Category Archives: Secondi-piatti/Uova
The roll stuffed omelette and a main course but it can be a good appetizer or a dish fresh and nice to bring a picnic, and certainly a different way to enjoy the omelette. Practical and quick to prepare thanks to the cooking in the oven, this roll of omelet made in a rectangular pan, can be prepared well in advance, stuffed and then placed in a refrigerator to flavor until ready to serve.
The eggs en cocotte with smoked salmon is delicious and very quick to prepare, ideal for a lavish brunch or for a light lunch, if accompanied by mixed salad. The eggs en cocotte with salmon are prepared with a mixture of smoked salmon and cottage cheese, flavored with dill and covered with an egg that will then baked in a water bath.
The omelet and a classic preparation of eggs simple but at the same time very tasty that can be further enriched with a variety of ingredients infinite. Needless to say, the omelette and preparation versatile because it can be eaten alone at the table or in a sandwich, or to make other preparations.
The omelet baked with ricotta and spinach and a dish very rich and substantial at the same time and an appetizer that can be prepared in advance and served in small Slices in a buffet. This idea of the omelet with spinach and ricotta combines the slightly bitter taste of spinach with the soft ricotta lightens the same preparation.
You know: the omelets are the fastest way to recycle and flavorful ingredients that are waiting to be eaten in our fridge. The omelet that we propose in this recipe, however, has a very unusual ingredient and perhaps little known, that in the spring appears on the market stalls and supermarkets. We are talking about the monk's beard, un'erbetta tender and tasty, very versatile in the kitchen, also called agretto.
The omelet with onions and a classic Italian cuisine in general, a dish that goes perfectly with a light salad and can be eaten as soon as it is done at room temperature. The omelet with onions and really simple to make and can be prepared by those who are just starting out but curious to get close to the kitchen.
Wild asparagus, used to prepare this delicious omelette, are more subtle and bitter than traditional and flavor and much sharper. To enrich the omelet we added the bacon and grated cheese: a tasty dish that is prepared in a very short time and can serve as an appetizer or snack (cut into small cubes) or hearty main dish.
The omelet with potatoes and a rich main dish fast and easy to prepare with a rustic flavor and genuine. The omelet and a classic main dish that can be enriched as more like, in this case we chose the potatoes, before being added to the beaten eggs are boiled. The omelet with potatoes and hearty and tasty so that it can also be a main dish.
The omelet with asparagus and a classic spring dish, season in which these vegetables grow naturally and can be served as an appetizer, cut into small squares, or as a main dish in portions plentiful. Asparagus omelette can be considered a rustic dish and can be prepared well in advance, because like any omelet, and great if cold, for this and suitable for picnics and outdoor dining.
The light omelette with parsley, unlike the usual procedure is prepared by mounting the egg whites and incorporating the other ingredients in the end, along with plenty of chopped parsley. So you will get a soft dough like a pie, which gives the omelet a light and airy look, thanks to the air incorporated during the process of egg whites.