First, wash and chop the vegetables. So, wash and cut the tomatoes into pieces.
Then chop the onion (slices or as you prefer).
Beat the 3 eggs with a little salt.
Then, put a pan on high heat with oil. When it is heated, we put eggs and fry them.
We fry them in a bowl and set them aside.
Then we take another pan, which we put on high heat, with oil. When the oil is heated, add the onion.
Let it fry for 30 seconds, then add the tomatoes.
Let everything fry for 1 minute, at most 2 minutes, until the tomatoes soften and become juicy. When the tomatoes have become juicy, put the fried egg in the fish.
Let it fry for another 30 seconds, then turn off the heat. After turning off the heat, add salt and pepper to taste.
And mix well. In the original recipe, it only said salt, but I like pepper and therefore I put salt and pepper.
Also known as "student food", this type of omelet is very easy to prepare, tasty and very light. Of course it can be served as breakfast, but it can also be eaten at lunch. Whenever we ate at the college canteen, we found this type of food that we ate with pleasure with the other Chinese students. And how else could I have learned how to cook this spectacular omelet than from a student? a student rather. She showed me step by step how to make both this omelet and many other dishes. Here the quantities are variable, you can make as much or as little as you want, the parity is 1 egg to two tomatoes, I made a portion of 2 eggs and 4 smaller tomatoes.
Ingredients: 2 beaten eggs, 4 smaller but more ripe tomatoes, & # xa0
2 teaspoons oil, 1 teaspoon salt, & # xa0
1 teaspoon white pepper.
The omelet thus formed is gathered in one part of the pan and the tomatoes are cut into quarters.
Saute the tomatoes until they leave all their juice and form a kind of sauce.
It can be served with rice or as such, and as I told you, it can be served at any time.
The more ripe and juicy the tomatoes, the more sauce you will get. My tomatoes were not so ripe and I got a drier "omelette" but I liked it and I served it with great pleasure.
Spicy Chinese cabbage
Many times, when I saw Chinese cabbage in supermarkets, I wondered how it could be prepared, being unusual with this vegetable. Or rather with this variety. Because, after all, if it's Romanian or Chinese cabbage, the big difference in preparing it won't be there, I told myself. So I took courage and tested it spicy Chinese cabbage food, according to a recipe invented by me ad-hoc, depending on what I had around the house and why I had read on the net about Asian food.
And as I had in the freezer, put in the winter some small yellow tomatoes, like cherry tomatoes, and some yellow peppers, assorted, and I had just opened for another recipe a box of coconut milk, I used them to make a spicy Chinese cabbage food. The hot pepper flakes gave it an extra flavor, Chinese cabbage, like its other smiles, being slightly sweet.
It is, as we are used to, a simple, quick and tasty recipe, the kind of basic that can be eaten by those who have a vegan diet or fast. If you do not fall into these categories, surely a sausage with you would be good. I guarantee you, still, that it is delicious and without any trace of meat through it or next to it)
Ingredients for the pork recipe in sweet and sour sauce
- 340 g pork chop
- 2 tablespoons oil
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- 3 tablespoons sweet chilli sauce
- 1 tablespoon white wine vinegar
- 200 g sliced pineapple
- 4 tablespoons pineapple juice
- juice from 1 orange
- salt pepper
- 30 g flour
The pork is cut into cubes, the peppers are cleaned of seeds and sliced, the carrots are grated and the onion is cut in half into rounds. Put all this in a pan with a little oil and fry under the lid until the pork is done and the vegetables become soft.
Meanwhile, mix the pineapple juice with the flour until it becomes like a paste. Add it to the pan together with the chilli sauce, vinegar and orange juice. Mix well and boil for 2 minutes.
Reduce the heat under the pan and add the chopped pineapple, salt and pepper. Stir constantly for 2 minutes.
Serve immediately with boiled rice.
The average grade given by the jury for this recipe is 9.50.
Recipes with Gina Bradea & raquo Recipes & raquo Pork in sweet and sour sauce, Chinese recipe
Chinese tomato with tomatoes
This papara doesn't look pretty, especially since I'm not the best at plating or photography either. But it's not about nice pictures but about good recipes. And this is one of them. Lately I am constantly looking for new ways to cook common ingredients, ingredients that you can find in any refrigerator and pantry. I want to explore their versatility, not being limited by a certain chef. I was very happy when I discovered the stir fry potatoes and this omelet completes the list.
Eggs, tomatoes, rice
Roșia is a place of honor in Romanian cuisine. Brine, salads, pots and oysters all seem to require a tomato, chopped or mashed. But know that we are not alone. The love for tomatoes is global, although we attribute the combination of egg + tomatoes to the Arab world. I found a very well developed and documented article that treats the question impeccably: who were the first to eat egg with tomatoes?
