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Stuffed omelette

Stuffed omelette



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Stuffed omelette recipe of 29-11-2017 [Updated on 13-02-2018]

The stuffed omelette is the perfect solution for a last minute dinner, to bring something quick, complete and tasty to the table! These are two simple omelettes cooked separately, stuffed and then sautéed in a pan for 1 minute. If you want you can opt for cooking this omelette in the oven, it is really great.
I don't know if you saw it on Facebook but yesterday the cooking show went very well, I must say that I am really satisfied with my afternoon at the Sale & Pepe school. Today, however, I will always be in Milan but at the IAB, at the stand with my husband's team. If you find yourself passing by, come and say hello to me at stand 42;)
Well I'm leaving you and I'm going to do some networking, kiss: *

Method

How to make stuffed omelette

Divide the ingredients for the omelette into two different bowls, then beat everything with a fork.
Put a drizzle of oil in a pan and, when it is hot, pour the contents of one of the two bowls.
Cook for 2 minutes, then flip the omelette to the other side and cook for another 2 minutes.
Keep the omelette aside and repeat the same steps with the contents of the other bowl.

Prepare the ham and cut the cheese.
Place the ham on the second omelette, still in the pan, and put the cheese on top.

Finally put the spinach, previously cooked in boiling water and drained.
Cover the ingredients with the omelette set aside, add the lid and cook for 1-2 minutes.

Your stuffed omelette is ready to be brought to the table.


Omelette in the oven

Turn on the oven because in a few minutes it will be time to cook your omelette in the oven! It is a very simple recipe, a perfect dinner saver and an excellent alternative to the classic pan-fried omelette, which already knows many variations such as egg white omelette, beetroot omelette or potato omelette. We offer you the simplest version only with the addition of Parmesan and aromatic herbs, but you can customize it as you prefer: seasonal vegetables, meats and cheeses. The advantage of preparing the omelette in the oven compared to the one in the pan lies in the cooking: it will not be necessary to check that the base does not burn, turn it or move it from time to time. In the meantime that the omelette will cook in the oven, you can devote yourself to something else, perhaps warming up some slices of homemade bread in which to dip your omelette in the oven once it is ready!


Omelette in the oven

A very easy recipe, an idea that can be declined in many ways. There baked omelette has at least two advantages: you must not turn and stay longer light than the one in the pan. It can be made with almost anything: vegetables, cheeses and cured meats. It's a economic recipe, life-saving and favors the use of 'leftovers’.

  • 3-4 eggs
  • a bunch of basil (15 leaves)
  • 100 gr of Emmentaler type cheese
  • 2 tablespoons of parmesan
  • 50 g of diced bacon

Another one very easy recipe, an idea that can be declined in many ways.

There baked omelette has at least two advantages: you must not turn and stay longer light than the one in the pan, not having the need for condiments to make the operation of cooking it on the other side, in fact, easier.

The omelette, as we know, can be made with almost anything: vegetables, cheeses and cured meats. It's a economic recipe, life-saving and favors the use of 'leftovers’.

Almost all variants of omelette are suitable to be also cooked in the oven, with some reservations, perhaps, for the spaghetti and pasta omelette in general, which deserves a crunchiness that is difficult to obtain in the oven pan.


Stuffed rolled omelette

Friends here I am back, with a traditional Piedmontese recipe.

Today I present to you a different idea from the usual to cook in advance an appetizer that can also become a second dish you need 12 hours of conservation in the refrigerator so prepare it today and tomorrow you will taste this delight. The taste is delicate, although the tuna tries to override the other flavors, but overall we liked it a lot and if you like tuna, well you must definitely try it. It is very simple to do and, apart from the 12 hours of rest in the fridge, it is really fast and then it is full of color and now that the gray days will begin, it is ideal. Stuffed rolled omelette.

Ingredients for cooking together Stuffed rolled omelette:

  • 6 eggs
  • 100 gr of herbs
  • 1 bunch of aromatic herbs
  • 4 tablespoons of grated Parmesan cheese
  • nutmeg to taste
  • robiola a packet (or 1 goat cheese)
  • tuna in oil 150 gr
  • half a clove of garlic
  • extra virgin olive oil. 4 tbsp
  • Salt and Pepper To Taste.

