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Zucchini omelette

Zucchini omelette

We clean and wash the vegetables.

In a bowl beat with a fork eggs.

We cut the onion and the pepper into small pieces, and first we peel the tomato and we also cut it into small pieces.

We put the zucchini on the large grater and squeeze it with water.

Put all the vegetables in the bowl with beaten eggs and mix.

Add the finely chopped parsley, salt, pepper, baking soda and gradually the flour, stirring until well blended.

Heat a pan with a tablespoon of oil and pour the composition into the pan.

Let it fry on the right heat then with a spatula, carefully, turn it on the other side and let it fry.

Remove the omelette with a spatula on a plate, slice it and serve hot with fresh tomatoes and peppers.


Pumpkin omelette

Grind the zucchini and sprinkle with salt. Leave for 5 minutes.

In a bowl, beat the eggs with a whisk, then add the zucchini squeezed well by the leftover liquid. Add the finely chopped greens.

Heat the oil in a pan, then pour the composition. Put the lid on, turn on the heat and keep the omelet until it sticks to the whole surface.

Remove to a plate and serve.

TOTAL: 450 grams, 611.6 calories, 30.6 protein, 51.8 fat, 6.4 carbohydrates, 2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.

5 Based on 11 Review (s)

1. Wash the zucchini and cut them in half, then clean them of seeds with a teaspoon (scoop them in the center).

2. Grate the pumpkins on a large grater, then rub them with a little salt and let them drain for 20-30 minutes.

3. Once the pumpkins have left their water, drain them as well as possible.

4. In a pan, fry the chopped onion and garlic in 1-2 tablespoons of oil, leave them for 1-2 minutes on medium heat, then add the zucchini and continue to stir 3-4 minutes.

5. Combine pan-fried vegetables with grated cheese once the vegetables have cooled. Place the vegetables combined with the cheese in a heat-resistant oven tray.

6. Separately, beat the eggs with the milk as best you can (you can also use the mixer) and add salt, pepper and baking powder.

7. Pour the egg over the combination of pumpkin and cheese. Put the zucchini omelette in the oven at 180 degrees for 50-55 minutes.

8. Prepare the parsley on top and serve the zucchini omelette 10-15 minutes after removing it from the oven.


Method of preparation

Put eggs in a bowl, add salt, oregano, rosemary and mix the composition.

Add the zucchini, cheese, grated tomato, add a tablespoon of donut broth and sliced ​​garlic cloves. Mix with a spatula and pour the composition into a round tray in which baking paper was placed. Bake at the right heat for about 30 minutes or until cooked through and nicely browned. Have a craving for your loved ones for an absolutely delicious recipe!

Zucchini roll

Put a little salt and parmesan over the egg and mix well, then add grated zucchini and drain the juice.

Vanilla flavored muffins

These muffins are perfect for the everyday package. Melt the butter and let it dry


Zucchini omelette - Recipes

Frittata (or omelet, in less Italian terms) with baked pumpkin and tomatoes is the perfect recipe for an energizing breakfast. You don't need any salad next to it because the vegetables are already in the omelet. How convenient can it be to prepare the whole meal in a tray?

2 teaspoons fresh oregano

3 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

a teaspoon of olive oil

4 + 2 tablespoons grated Parmesan cheese

a teaspoon of fresh oregano

The cherry tomatoes are placed in a tray on aluminum foil / Teflon. Sprinkle with olive oil, sprinkle with oregano, garlic, salt and pepper. Place in the preheated oven at 180 ° C for 15 minutes. Set aside and leave the oven on.

The zucchini is cut into round slices about 3 mm thick. In a frying pan that you can put in the oven, heat the butter and olive oil. Fry the zucchini slices on both sides until golden.

Beat the eggs and mix with the cream, 4 tablespoons parmesan, oregano and salt.

In the pan, over the zucchini, place the cherry tomatoes evenly and pour the beaten eggs.

Keep the omelet on the fire until it thickens on the bottom. Bake for another 5 minutes or until the eggs are cooked through.


We put the obtained composition in a tray covered with baking paper (20 & # 21530 cm, but it works even smaller).

Bake for 40-45 minutes at 180 ° C, until nicely browned on top. Good job and good appetite!

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Omelette, pumpkin and cheese roll & # 8211 An absolutely delicious dish, made from just a few ingredients

Omelette rolls - delicious and very easy to prepare. Ideal for snacks or appetizers or simply for the moments when you want to eat something good but do not have the urge or desire to cook a lot. I recommend this recipe for family or guests. It's absolutely brilliant!

