Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Light omelette with parsley

Light omelette with parsley

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. Great idea for a picnic! Ingredients Butter 30 g flour 1 tbsp milk 60 ml Parmesan cheese (or Grana) 120 gr grated ground pepper to taste Chopped parsley a small bunch Salt to taste Eggs 6 Preparation Peel the eggs dividing the yolks from the whites (1), in a bowl, Beat the egg yolks with a fork and then, still beating, add the grated cheese (2), flour, milk (3), salt and pepper (4). Wash, dry and finely chopped parsley (5). Whip the egg whites until stiff with a pinch of salt (6), and then incorporated into the mixture gently chopped parsley (7). Always very gently, stir in the egg yolk mixture to the egg whites (8). Place in a pan 30 grams of butter (or 3 tablespoons of olive oil) and let it melt, then pour the final compound (9) and let it cook on low heat for a few minutes, covering the omelette with a lid, stir the omelette on the other side (with the aid of the cover) and finish cooking. Serve hot with parsley omelette.

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. Great idea for a picnic! Ingredients Butter 30 g flour 1 tbsp milk 60 ml Parmesan cheese (or Grana) 120 gr grated ground pepper to taste Chopped parsley a small bunch Salt to taste Eggs 6 Preparation Peel the eggs dividing the yolks from the whites (1), in a bowl, Beat the egg yolks with a fork and then, still beating, add the grated cheese (2), flour, milk (3), salt and pepper (4). Wash, dry and finely chopped parsley (5). Whip the egg whites until stiff with a pinch of salt (6), and then incorporated into the mixture gently chopped parsley (7). Always very gently, stir in the egg yolk mixture to the egg whites (8). Place in a pan 30 grams of butter (or 3 tablespoons of olive oil) and let it melt, then pour the final compound (9) and let it cook on low heat for a few minutes, covering the omelette with a lid, stir the omelette on the other side (with the aid of the cover) and finish cooking. Serve hot with parsley omelette.