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It is a good, light, healthy breakfast and it prepares fast enough. If you don't wake up too early in the morning, you can also serve it at lunch ... hi, hi ..
- 2 eggs
- a small piece of butter (about 20 gr.)
- a small zucchini
- pepper, salt
- a drop of milk
Preparation time: less than 30 minutes
RECIPE PREPARATION Omelette with pumpkin and parmesan:
Peel a squash, grate it and sauté it for 10 minutes.
In a Teflon pan put the butter and add the pumpkin slices, fry on both sides to brown, then add the beaten eggs with 1-2 tablespoons of milk, salt and a pinch of pepper. Pour over the zucchini, turn the composition well like a pancake, then with a spatula turn it on the other side (turn carefully to remain whole) Pour the omelette on a plate and sprinkle Parmesan.
And ready omelet .. great appetite ..
it can be served with a tomato next to it or a hot pepper whoever wants it.
- 2 raw zucchini
- 3 eggs
- salt and pepper
- 200 gr parmesan race fin
- 200 gr pesmet
- 250 gr flour
- frying oil
Here's how easy it is to prepare the recipe for Pumpkin Bread with Breadcrumbs and Parmesan!
First we wash the pumpkins well on the skin and wipe them with absorbent towels.
We remove the ends and slice them into slices of about 5-6 mm, which we place on a flat surface, side by side.
Sprinkle salt over them and leave them for about 10 minutes to remove the water from them.
We dab them well with absorbent towels.
If they seem juicy, we turn them on the other side and repeat the procedure.
In a bowl, mix the eggs with salt and pepper until smooth. We can add, as in schnitzels, a tablespoon of mustard.
In another bowl we put the flour, and in the third bowl we mix the breadcrumbs with the parmesan. You can add other favorite spices, or various dried greens.
Put on medium heat to sea, a frying pan with hot oil.
We pass the pumpkin slices through the flour, then through the eggs and finally through the mixture of breadcrumbs with parmesan.
Immerse them in hot oil and quickly brown them on both sides.
We remove them on absorbent paper towels to remove excess oil.
These breadcrumbs with breadcrumbs and parmesan, both hot and cold, are really delicious and can even be the basis of the packages for the next day, along with a salted cheese.
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Baked omelet recipe with pumpkin and Brie cheese:
400 grams of grated zucchini
half an onion
two cloves of garlic
a tablespoon of olive oil
a tablespoon of coconut oil / lard
a tablespoon of grated Parmesan cheese
100 grams of Brie cheese
- How to prepare omelette in the oven with pumpkin and brie cheese:
- Peel a squash, grate it and squeeze the juice
- Peel the garlic and onion and cut it into small pieces
- Put the olive oil in a pan and heat it lightly
- Add the garlic and onion and leave them in the pan for half a minute together with the oil, over low heat, stirring constantly.
- Add the zucchini and heat them a little until the water they leave decreases, about ten minutes
- Remove from the heat and let it cool a bit
- Beat the six eggs well and add salt and pepper
- Grease a yena bowl with a little lard or coconut butter
- Add the grated Parmesan cheese and the chilled zucchini to the egg and mix well
- We put the contents in the yena bowl and put it in the oven at 200 degrees for about a quarter of an hour.
- We cut Brie cheese slices leaving it, according to everyone's taste with peel or not
- When you notice that the top of the omelet has started to harden, take the bowl out of the oven and place the cheese slices on top.
- Put the bowl back in the oven for another five minutes until the Brie cheese melts
- When it is ready, take out the omelet, portion it and consume it as a main course with some tomatoes with salt and olive oil, for example
- Tips & ampTics
If you do not have Brie cheese you can replace it with any kind of cheese that melts easily, such as melted cheese slices or cubes or other kinds of creamy French cheeses (Camembert)
Optionally you can add a small tomato and some finely chopped parsley leaves inside the omelet and at the end the omelet will look like you see in the image below.
Parmalet - omelette with parmesan
1. Break eggs in a bowl. Add 1/4 teaspoon of water. They fight well.
2. Brush the bottom of a pan with olive oil. Grate the cheese evenly in the pan.
Put the pan on medium heat, letting the cheese melt. When the cheese starts to turn golden, after about 4 minutes, pour the eggs evenly over the cheese. It reduces the heat. Sprinkle with salt, pepper and cayenne. Cover and let the eggs cook, checking after the first 30 seconds. It should take about 1 minute for 2 eggs. Remove from the heat, fold in half and transfer to a plate.
You have to see it too.
Pumpkin and Corn Rice & # 8211 Creamy Rice Recipe with Vegetables and Parmesan
Pumpkin and corn rice & # 8211 creamy rice recipe with vegetables and parmesan. How to make tasty rice with vegetables? What type of rice do we choose to get the creaminess? Recipes with pumpkin or zucchini. Rice recipes. Corn recipes.
My daughter is a big fan of rice, just like me. I am glad that he came home on vacation and that I can prepare his favorite dishes, including this rice with pumpkin and proumb. A creamy rice that looks like a risotto. I say that it is similar because I did not follow all the steps of preparing an authentic Italian risotto.
