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Omelet with Delaco telemea and cherry tomatoes

Omelet with Delaco telemea and cherry tomatoes

A healthy, satisfying and easy to make breakfast is highly recommended. , bun, bunut di tat

  • 3 eggs
  • 6 cherry tomatoes
  • 50gr telemea delaco
  • 2 tablespoons oil
  • 1 tablespoon milk
  • salt
  • white pepper
  • 3 pickles (for decoration)
  • 3-4 slices of carrot (for decoration)

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Omelet with Delaco telemea and cherry tomatoes:

Wash the eggs well and break them in a bowl, to which we add a little salt and white pepper (considering how salty the telemeau is) then beat well, then add the grated telemeau.

Put the oil in a Teflon or ceramic pan, let it heat up well, then add the eggs, turning slightly so that the pancakes are evenly uniform, when the omelette has taken on a little consistency, add the cherry tomatoes that I washed well and top them. I portioned into quarters.

Let it form well then return carefully with a spatula (or two to make it easier and try to stay whole)

Then we put it on the whole plate or fold it in two. Season with pickles and carrot slices. It is obviously served hot.

Tips sites

1

If the omelet does not reach, that is, you do not get tired, you can also add a yogurt or whipped milk

2

If you want, you can put Parmesan cheese on top before serving

3

I pinched her a little but she ate anyway


Simple omelet in a full breakfast

My mind is in a rather heated conflict (even if I do not express myself vehemently in this sense) with nutritionists. Well, not with everyone, not with someone in particular, but rather with their science (not everyone's, not someone's). The information about the value of food, about the dangers behind it, is so much and so contradictory at times that I decided to choose what to eat based on the common sense I possess and the experience so far. Today, common sense and experience have told me that I can eat breakfast and egg and cheese and bread on the same plate. Of course, I didn't bathe the egg in oil, the cheese was mixed with greens and olive oil, the bread was black and toasted and, on top of all that, I put a tablespoon of red onion sprouts (I have to get rid of some stock in the fridge before I start my own production).

I greased the non-stick pan with oil. I used a brush to keep the amount of oil to a minimum. I broke the eggs in the pan.

I mixed the eggs with a wooden spatula. I sprinkled a little salt and a little pepper on them. I mixed a little more in the eggs. Sure, it's not the classic omelet, in which you beat the eggs before putting them in the pan, but, except for the appearance, it's pretty much the same.

In two minutes I got the first part of breakfast.


In the meantime, I toasted a slice of bread, which I greased with cream cheese. Know that it doesn't take more than two minutes to make cream cheese. It's simple: put in a bowl the cheese (say, 500 grams), four tablespoons of extra virgin olive oil, a teaspoon of chopped greens (I prefer dill here but parsley also works), an onion cut into quarters and a little salt. Walk the blender (on) through the bowl for about a minute. You will get a fine and tasty cream that can stay in the refrigerator (in a saucepan with a lid) for three to four days.

Remember that breakfast is the most important meal of the day. Stay healthy.


Omelet with white cheese

The simplest and fastest Omelet with white cheese. With just a few ingredients you can prepare in just a few minutes the best and fastest breakfast for your loved ones.

Other omelet recipes can be found below by clicking on the title in the images. We hope you find it useful.

White cheese omelette - Ingredients

3 eggs
2-3 pieces Branza Delaco Junior
Cherry tomatoes
3-4 slices of bacon, but you can use bacon, ham

salt, pepper to taste
green parsley (optional)

White cheese omelette - Preparation

Cut the cheese into cubes. Cut the bacon into cubes. Tomatoes will be cut in half.

Break the eggs and beat with a fork until smooth. In a frying pan, fry the bacon. If it leaves too much lard, pour it out. Pour the beaten eggs over the fried bacon.

On top of the eggs we put the chopped tomatoes and the chopped cheese. Season with salt and pepper. Cover the pan with a lid and fry until everything thickens. If you want the omelette to be even fluffier, I recommend beating the egg whites first, then mixing them with the rubbed yolks and then pouring them into the pan.

We will have a fluffy and delicious omelet. Sprinkle on top with finely chopped green parsley.
The white cheese omelette is transferred from the pan to the plate and can be served.

We hope you find this recipe useful and that you like it too. Bacon can be replaced with bacon, ham, or any other type of sausage you want to add. If you use ham or other sausage that does not leave lard, use a little butter for frying.

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Thank you!!


Pumpkin with telemea and tomatoes

I love the combination of telemea, pumpkin and tomatoes and every time I try to combine them and prepare them in completely different ways.
Today I chose to prepare these pumpkin with telemea and tomatoes in the version of packages made from a combination of sheep's milk and Parmesan cheese dressed in slices of pumpkin and placed on a bed of tomatoes.

