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Omelet recipe

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Ingredients:

  1. Eggs – 2
  2. Potatoes – 1, large, peeled, finely grated
  3. Carrots – 2, peeled, finely grated
  4. Onions – 1, large, finely chopped
  5. Salt – to taste
  6. Butter – 2 tbsp, divided, melted
  7. Pepper powder – to taste
  8. Coriander leaves – 1 tbsp, finely chopped
  9. Cumin seeds – 1 tsp

Directions:

  1. Heat a deep frying pan on medium heat.
  2. Add 1 tbsp butter and allow it to melt.
  3. Add cumin seeds and allow it to splutter.
  4. Add onions and fry until golden brown.
  5. Add grated potato and sauté until golden brown.
  6. In a medium mixing bowl, beat eggs until pale and fluffy.
  7. Fold in sautéed onions and potatoes, carrots, salt, coriander leaves, and spices.
  8. Preheat a mildly greased large omelet pan on medium heat.
  9. Pour in the egg mixture and sprinkle half of the leftover melted butter.
  10. Cook until the bottom portion gets a pale brown color.
  11. Flip over and cook for about 30 more seconds.
  12. Serve hot with a sprinkle of black pepper powder on the top.

Source: www.stylecraze.com

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Breakfast

Fish Sandwich 😋😋😍

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Ingredient

1 Can of Tuna/Sardine

1 Tomato

A handful of sliced Onions

1 handful of grated Carrots

A handful of sliced Cabbage

2 Tablespoons of mayonnaise

A teaspoon of honey

1 teaspoon of chilli powder

1 teaspoon of ketchup

2 – 4 slices of bread

1 teaspoon of butter

A pinch of crushed chicken seasoning

Method

Butter both sides of your bread and place in a hot pan to brown on both sides.

In a bowl, mix your fish with its oils, onions, carrots, cabbage, chilli powder, ketchup, mayonnaise, honey and seasoning cube.

Place your fish mix on the bread and top it with sliced tomatoes and split into manageable triangles or whatever shape you prefer.

Source : www.afrolems.com

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Breakfast

Whole Wheat Paneer Almond Sandwich

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Ingredients:

  1. Multigrain bread slices – 4, edges trimmed
  2. Almonds – 12
  3. Sweetened peanut butter – 2 tbsp
  4. Paneer or cottage cheese – ¼ cup, crumbled
  5. Nesquik or cocoa powder – 2 tbsp
  6. Butter – 2 tbsp, melted

Directions:

  1. Heat a non-stick pan on medium to high heat.
  2. Grease the pan with 1 tsp melted butter.
  3. Place two bread slices on the pan and toast until both sides turn crisp and brown. Sprinkle butter now and then.
  4. Repeat with rest of the bread slices as well.
  5. Add ½ tbsp of butter to a small pan and allow it to just heat up.
  6. Add almonds to heated butter and roast on low to medium flame.
  7. Add the cocoa powder with the peanut butter and mix well until well combined.
  8. Divide the mixture into 4 equal portions.
  9. Apply and spread one portion each of the mixture on each of the bread slices.
  10. Halve the cottage cheese mixture and sprinkle on two of the bread slices.
  11. Halve the almonds and sprinkle on the top of the cheese.
  12. Cover these slices with the slices spread with peanut butter.
  13. Serve immediately with apple and milk.

Source : www.stylecraze.com

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Breakfast

Kale Salad with Mushroom Omelet

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Ingredients:

FOR THE SALAD
1 tablespoon miso paste (or 1 teaspoon soy sauce)
4 eggs
1 tablespoon olive oil
2 cups chopped mushrooms of your choice
8 big handfuls chopped kale, tough stems discarded
1/2 teaspoon kosher salt
1/3 cup unsalted chopped raw pecans or walnuts
3 ounces grated Pecorino Romano cheese

FOR THE LEMON-CHILE VINAIGRETTE: (makes about 1 cup)
1 clove garlic, finely minced
1/2 teaspoon kosher salt
1/3 cup freshly squeezed lemon juice
1 teaspoon chile oil or chile sauce (optional)
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
freshly ground black pepper

Directions:

1. Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine. Taste and add more salt as needed.
2. Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 minutes, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 minutes. Cover and let cook for an additional 1-2 minutes or until eggs are set.

3. While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.

4. When ready to serve, slice omelet in strips. Toss kale with some of the dressing (I used about 1/4 cup of the dressing), chopped nuts and Pecorino Romano cheese. Serve with omelet.

Source : steamykitchen.com

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