Tag: omelet

Asparagus and ham omelet recipe – Italian Cuisine

Ingredients

450 g asparagus
60 g cooked ham
60 g mixed salad
8 eggs
butter
fresh cream
Grated Grana Padano Dop
extra virgin olive oil
salt

Duration: 1 h

Level: Middle

Dose: 4 people

To prepare the asparagus and ham omelette, peel the asparagus, removing the base and peeling the stems. Separate the tips from the stems and cut the latter into rounds. Stew everything together in a saucepan with a knob of butter, 3 tablespoons of water and a pinch of salt for 1 minute; cover the pot and continue cooking on a low flame for another 6-7 minutes. At the end separate the tips from the washers.
Prepare one omelette at a time, beating 2 eggs with 1 tablespoon of cream, a pinch of salt and 1/4 of the asparagus slices.
Heat a pan with 1 tablespoon of oil; pour the mixture of the first omelette and mix; after a few seconds, when the egg starts to become creamy, remove from the heat, add 15 g of chopped cooked ham, bring back to the heat and stir, adding a small knob of butter; continue cooking with the pan tilted, tapping the handle, until the omelette will close on itself and begin to brown. Repeat the same operation to prepare the other 3 omelettes.
Arrange in each dish 15 g of mixed salad; lay the omelette on top, complete with the asparagus tips kept aside and plenty of grated parmesan.

Eggplant Omelette – Eggplant Omelet Recipe – Italian Cuisine

First wash and dry the aubergines, tick them and cut them into cubes.
Then fry them for 10-15 minutes with garlic and oil in a non-stick pan, adding the cherry tomatoes washed and cut into 4 towards the end of cooking.

Once cooked, remove the garlic and let the eggplants cool.
In the meantime, beat the eggs with a little salt, then add the aubergines, the chopped olives and the chopped fresh basil.

Pour the mixture into the mold lined with parchment paper and cook for about 20 minutes in a preheated convection oven at 180 ° C (alternatively you can also cook the omelette in a pan).

The eggplant omelette is ready, serve hot, warm or even cold.

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Chicken and Vegetable Omelet Recipe – Italian Cuisine

Ingredients

250 g courgettes
200 g red pepper
150 g onion
150 g chicken breast
100 g green beans
100 g celery
50 g peeled leek
7 eggs
grated Parmesan cheese
nutmeg
olive oil
salt
pepper
butter for the dish

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of the vegetable and chicken omelette, check and boil the green beans; drain them, chop them and let them cool. Remove the pepper from seeds and internal membranes and check the courgettes; cut both vegetables into cubes. Peel and slice the onion, together with the celery and the leek.

Put to dry everything in a saucepan with 2 tablespoons of oil. Salt, add the diced vegetables and when they are browned, add the chopped green beans. Turn off and let cool. In the meantime, butter a round baking dish and cover the bottom with a sheet of special kitchen paper: grease it too. Remove the chicken breast from any scraps and cut and cut it into small cubes.

Shell the eggs in a bowl, salt them, pepper them and season them with 3 spoonfuls of Parmesan cheese and a nutmeg grated. Beat them with a fork and add the prepared vegetables and chicken. Pour the mixture into the pan and pass it in the oven already at 190 ° for about 40 '. Remove the omelette from the oven, turn it upside down on a plate and remove the sheet of paper, then serve it: it is excellent both hot and cold.