The most beautiful and tasty omelette recipes ever!
published on 14 August, 2019 at 15:08
1. Frittata squares
INGREDIENTS
2 hot dogs
olive oil
bell peppers
ham
salt
3 eggs
pepper
METHOD
1. Slice the hot dogs and form a square.
2. Cook the bell peppers and ham in a pan for about 15 minutes.
3. Add the bell peppers and ham to the beaten eggs (seasoned with salt, pepper, and Parmesan cheese)
4. Cook the square in a pan, and then pour the egg mixture in the center.
5. Cover the pan and let it cook for at least 10 minutes.
2 hot dogs
olive oil
bell peppers
ham
salt
3 eggs
pepper
METHOD
1. Slice the hot dogs and form a square.
2. Cook the bell peppers and ham in a pan for about 15 minutes.
3. Add the bell peppers and ham to the beaten eggs (seasoned with salt, pepper, and Parmesan cheese)
4. Cook the square in a pan, and then pour the egg mixture in the center.
5. Cover the pan and let it cook for at least 10 minutes.
2. Baked fluffy frittata
INGREDIENTS
5 eggs
salt
pepper
40g Parmesan cheese
2 tbsp milk
2 tbsp flour
METHOD
1. Combine the egg yolks, salt, pepper and Parmesan cheese and beat. Then, add the milk and flour.
2. Beat the egg whites to soft peaks, and then egg the egg yolk mixture.
3. Mix everything together well, then pour the mixture into a 22cm cake pan and bake at 180°C for about 20 minutes.
4. Top with bacon and cheese and bake for 10 more minutes.
5 eggs
salt
pepper
40g Parmesan cheese
2 tbsp milk
2 tbsp flour
METHOD
1. Combine the egg yolks, salt, pepper and Parmesan cheese and beat. Then, add the milk and flour.
2. Beat the egg whites to soft peaks, and then egg the egg yolk mixture.
3. Mix everything together well, then pour the mixture into a 22cm cake pan and bake at 180°C for about 20 minutes.
4. Top with bacon and cheese and bake for 10 more minutes.
3. Tricolor frittata roulade
INGREDIENTS
for each frittata:
4 eggs (for a total of 12 eggs)
salt
40 g Parmesan cheese
200g spinach
200g pumpkin puree
METHOD
1. Beat the eggs together with the Parmesan cheese and the salt. Leave one plain, add spinach to the second one, and pumpkin puree to the third.
2. Bake at 180°C for 20 minutes. Let them cool down.
3. Place the three frittatas one over the other, alternating them with a layer of ham and one of cheese.
4. Roll them up and bake for other 10 minutes.
for each frittata:
4 eggs (for a total of 12 eggs)
salt
40 g Parmesan cheese
200g spinach
200g pumpkin puree
METHOD
1. Beat the eggs together with the Parmesan cheese and the salt. Leave one plain, add spinach to the second one, and pumpkin puree to the third.
2. Bake at 180°C for 20 minutes. Let them cool down.
3. Place the three frittatas one over the other, alternating them with a layer of ham and one of cheese.
4. Roll them up and bake for other 10 minutes.
4. Crepe omelette roll
INGREDIENTS
For crepe
• 1 egg
• 1/4 tsp. salt
• 1 cup milk
• 3/4 cup flour
• 1/4 tsp baking powder
Filling
• 2 eggs
• 1/4 tsp salt
• 1/4 cup chopped onion
• 1/2 cup sliced tomato
• 1 tbsp coriander leaves
• 1 green chilli pepper
• 1/4 tsp chaat masala
Melted butter
Mozzarella cheese
METHOD
1. In a bowl, beat an egg, add salt, milk and mix, add flour and baking powder, mix well to avoid lumps.
2. For the filling, beat the eggs, add the remaining ingredients and mix.
3. Grease the pan with butter, pour out the pancake dough, turn it over, add the filling and lots of cheese.
For crepe
• 1 egg
• 1/4 tsp. salt
• 1 cup milk
• 3/4 cup flour
• 1/4 tsp baking powder
Filling
• 2 eggs
• 1/4 tsp salt
• 1/4 cup chopped onion
• 1/2 cup sliced tomato
• 1 tbsp coriander leaves
• 1 green chilli pepper
• 1/4 tsp chaat masala
Melted butter
Mozzarella cheese
METHOD
1. In a bowl, beat an egg, add salt, milk and mix, add flour and baking powder, mix well to avoid lumps.
2. For the filling, beat the eggs, add the remaining ingredients and mix.
3. Grease the pan with butter, pour out the pancake dough, turn it over, add the filling and lots of cheese.
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