I did, however, use a large, round grain rice for risotto (Arborio or Carnaroli), a fried of green onions and garlic, a vegetable soup as well creaming from the end (incorporating a piece of butter and grated Parmesan cheese). For an authentic risotto, a white wine or vermouth is used to extinguish the siofritto, the liquid (hot soup) is gradually added and stirred constantly for 20 minutes to stimulate the starch in the grains to create that typical creaminess. I cheated in the sense that I did not put alcohol at all and that I poured all the liquid in one installment. I also leave you with an authentic recipe for risotto alla milanese so you can understand what it's all about & # 8211 see here.
For a special taste I recommend using meat soup (see here) or vegetables (see here).
From the quantities below it results approx. 4-5 servings of rice with pumpkin and corn.
Baked pumpkin omelette. It's a delight
Have you ever wanted to do something and come up with something else? Or do I better ask you how many times? I generally go with the initial idea if there are no comments like # 8222I would like something else & # 8221 samdThat idea, or rather a craving of mine was of breaded pumpkins that eventually turned into an omelet, baked pumpkin omelette. It was delicious, I must admit, but I still think of pumpkin bread with garlic sauce. Next time & # 8230.
Omelet, the most popular breakfast. 3 great recipes that you can try
The oldest omelettes are believed to have come from ancient Persia and were very similar to "kookoo sabzi", an Iranian dish. Meanwhile, the omelet has been adapted into dozens of different recipes, one tastier than the other.
Today we will present you 3 special suggestions that won us over.
Coconut milk omelet
Try this way to prepare the omelet for extra flavor!
- 2 eggs
- a pinch of salt
- 1 tablespoon creamy yogurt or coconut milk
- finely chopped chivas onion
Method of preparation
Combine eggs, sea salt and yogurt / coconut milk in a bowl.
Mix gently with a fork until combined.
Add a small drop of olive oil in a small pan over low heat.
Pour the mixture into the hot pan and mix gently until the eggs begin to become creamy.
Serve with: fresh avocado, fresh tomato sauce and steamed coriander / asparagus with black pepper / spinach / sauteed mushrooms / bacon.
Italian omelette with new potatoes
It is light and rich in vitamins, thanks to the vegetables used.
- 1 medium red onion
- 1 small red pepper
- 2-3 tablespoons olive oil
- 350-400 g grated potatoes
- 150 g of grated pumpkin
- 3 tablespoons canned corn kernels
- 6 eggs
- 150 g of bellows cheese or telemea
Method of preparation
Finely chop the onion and pepper, then fry in oil until the onion becomes transparent.
Add the zucchini, potatoes and corn and cook together over low heat.
When the vegetables are ready, add the beaten eggs, half the cheese, pepper and parsley. Mix well and keep on the fire until the eggs coagulate and lightly brown.
Pour the omelette on a plate and sprinkle the rest of the cheese and parsley.
It can be eaten with pickles, seasonal salad or plain.
If you cooked too much pasta the night before, but didn't have enough sauce for them, you can use them the next day for this omelet.
- 2 tablespoons olive oil
- 1 clove of garlic, crushed
- 1 onion, chopped
- 2 pumpkins, grated
- 2 tablespoons chopped parsley
- 300 g of cheese sauce
- 200 g boiled spaghetti
- 2 eggs
Method of preparation
Heat half the oil in a non-stick pan and add the garlic and onion. Boil for 2-3 minutes, until soft.
With the help of your hands, squeeze the zucchini from the excess juice. Add the drained zucchini to the pan and cook for another 3-4 minutes, until soft.
Transfer the vegetables to a large bowl.
Mix the parsley, cheese sauce and spaghetti and season to taste.
Beat the eggs and incorporate them into the vegetable mixture.
Heat the remaining oil in the pan and add the spaghetti along with the vegetables. Level with a spoon and cook for 3-5 minutes.
Transfer to the preheated oven at 200 degrees for 2-3 minutes, until golden. Leave to cool in the pan for 5 minutes, then cut into slices and serve.
Ingredient: 6 large eggs, 2 large pumpkins, 4 small tomatoes, 50 g grated cheese, a tablespoon of olive oil, 6 strands of green basil
Preparation: cut the zucchini into rounds, then fry in hot oil over medium heat for 5-6 minutes, until soft. Remove the zucchini on a plate and set aside. Beat the eggs in a bowl and add the fried zucchini, sliced tomatoes, a few basil leaves, salt and ground pepper. Fry the omelette over low heat for 8-10 minutes, until golden. Sprinkle grated cheese on top and place the dish in the preheated oven for 5 minutes, until the cheese melts. Sprinkle the remaining basil on top and serve with crispy bread.
Pancakes with zucchini and parmesan
Zucchini are one of my favorite vegetables. You can make a lot of recipes according to everyone's preferences: from cream soups, stuffed with meat, tarts or even desserts (cake with zucchini and chocolate). I make these pancakes quite often, especially since they are very easy and quick to prepare and you don't need a lot of ingredients.
