if necessary). The yolks are mixed with cream and salt.

Heat the fat in a pan of the right size. Pour the yolk composition and keep it on the fire for a while, about 1 minute, until it starts to set.

Carefully distribute the beaten egg whites. Put a lid on and turn on the heat. The omelet is ready when the egg white is hardened (elastic to the touch of the finger). Remove to a plate.

Cut into 2 overlapping halves and press a little to stick together. Then the omelet can be served.

TOTAL: 140 grams, 325.9 calories, 14.7 protein, 29 lipids, 1.6 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

4.5 Based on 11 Review (s)

Video: 15 aprilie 2021 (December 2021).