A cheesey omelette with cherry or sliced tomatoes. Good for a lazy morning in. Prep:10m
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This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan...
Just a little something I found in a magazine.
Adaptation of a recipe I saw on a cooking show a few years ago. I've listed exactly what I used on this occasion but of course a lot of variations are...
butter, cherry tomato, +mushroom, +cream cheese, +eggs, +green pepper, +black pepper, +ham, +onions, +parmesan cheese, +parsley, +potato, +red pepper, +sage
cherry tomato, +cheese, +olive oil, +seeds, +red onions, +brown sugar, +eggs, +black pepper, +parsley, +paprika, +salad greens, +leaves, +balsamic vinegar
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This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait til the eggs are nearly cooked, then add cheese/vegetables/meat/etc,...
The green chili will add a little excitement to the breakfast table, and the cheese will add some dairy to the diets of those who find milk difficult to...
My ideal comfort food. This does it all for me.
Very easy to make.
This is your traditional puffy omelette made with only two whole eggs and the rest is egg-white powder. Aged, sharp cheeses are best when filling the...
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