Zucchini go very well with dill and green onions, so these two ingredients should not be missing from the composition of pancakes. Parmesan was used for taste, but know that it can be optional or even replaced with any other cheese, which you just have to put on the grater: mozzarella, cheese, telemea.
What is the secret of these zucchini pancakes?
After you grind the pumpkins and salt them, you have to leave them in a sieve to remove as much of the liquid as possible, and then squeeze them well in your hand. The amount of flour you will use depends a lot on this step. The better you squeeze them, the less flour you will need to absorb the liquid.
The pancakes with zucchini and parmesan are soft inside, fluffy and very filling. They can be eaten at any meal of the day, as a snack, they can be put in the food package for work, college, school or wherever you go.
As a way of serving I suggest using a 2% Greek yogurt or even with a tzatziki sauce.
I promise you will love these zucchini pancakes!
2 medium zucchini
1 link fresh dill
2 green onions
4 tablespoons wholemeal flour
3 tablespoons grated Parmesan cheese
Salt, pepper (to taste)
a little olive oil to grease the pan in which you will fry the pancakes
To serve: 2% Greek yogurt
Wash the pumpkins, cut off their heads, then cut them in half. Remove the core, then grate the zucchini on a large-toothed grater. Put the grated zucchini in a sieve, add ½ teaspoon of salt and mix by hand. Let the pumpkins be strained in a sieve for 15 minutes. The salt has the role of removing all the juice from the pumpkin.
After 15 minutes, take some of the grated pumpkins in your hand and squeeze them as best you can to remove all the liquid from them. The better you squeeze them, the less flour you will need.
After you have squeezed the zucchini, put them in a bowl together with the finely chopped dill, the green onion cut into thin slices, the two eggs, the grated Parmesan cheese, a little salt and pepper to taste. Mix the whole composition by hand. Add the flour one by one to the bowl, stirring constantly by hand until you get a homogeneous dough.
Grease a pan with a little olive oil, then take a generous spoonful of the dough and form the pancakes in the pan. They don't have to be perfectly round. Fry them over low heat for 1 minute & # 8211 1 minute and a half on each side until nicely browned.
Let the pancakes with zucchini and parmesan cool completely, then serve them on top with Greek yogurt, extra green onions and dill. I also like to add chilli flakes.
Enjoy your meal!
What else do you need to know about this recipe?
Reteța is part of a project, in which I am also involved with 11 other culinary bloggers from Romania. This is a calendar with illustrated recipes. Each recipe corresponds to a month of the year, and the star ingredient is the one that is in high season in that month. I chose July, and the star ingredient is "zucchini".
The idea of the project is of Andrea from andreeaillustration.ro, who wanted to design a calendar for 2020, to cheer up the kitchen of any cooking enthusiast and to inspire him with the 12 recipes suitable for each month of the year. Those who will buy the calendar will find my recipe for "Pumpkin Pancakes" in July.
Order period: November 1 & # 8211 December 10.
Delivery period: December 1 & # 8211 December 15.
The price is 40 lei.
This calendar is also part of the Gift Box for Chefs, which contains: Meal Planner and shopping list, the calendar with illustrated recipes and a personalized recipe book.
We help the association "A hot meal"
From the price of each calendar sold, 10 lei go to the association "O Masa Caldă". This amount covers about 5 hot meals for children from families with financial difficulties and homeless people.
The calendar can be ordered within the available stock, by accessing the following link: Calendar with Illustrated Recipes.
10% discount code
NICOLETA10 is my discount code, and it is valid both for the calendar itself and for the cook box.
Whether you want it for yourself or you want to give it as a gift to a loved one, passionate about cooking, the calendar with illustrated recipes can be a source of inspiration in the kitchen.
All I can do is congratulate Andreea for her talent, but especially the initiative to donate 10 lei from each order to the association "A hot meal". Such people deserve encouragement and appreciation for their work and dedication.
Italian omelet with mozzarella and parmesan
We don't know how others are, but for us a perfect breakfast necessarily includes a delicious, fluffy and browned omelet & icircn pan. There are a lot of dishes and combinations & icircn that you can prepare and enjoy the omelet, but one of the tastiest is the one with mozzarella.
Or the Italian omelette, in other words, an omelette recipe that is as simple as it is tasty. All you need is a quality frying pan and a few ingredients and we guarantee that you will get an omelet that will make your start to the day better.
- 1 teaspoon butter
- 1 clove of garlic
- 3 eggs
- 1 tablespoon milk or water
- 60 g mozzarella
- 2 teaspoons parmesan
Put the butter in a pan on the fire. Add the finely chopped garlic and cook for a minute.
Beat the eggs with a pinch of salt, pepper, milk (or water). Pour everything into the pan. Let the omelet cook for 2 minutes. Gently peel off the edges with a spatula so that the egg that has not yet coagulated flows into the pan and the omelette is evenly cooked.
Add the grated mozzarella and parmesan. Cover with a lid and leave for another 1-2 minutes, or until the cheese has melted. Fold the omelet in half.
Transfer to a plate and serve the omelette with fresh vegetables, toast or any other combination you like.
You have to see it too.