Italian Omelet


Omelet sums:

Eggs: 4 grains

Margarine: 1 tablespoon

Garlic: 1 teaspoon (slashed)

Milk: 1 tablespoon

Salt: 1/4 teaspoon

Dark pepper: squeeze (ground)

Mozzarella Cheddar: 1/2 cup (ground)

Cheddar: 2 tbsp (fondel, ground)

For design:

Tomatoes: 1/2 cup (slashed)

Spring onions: 2 tablespoons (slashed)

Basil: 1 tablespoon (slashed)

Step by step instructions to plan

Soften the margarine in a huge dish on the fire and add the garlic and mix briefly.

Beat the eggs, milk and salt in an enormous bowl.

Empty the combination into the skillet and mix the dish equally.

Allow the omelets to stew.

Sprinkle mozzarella cheddar on a large portion of the omelets, cover and leave for a couple of moments on the fire until the cheddar liquefies.

Overlap the omelets on the cheddar.

Sprinkle the fondel cheddar on the omelet suppendine and present with tomatoes, onions and basil.

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