Ingredient:

  • 5 eggs, 70 ml liquid cream with 30% fat
  • 1 medium zucchini, green onion
  • Red pepper, pepper, salt
  • A little oil, cream cheese

Method of preparation:

We start by preparing the zucchini - you can use a normal zucchini or zucchini. It is cut lengthwise into very thin slices, seasoned with salt and pepper, greased with a little oil and then put in a grill pan or a normal pan and brown on both sides.

The zucchini must be washed well beforehand because you can use it with the peel and for slicing you can use a knife or a vegetable peeler.

For the omelette - beat eggs with liquid cream, add salt and pepper, finely chopped green onions and if you want you can add a little fresh parsley.

From these 5 eggs, fry 3 omelettes (they must be quite thin). Spread cream cheese on each omelette or you can use feta / cheese cheese over which the zucchini slices are placed.

Roll each omelette well and then wrap it in plastic wrap and refrigerate for at least 1 hour. After the needles have been enough in the fridge, unfold the foil and cut, each omelette, into 5-6 pieces.

All are placed on a plate and garnished with red peppers, cut into cubes. Good appetite!


Fresh omelette with vegetables

6-8 eggs (2 for each person) a zucchini 2 peppers an onion (or two smaller) olive oil a few cubes of cheese salt and spices to taste.

Method of preparation

We start preparing in the evening :)

We wash and clean the vegetables, chop them into slices and put them in a pan with a little oil, more to suffocate, than to fry.

Season to taste, I chose oregano and paprika flakes.

After the vegetables have softened, break the eggs on top and mix.

Let the eggs set, but not too hard. We stop the fire and let them cool.

We move the starch with vegetables in a bowl with a lid and leave it in the fridge overnight.

In the morning, when we woke up, we turned on the oven at the grill function at 250 degrees C.

Meanwhile, grease a single-use (aluminum) baking tray with oil.

Fill them with the mixture of eggs and vegetables and press lightly with a spoon. Leave the trays in the hot oven for 15-18 minutes.

In the meantime, you manage to do your morning toilet :)

When they are lightly browned, carefully pour over the omelette plate and serve with a few diced cheese, we sles "miss blue", and black bread.

Another method I often use is to use muffin tins to bake mini omelettes.

which you can serve for breakfast or take as a package, for a snack at work.

It only took me 6 minutes (I timed) to serve this morning breakfast to my boys, who love eggs. in any form!

Have a good appetite and don't forget that the first meal is the most important!


Zucchini omelette

Whether you choose to prepare it for breakfast or lunch, it is a very tasty and filling food

I don't miss pumpkin from home all summer. I can eat bread, omelette, stews, etc. every day. My favorite omelet is the one my nephew used to call pizza when he was little :)) and he really liked it.

We clean and wash the vegetables.
In a bowl beat with a fork eggs.
We cut the onion and the pepper into small pieces, and first we peel the tomato and we also cut it into small pieces.
We put the zucchini on the large grater and squeeze the water.
Put all the vegetables in the bowl with beaten eggs and mix.
Add the finely chopped parsley, salt, pepper, baking soda and gradually the flour, stirring until well blended.
Heat a pan with a tablespoon of oil and pour the composition into the pan.
Let it fry on the right heat then with a spatula, carefully, turn it on the other side and let it fry.
Remove the omelette with a spatula on a plate, slice it and serve hot with tomatoes and fresh peppers.


Halloumi cheese with pan-fried zucchini

A quick snack idea with the delicious halloumi, the cheese specially made for grilling. And if you want to turn it into a main meal, it is enough to double the quantities and you will have a healthy and low-carbohydrate lunch.

  • 1-2 teaspoons butter 82%
  • 1 sliced ​​zucchini
  • 100 g haloumi cheese cut into cubes or slices
  • 1-2 teaspoons butter 82%
  • 1 sliced ​​zucchini
  • 100 g haloumi cheese cut into cubes or slices

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Scallop omelette

It's my favorite omelet. All spring and all summer, I prepare this wonderful omelet. Leustean is very fragrant and I really like the omelet. Along with a large tomato salad can be a hearty and very good late breakfast (brunch). We chop the larch and onion bigger.

In a bowl, beat the eggs well with a little salt. The more they are beaten, the fluffier the omelette comes out :).

Add the diced telemeau and greens. We mix.

In a pan heat 1 tablespoon oil, pour the composition for the omelet. We fry it on both sides.

And that's it. It smells great. If you haven't tried this omelet, I invite you to prepare it, it's very good. Enjoy your meal.
It goes very well with a vegetable salad (tomatoes, cucumbers, etc.) and fresh bread.


Video: Easy Zucchini Recipes Zucchini Omelette and Toast (December 2021).