They are delicious, tasty, perfect for lunch or dinner.
I recommend you try them!

Pumpkin with telemea and tomatoes - Ingredients

  • 250 g sheep telemea- Delaco
  • 1-2 pieces of zucchini
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons Greek yogurt or sour cream
  • a teaspoon of hot pepper
  • 1 large red piece
  • 350 g cherry tomatoes
  • 2 cloves crushed garlic
  • 3-4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar cream
  • 2 teaspoons honey
  • salt and pepper
  • dried aromatic herbs (basil, oregano, thyme and rosemary)
  • fresh basil and thyme leaves
  • grated Parmesan cheese on top

How to prepare pumpkin packages with cheese

Place slices of tomato in a gratin form, place cherry tomatoes and finely crushed or finely sliced ​​garlic on top. Pour over them a mixture of olive oil, balsamic vinegar cream and honey.
Then season with salt, pepper and a mixture of herbs. Cover with foil and place in the oven for 20 minutes at 200 degrees C.

While the form is in the oven, prepare the pumpkin packets filled with cheese
Put the telemeau in a food processor, add the grated Parmesan cheese, yogurt, hot pepper jam, pepper and mix until smooth.

The zucchini is sliced ​​long with a vegetable cleaner or a knife.
Put 4 slices of zucchini in a cross, place a spoonful of cheese on the millet and wrap it, bringing the edges of the slices over the cheese.

Remove the tray of tomatoes from the oven, place the pumpkin and cheese packets on top of them, sprinkle with a little olive oil and put them back in the oven for another 20 minutes. In the last 2-3 minutes, sprinkle a little Parmesan cheese on each one.
Remove from the oven and eat with great appetite with toast.
Good appetite!!

You can find two other pumpkin and cheese recipes below by clicking on the title on the image.

We are waiting for you with us on the page Instagram .
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you.


Rice wires

Rice wires are par excellence a fasting food. They can be made with cabbage leaves and spinach, stevia, loboda or vine leaves.
Sarmale with rice in sour cabbage leaves
Ingredients (for 5 servings)
2.5 kg cabbage,

200 g of rice,

100 g onion,

200 g tomatoes,

200 g oil,

200 g broth,

50 g raisins

pepper,

borscht or cabbage juice.

Instructions:
1) We choose the cabbage leaves necessary for the sarmale, and we chop the rest faithfully.
2) Chop the onion very finely.
3) Fry half of the chopped onion until it turns yellow, add the rice, which has been previously washed and let it fry a little.
5) Quench with half the amount of broth and hot water, twice the amount of rice.
6) Mix and add pepper and salt to taste, and after boiling put in the oven for 15 minutes.
7) Separately brown the rest of the onion in oil, quench with the remaining broth and water, add the paprika, bell pepper and chopped cabbage, letting it boil in small pots.
8) Remove the rice from the oven, to which we add the raisins, mix the composition and start to form the sarmales.
9) In a saucepan put a row of chopped cabbage, over which we place the sarmales around, in the middle and on top put the rest of the cabbage. Cover with a layer of sliced ​​tomatoes.
10) If necessary, add water or cabbage juice. Let it boil until the cabbage is ready.
11) From time to time, we need to twist the pot with cabbage rolls, so as not to get stuck on the bottom.

If we use sweet cabbage, we have to scald it first, then we choose the leaves, we chop the rest of the cabbage faithfully.

Recipe 2 & # 8211
Rice noodles in green leaves of spinach, beets, lobster or vines
Ingredients (for 5 servings)
55 g leaves, 200 g rice, 200 g oil, 100 g onion, borscht, pepper, salt, 1 teaspoon flour, dill, lemon salt, sour cream.

Instructions:
1) Wash the leaves in cold water, then scald them carefully so that they do not break.
2) We prepare the rice as in the recipe with sour cabbage, but without putting raisins and broth, instead we put more dill.
3) Form the sauerkraut, which we place in a pan.
4) Prepare the sauce as follows:
Fry the very finely chopped onion in oil, add the flour, and after it has browned a little, quench it with water or borscht.
Strain the sauce, add the dill and season with pepper, salt and lemon salt.
Pour this sauce over the sarmalute and let it boil over a low heat.

Serve cold.

We can also serve them with cream, but there is no fasting food.


Quick omelet the cane


Quick omelet the cane

If you ever want to prepare a quick breakfast for your partner and you want to pleasantly surprise them, I recommend this quick omelet in the cup. The faster it is, the better it looks. You can use various ingredients according to your imagination. It can be prepared simply or with several ingredients.
Other interesting recipes with cheese can be found in the section Retete Delaco !