Procedure for cooking the Stuffed rolled omelette:

Beat the eggs in a bowl, add the herbs, which you have previously washed, drained and chopped, also add the grated Parmesan cheese, a part of chopped aromatic herbs, the minced garlic, nutmeg, salt and pepper. In a pan pour 3 tablespoons of oil and pour the contents, creating the omelette.

With a knife trim the edges, giving the omelette the shape of a square. In another bowl, mash the robiola (or goat cheese), chopped tuna, 1 tablespoon of oil and the remaining chopped herbs with the tines of a fork.

Mix the various ingredients until you get a rather creamy but consistent mixture. With this mixture spread the square of omelette, roll it up on itself, holding it tight, and wrap it like a candy in a sheet of aluminum foil.

Let it rest in the refrigerator for 12 hours, remove the aluminum foil and serve Stuffed rolled omelette cutting it into slices about 1 centimeter wide.

At the next recipe, Rica in the kitchen awaits you ^ _ ^

... but don't run away, now let's look at the Curiosity Corner together

Stuffed rolled omelette this recipe has garlic inside. Half a clove. My grandfather always said & # 8220 Eat the garlic you heal & # 8221 and he was right! More than the omelette itself & # 8217 I would like to tell you for a moment about the beneficial properties of garlic, do you know them? Now I will tell you a curiosity, at least for me it was. By taking 15-30 drops of garlic tincture diluted in water, you will have improvements in case of high blood pressure, heart palpitations, uric acid, fatigue, neuralgia, insomnia, kidney and bladder pain. conditions of diabetics. Did you know? Yes er maybe at that time it would be good that your agenda was not full of appointments with friends and relatives. Put aside conviviality for a moment and take care of your health. Do you like it?

I look forward to seeing you with the next recipe and a new Curiosity

Do you want to take inspiration from some recipes of first courses that I have cooked? To see them click here. If you want some appetizer recipes from my Blog click here, or some delicious second courses. If you prefer, I will take you directly to the home page of my Blog, from there you can choose your course to try.

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To make the omelette stuffed with cooked ham and taleggio, overlap the slices of cooked ham and cut them into strips then slice and dice the taleggio. Keep everything aside. Take care of the eggs now.

Since you have to make two separate omelettes, one will be the layer covering that base, break 3 eggs into a small bowl and the remaining 3 into another. However, season both equally and equally: thyme leaves, ground black pepper, salt.

Beat the eggs briefly to mix the sauce and heat the first pan, sprinkling it with 20 g (of the total 40 g) of extra virgin olive oil. Pour the contents of a small bowl and cover with the lid for a couple of minutes, just long enough to allow the bottom to set.

Now add the cooked ham and taleggio, mixing them with a fork with the still raw eggs in the center. Continue cooking for another 2-3 minutes.

In the meantime, prepare the other omelette. Heat another pan by adding the remaining extra virgin olive oil, pour the other 3 lightly beaten eggs inside and cover everything with the lid for about 4 minutes.

At this point you have to turn the smooth omelette upside down: hold the lid firmly with one hand to keep it firmly attached to the pan and, with the other, flip it over so that the omelette stays on the lid. Slide it onto the base, making the less cooked part adhere to the filling so that the omelette seals perfectly. Continue cooking for another 2 minutes over medium heat and serve hot. Yours stuffed omelette cooked and taleggio cheese is ready, you will see how it will go when cut!

Stuffed omelette: notes

For this delicious omelette I have chosen Taleggio but you can use the cheese you prefer, the ideal would be of a semi-hard consistency: try for example with provola or with l & # 8217asiago!

Even with spices you can unleash your imagination! Add a pinch of curry powder or chili powder and let me know if you like the result.

The secret to a perfect omelette? The eggs! Here are my tips on how to recognize fresh eggs and how to read the code printed on their shell.

Stuffed omelette: conservation

You can store the stuffed omelette in the refrigerator for 1-2 days, in an airtight container. I don't recommend freezing it.


Friends in the kitchen


Ingrediants
Doses for 6 people.

for the omelette: 6 eggs - 80 gr of grated Parmesan cheese - 60 gr of boiled spinach - salt and pepper to taste - nutmeg to taste

for the stuffing: 200 gr of ricotta - 50 gr of shallot - 80 gr of cooked ham - 3 slices of Emmenthal - extra virgin olive oil - salt and pepper
Required: parchment paper - aluminum foil.

