Pea Omelet
Pea omelet easy recipe... The pea omelet is a simple dish to make but very tasty, it can be a perfect dinner saver, a practical second course to bring to the table, but also a delicious and colorful appetizer suitable for enriching a holiday table, an aperitif, a brunch and much more... If you've never tried it, you have to fix it immediately, here's the recipe! You'll see, you'll love it at first taste!
Ingredients
500 g Frozen peas (good quality)1 carrotHalf a medium onionSaltExtra virgin olive oil4 large eggs50 g grated Parmesan cheese Half a teaspoon baking powder
Preparation
Peel the onion and carrot, cut them into chunks and brown them in a generous drizzle of extra virgin olive oil. Add the frozen peas, you can also use spring peas, but in any case they must be of excellent quality, brown and cover with water, add a pinch of salt, bring to a boil and cook until all the water has evaporated, leaving only a small broth on the bottom. Beat the eggs with the cheese, add the drained peas and if you want a high omelet also a pinch of baking powder (the one for cakes, but not vanilla). Mix well, heat a non-stick pan that is not too large and grease with a drizzle of oil, pour the mixture and cook over medium heat with the lid on, after five minutes, with the help of a plate try to turn it. To check the cooking, make a hole in the center and check that no raw egg comes out. Turn two more times, first on one side and then on the other until fully cooked. Serve, let it rest for a few minutes and serve preferably still hot.
Pea omelet easy recipe... The pea omelet is a simple dish to make but very tasty, it can be a perfect dinner saver, a practical second course to bring to the table, but also a delicious and colorful appetizer suitable for enriching a holiday table, an aperitif, a brunch and much more... If you've never tried it, you have to fix it immediately, here's the recipe! You'll see, you'll love it at first taste!
Ingredients
500 g Frozen peas (good quality)
1 carrot
Half a medium onion
Salt
Extra virgin olive oil
4 large eggs
50 g grated Parmesan cheese
Half a teaspoon baking powder
Preparation
Peel the onion and carrot, cut them into chunks and brown them in a generous drizzle of extra virgin olive oil. Add the frozen peas, you can also use spring peas, but in any case they must be of excellent quality, brown and cover with water, add a pinch of salt, bring to a boil and cook until all the water has evaporated, leaving only a small broth on the bottom. Beat the eggs with the cheese, add the drained peas and if you want a high omelet also a pinch of baking powder (the one for cakes, but not vanilla). Mix well, heat a non-stick pan that is not too large and grease with a drizzle of oil, pour the mixture and cook over medium heat with the lid on, after five minutes, with the help of a plate try to turn it. To check the cooking, make a hole in the center and check that no raw egg comes out. Turn two more times, first on one side and then on the other until fully cooked. Serve, let it rest for a few minutes and serve preferably still hot.
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