Ingredient Quick omelet cane

1/2 teaspoon butter
1 or
1 tbsp Emmentaler- Delaco
4 cherry tomatoes
1 tablespoon milk of 3.5% fat
green dill or spinach about 6 leaves
a pinch of salt
a powder of ground pepper
1 slice of toast (I used rye bread with seeds)
the 250 ml cup

Preparation Quick omelet in the cup

Grease the cup well with butter kept at room temperature. We put the egg in the cup and beat it a little with a fork.
Add the milk, halved tomatoes, chopped green dill, salt, pepper and grated Emmentaler and mix. Slice the toast into cubes and sprinkle it over the cup composition. We press very little to get the bread into the egg composition.


Put the cup in the microwave at 800 W for 3 and a half minutes. If you put it at 1100 W, leave it for only 2 and a half minutes.
Remove the cup from the microwave with a knife and gently peel off the edge of the omelet cup. Put a plate on top of the cup and pour the contents on it.

Serve with green salad with tomatoes, or whatever you want.

Note: To this omelet you can add whatever ingredients you want. We can add, pressed ham, sausages, various vegetables, various greens. Instead of milk, you can use cream with 20% fat or even cooking cream. The bread can be toast or even a simple simple bag or with seeds. I preferred the rye with seeds. You can add a little hot pepper flakes to the composition.


Quick omelet the cane


Quick omelet the cane

If you ever want to prepare a quick breakfast for your partner and you want to pleasantly surprise them, I recommend this quick omelet in the cup. The faster it is, the better it looks. You can use various ingredients according to your imagination. It can be prepared simply or with several ingredients.
Other interesting recipes with cheese can be found in the section Retete Delaco !

Ingredient Quick omelet cane

1/2 teaspoon butter
1 or
1 tbsp Emmentaler- Delaco
4 cherry tomatoes
1 tablespoon milk of 3.5% fat
green dill or spinach about 6 leaves
a pinch of salt
a powder of ground pepper
1 slice of toast (I used rye bread with seeds)
the 250 ml cup

Preparation Quick omelet in the cup

Grease the cup well with butter kept at room temperature. We put the egg in the cup and beat it a little with a fork.
Add the milk, halved tomatoes, chopped green dill, salt, pepper and grated Emmentaler and mix. Slice the toast into cubes and sprinkle it over the cup composition. We press very little to get the bread into the egg composition.


Put the cup in the microwave at 800 W for 3 and a half minutes. If you put it at 1100 W, leave it for only 2 and a half minutes.
Remove the cup from the microwave with a knife and gently peel off the edge of the omelet cup. Put a plate on top of the cup and pour the contents on it.

Serve with green salad with tomatoes, or whatever you want.

Note: To this omelet you can add whatever ingredients you want. We can add, pressed ham, sausages, various vegetables, various greens. Instead of milk, you can use cream with 20% fat or even cooking cream. The bread can be toast or even simple simple or seeded bagels. I preferred the rye with seeds. You can add a little hot pepper flakes to the composition.


Simona's World

12 comments:

It looks great! I would devour it in an instant! Many kisses

I look again when I'm hungry, what goodness you pulled

Simo cica: I cut, I paped, I made, I took out. and I look with my mouth watering to death of lust! buonaaaaaaaaa bad!
I'm going home now and pulling my omelet. :))
I kissed you

@Oltean, that's right!
@Paula, that's how it disappeared from me :))
@Strumfita, mm .. I say to invite you to dinner if you still feel like it! :)
@Adnia, thank you!
@Haplea, exactly !! :)
@Cristina, that's right!
@Laura, was the omelet good ?! Kiss

the omelet is our breakfast on Saturday or Sunday when we are home together.
kiss with love!


Omelette with mushrooms, cheese and tomatoes, a quick breakfast recipe

Ingredient: 3 eggs, 5 - 6 fresh mushrooms, 4 - 5 cherry tomatoes (would be ideal), 50 ml milk, 2 slices of cheese (cottage cheese, telemea, cheese, cheese with mold, whatever you like), salt and pepper, greens.

Method of preparation: Wash the mushrooms, clean them, cut them as thin as possible, put them in the pan, with a little oil, to get a yellow-brown color, over medium heat. After 5 minutes add the chopped tomatoes, then the greens (parsley, coriander, basil, dill or any other greens you like). Add salt and pepper.

In a bowl beat eggs with milk. Put this mixture with a little oil in a heated pan over low heat for 7-10 minutes. When browned on one side, turn the omelette on the other side and leave for about 1 minute. Add the composition with tomatoes and mushrooms. Add the grated cheese on top. Put a lid on and leave until the cheese melts.


Video: Heirloom Tomato Omelette Recipe Made in Holstein Housewares Omelette Maker (November 2021).