As you can probably tell, I am running out of recipe ideas. I am not a cook, I am not good at cooking nor am I especially interested in it. But I want to post at least one recipe per month and widen my culinary horizon. In my book, everyone can cook. Maybe they need pointers, maybe they need guidance; but with the right tool and directions, everyone can turn a bunch of ingredients into delicious dishes. Even when you think you can’t.
Today I am bringing you back to basics: omelette. Everyone can make omelette, it’s like the third level of culinary art – right after boiling water and cooking instant noodles – and it’s one of the first things I learnt to make. It’s been my go-to dish when I’m too lazy to think of what to eat. But we’re going to do it differently this time around. So let’s get cracking!
Ingredients
- 7 eggs
- 1 scallion
- salt, to taste
- pepper, to taste
- 1 tbsp corn starch
- 2 tbsp water
- 1/2 tomato
- 3/4 carrot
- 1 slice beef ham
- 2 champignon mushrooms
- grated cheese, to taste
- butter to line the pan
- Preheat the oven ca. 160-170ºC
- Cut the carrot into thin strips, dice the tomato, slice the beef ham and the mushrooms
- Line the pan with butter, arrange the toppings in the pan separately but arrange the ham and some of the mushrooms together.
- Sprinkle the grated cheese on top of the mushroom, mushroom-and-ham and tomato
- Cut up the scallion into tiny pieces and put it in a bowl
- Break the eggs into the bowl, add in the salt and pepper then whisk until they’re mixed well
- Dissolve the corn starch in the water and add them into the egg mixture
- Pour the egg batter into the baking pan until almost full
- Stick the baking pan into the oven for 10-20 minutes
- Take it out when it turns golden brown at the edges
- Have at it!
Tips: Do not take the omelettes out of the baking pan before the omelettes cool down a little. The corn starch is optional but it adds to the plumpness of the dish. You can change the toppings according to your own taste. Steam or boil the carrots first before arranging it on the pan to make it softer and easier to chew. You can use whichever kind of cheese you prefer, I used grated cheddar but I would go with something like feta or parmesan. Chilli is always welcome, obviously. Lass es euch schmecken!
As you can probably tell, I am running out of recipe ideas. I am not a cook, I am not good at cooking nor am I especially interested in it. But I want to post at least one recipe per month and widen my culinary horizon. In my book, everyone can cook. Maybe they need pointers, maybe they need guidance; but with the right tool and directions, everyone can turn a bunch of ingredients into delicious dishes. Even when you think you can’t.
Today I am bringing you back to basics: omelette. Everyone can make omelette, it’s like the third level of culinary art – right after boiling water and cooking instant noodles – and it’s one of the first things I learnt to make. It’s been my go-to dish when I’m too lazy to think of what to eat. But we’re going to do it differently this time around. So let’s get cracking!
Ingredients
- 7 eggs
- 1 scallion
- salt, to taste
- pepper, to taste
- 1 tbsp corn starch
- 2 tbsp water
- 1/2 tomato
- 3/4 carrot
- 1 slice beef ham
- 2 champignon mushrooms
- grated cheese, to taste
- butter to line the pan
- Preheat the oven ca. 160-170ºC
- Cut the carrot into thin strips, dice the tomato, slice the beef ham and the mushrooms
- Line the pan with butter, arrange the toppings in the pan separately but arrange the ham and some of the mushrooms together.
- Sprinkle the grated cheese on top of the mushroom, mushroom-and-ham and tomato
- Cut up the scallion into tiny pieces and put it in a bowl
- Break the eggs into the bowl, add in the salt and pepper then whisk until they’re mixed well
- Dissolve the corn starch in the water and add them into the egg mixture
- Pour the egg batter into the baking pan until almost full
- Stick the baking pan into the oven for 10-20 minutes
- Take it out when it turns golden brown at the edges
- Have at it!
Tips: Do not take the omelettes out of the baking pan before the omelettes cool down a little. The corn starch is optional but it adds to the plumpness of the dish. You can change the toppings according to your own taste. Steam or boil the carrots first before arranging it on the pan to make it softer and easier to chew. You can use whichever kind of cheese you prefer, I used grated cheddar but I would go with something like feta or parmesan. Chilli is always welcome, obviously. Lass es euch schmecken!