In a bowl mix eggs, Parmesan, boiled spinach, well squeezed and finely chopped, salt, pepper and nutmeg if desired.

Line a baking sheet with parchment paper and pour the egg mixture into it, then bake at 160 degrees C. for about 20 minutes or in any case until the omelette is firm.

Chop the shallot and stew it in a pan with a little oil. Pass the ricotta through a sieve or work it well.

Wrap it in order to close the filling and wrap it with a sheet of baking paper.

Before serving, slice the roll and arrange the slices on plates, decorating as desired with a spring onion and the green of celery or parsley or, if fresh spinach has been used, a sprig of spinach.


Omelette roll recipe

PREPARATION TIMES
PreparationCookingTotal
10 minutes 10 minutes 20 minutes
Ingrediants
Quantity for 4 people & # 8211 1 tray of 30 x 15 cm
  • 5 eggs
  • 3 tablespoons of parmesan or parmesan
  • wild fennel or fresh parsley or fennel seeds
  • salt
  • pepper (optional)
  • 6 & # 8211 7 slices of bresaola or cooked ham or other salami
  • 80 grams of smoked scamorza or stringy cheese
  • a handful of baby spinach or rocket or thinly sliced ​​courgettes or grilled vegetables
  • 6 & # 8211 7 slices of bresaola or cooked ham or other thinly sliced ​​salami
  • 100 gr of philadephia or robiola, spreadable cheese or pate
  • a handful of baby spinach or rocket

Stuffed omelette

Ingredients for one person:

  • 1 egg
  • 2 tablespoons of flour
  • 50 ml milk
  • salt
  • pepper
  • a drizzle of oil
  • 3-4 slices of galbanino thinly cut (the small one) or 2 thin slices
  • 2 slices of cooked ham

To prepare the stuffed omelette in a bowl, beat the egg with the milk and flour, salt and pepper. Mix very well so as not to create lumps.

Take a non-stick pan and grease it with a drizzle of oil. Cook over high heat for 3 minutes separately, turning the omelette halfway through cooking.

If you are good you can also try a different cooking method, but you must be careful of the risk of burning both the omelette and the parchment paper: take a piece of parchment paper the size of your pan, crumple it and wet it with water, dry it and place it in the cooking pan. Pour the stuffed omelette mixture and cook for 5 minutes, turning halfway through cooking, covering the pan with a lid, being careful not to burn everything.

When the omelette is cooked, very quickly move it to a flat plate, stuff half of it with galbanino and cooked ham, close in a crescent shape and put the lid back on the flame (low this time) for 2 minutes to melt the cheese. Serve very hot. Enjoy your meal!

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Omelettes are great classics of our cuisine, even if in reality almost every country has its own preparation based on eggs, very similar to ours.

The ingredients for the preparation of a "simple" omelette are very few: eggs, salt, pepper and oil. They can then be enriched with potatoes, spinach, ham, cheese, vegetables and, in the more rustic and traditional version, with onions. Omelettes are also a good way to recycle leftovers: did you realize that you have miscalculated the doses of pasta? Don't throw it away, but keep it aside for a tasty omelette.

Sometimes you have some doubts: for example how many eggs to use? Know that there are generally two per person. For best results, use eggs at room temperature.

And here are other tricks to have a fluffy omelette: add ricotta to the ingredients, or whip some of the egg whites separately.
For a tall and fluffy omelette, use a small pan.
For cooking in a pan it is essential that the flame is low.

If the idea of ​​turning it in a pan scares you a little, for fear of ruining your omelette during cooking, you can cook it in the oven. In fact, cooking in the oven is the best way to guarantee us a perfect shape. The procedure is very simple: line a pan with high sides with parchment paper, moistened and squeezed. Pour the mixture and cook at 180 ° for about fifteen minutes.

So, let your imagination explode and bring always different omelettes to the table.
They can be eaten warm and cold, they can be an excellent second course, but also a well-appreciated appetizer. Cut them into small pieces, for a delicious finger food aperitif.
Have you already chosen your favorite recipe?


Advice

You can fill the omelette cake as you like, alternating cold cuts, cheeses and vegetables or making a vegetarian dish, playing with flavor combinations.

Those who prefer can add a handful of eggs to the eggs parmesan or grated pecorino and replace the chives with finely chopped shallots.

If you liked this recipe, try the piadina omelette too: very simple and tasty, it is ideal for a quick and tasty dinner.


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