"Tonight I'm a frittatone" It 's so that, nicely, I like to call the omelet. The omelette is good, food is a simple, genuine, you must cook this dish and re-evaluate the economic and quick to prepare. I do: I
Serves 2
4 eggs salt and pepper to taste grated Parmesan
must take a large bowl to easily beat the eggs with salt and pepper, a few minutes later I add a couple tablespoons of grated parmesan. Meanwhile, heat a large pan in a little 'oil (I bought a pan with the interior of ceramic and so just put them just a bit' of water, saving some energy ....).
The omelette should be cooked slowly, beginning with the lid for 5 minutes, then uncovered, and then, I will divide into 4 parts so that it can run better and cook equally well on both sides. We like it soft and supple, but well done ... A tasty variation may be the addition of mozzarella into pieces in the bowl, thus creating what is called in Naples Filoche . Et voila!! Bon appetit!
0 comments:
Post a Comment