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An omelet is quick to make, and you can eat it for breakfast together with some bacon, or as a lunch together with a salad on the side. This recipe is for omelet with ham, cheese and arugula, but you can take whatever ingredients you have at home as filling. You can also do it without any filling at all, so-called plain omelet.
Ingredient List for 1 servings:
2
Egg
50
ml
Milk
20
gr
Ham
20
gr
Grated cheese
10
gr
Arugula
0,25
teaspoon
Citron pepper
0,25
teaspoon
Garlic salt
Instructions:
Break the eggs in a bowl, and stir with a fork.
Add the milk in the bowl and stir it together with the eggs.
Add the spices in the egg mixture and stir.
Cut the ham in small pieces, and add it in the mixture.
Wash the arugula and add it in the bowl.
Grate the cheese and the add it in the bowl and mix everything together.
Heat up a frying pan and add butter or oil to fry in.
Pour the egg mixture in the frying pan, and fry the omelet on both side until it is golden brown on the surface. Serve the omelet warm.
A selection of recipes from the same country.
This recipe is from
France
Homemade French Alsatian Christmas cookies with the taste of vanilla. These cookies can already be made in the beginning of November and kept in a tin box with baking paper before being served around Christmas. However, it is unlikely that these small delicious treats will last that long!
Brioche is a French sweet breakefast bread. Traditionally made really high in a special brioche form. Being a breakefast bread it is good to eat it together with some jam, with butter or just as it is.
This is one out of hundreds different varieties of the Alsatian bredele cookies you that you will find in Alsace during the Christmas holidays. These hazelnuts cookies have a crispy surface and a slightly chewy interior. The best part is that the cookies can be prepared in advanced, though they can be kept for weeks in a cookie box.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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