The recipe is of Chinese origin, as specified in the article and we know for sure that they grew tomatoes somewhere around 1700. Why do I love it? Because it is simple and robust when it comes to flavors. Although it has only two ingredients, regardless of salt and onion, it has a fantastic size that is elevated by the texture of the rice. You can eat it without rice, but it is an important element to enjoy this breakfast, even essential.
Omelette with pulled pork
How to make a fluffy breastplate
Calling him papara, calling him scrob or scrambeld eggs is the same thing: a shredded omelet. What you need to get out is a fluffy egg. How to do this: heat the pan over medium heat. Then add a tablespoon of oil and let it heat up. Beat well beaten eggs and shake the pan. As soon as they start to form on the bottom, ie to become opaque after about 30 seconds, pull the omelet to one side with the spatula. Let the raw egg flow in that section. Again, wait 30 seconds to do it again. Towards the end you start to crush it and put it aside.
Almonds are essential in any balanced diet, along with hazelnuts, pistachios, nuts. We include them in the list of healthy foods for natural weight loss, gradually, with a long-term effect. Within & hellip
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This omelet recipe is one of the tastiest omelet recipes I have ever made. Flavored mushrooms, fresh spinach, juicy cherry tomatoes, two types of cheese and eggs - all this makes the omelette a splendor. Bake in the oven until golden brown, keeping its freshness and delicate texture. Serve hot, along with a piece of fresh homemade bread.
Preheat the oven to 200 ° C.
In a frying pan, according to the sea, heat the butter.
Clean, wash and cut the mushrooms in half and heat them over high heat until golden brown.
Add the cherry tomatoes to the pan and keep on low heat for a few minutes, stirring constantly.
Beat eggs in a bowl, add thyme, salt and pepper to taste. The cheese must be salted because otherwise everything melts when cooked.
To the mixture of mushrooms and tomatoes, add finely chopped spinach and mix well, then add the egg mixture and leave it on the fire for a few minutes, until the edges of the omelette start to take on a slightly golden color.
Meanwhile, knead the feta cheese with your hands or cut it into small cubes and grate the Parmesan cheese.
After sprinkling the cheese over the omelette, put the pan in the oven for 8-10 minutes, until the omelette turns golden.
100 YEAR OLD RECIPES: Savoyard omelette and au gratin red aubergines
In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.
This week, we propose "Savoyard Omelet" and "Gratin Red Eggplants", both recipes being published in "Cookbook & mdash 1501 dishes" (1935), with a preface by Constantin Bacalbașa.
They put a quantity of smoked ribs, cut it into pieces, pass it through boiled water, shake it with water and brown it with a little lard. Take it out and keep it warm. & Icircn this fat boil and color a potato cut into pieces. They white part of a leek and cut it into thin slices, then pass the pieces in hot butter without coloring. Mix all this garnish with beaten, salted and peppered eggs. Then add small pieces of whisk and a tablespoon of chopped parsley. Put on the fire and serve the juicy omelette.
The au gratin red aubergines
Cut as many tomatoes as you want into exactly two widths. Put a tablespoon of oil in a saucepan and when it is hot, add the parsley, onion, garlic clove, all chopped, the core of the powder and the ground powder or crumbs. Place the aubergines on top of this mince, add salt, pepper and sprinkle the breadcrumbs on top. Sprinkle with oil and place in the hot oven. & Icircn three quarters of an hour is ready.
OMLET FILLED WITH BACON, TOMATOES AND CHEESE Recipe + Video
Hello dear lusts. Today I prepared EGGS FILLED WITH BACON, TOMATOES AND CHEESE. It is a very delicious recipe that will make your day wonderful with the first bite. It prepares quickly and looks great. I hope you like it and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!
- 3 eggs
- 1 teaspoon - sour cream
- 1/3 teaspoon - dried oregano
- 100 gr. - smoked bacon
- 100 gr. - cheese
- 4 tomatoes & # 8211 cherry
- 1/5 chili pepper (optional)
- Salt and pepper
- 2 tablespoons olive oil
Method of preparation:
- Break the eggs in a bowl. Season with salt and pepper, add sour cream and oregano. Mix until all ingredients are incorporated.
- Then heat a pan over medium heat and brown the bacon on both sides.
- Heat a non-stick pan with a diameter of 28 cm. over medium heat. Pour olive oil and egg mixture.
- Bring the edges to the middle a few times so that the egg mixture immediately covers the empty places in the pan. In a minute, arrange half a cheese omelette, bacon, a few slices of tomatoes and chilli peppers. It is very important that the other half is not glued to the pan.
- Carefully fold the omelet in half so that half of the filling is covered. You can do the same thing directly on the plate.
- Serve the omelet immediately with toast or whatever you want. Good appetite!
Omelet with gypsy muscles
Omelet with gypsy muscles fried in lard and rolled
Omelette recipe with fried mushrooms in lard
Pizza omelette with salami or ham and cheese or telemea, with pitted olives