Dutch omelette on a stick with cream cheese and cherry tomatoes. Good recipes for breakfast

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Do you want a different breakfast from the famous one that you serve every day? You can try something new: the Dutch omelet.

materials used

– 1 plant
– 2 eggs
– onion
– 1 pepper
– 1 bunch of parsley
– 50 g of cottage cheese
– 2 cherry tomatoes
– 3 teaspoons of olive oil
– 1 pinch of salt
– 1 pinch of black pepper

How is it prepared

Clean and cut the onion into two equal pieces. Finely chop one half of the onion, and we will cut the other into thin slices. Heat the pan, add three teaspoons of olive oil and fry the onion on low heat, the lowest, writes gatesc.ro.

In the meantime, cut the pepper into thin slices, which we add to the cooked onion. The onion will be cooked for about 10 minutes, after 10 minutes, add red pepper for another 3-4 minutes. Beat eggs well and add onion and pepper. We mix well, until cubes are formed from the omelet.

Spread cream cheese on one side. Add the omelette and cherry tomatoes. Add the parsley and start rolling the pasta from the side facing the cheese to stick. Cut the lipia into two equal pieces in the middle and it is ready to serve.

Also read:

Tomato meatballs with feta, a Greek dish full of flavor. Santorini recipe

materials used

400 grams of tomatoes (fresh and sweet)
1 half red onion (about 50 gr)
10 large basil leaves
10 large mint leaves
1 teaspoon grated dry oregano
50 g of feta
60 gr white flour
1/2 teaspoon powder
oil for frying
salt, black pepper

Ricotta and feta cream

150 grams of ricotta
50 g of feta
1 tablespoon extra virgin olive oil
3 tablespoons of water

Onion and mint salad

1 half red onion
10 large mint leaves
2 tablespoons of lemon juice
1 tablespoon olive oil
salt

How is it prepared

First prepare the cream by mixing all the ingredients to make it fragrant. The result will be a smooth and healthy cream. Store in the refrigerator until needed.

Cut the onion into small pieces. Sprinkle it with a little salt, and gently use your fingers to cool it down. Leave for 5 minutes. Add lemon juice and leave for another 10 minutes. Add mint and chopped olive oil before serving, writes e-retete.ro.

Cut the tomatoes into cubes and put them in a bowl. Add diced onion, chopped greens, crumbled feta on top. Mix well. Add the flour mixed with flour, 1/2 teaspoon salt and black pepper. Mix everything until the dough is perfect. Because the tomato leaves the juice, the result will be something shiny that sits on the spoon.

Heat 1 inch of oil in a large pot. Check that the oil is hot. Then turn the heat to medium under the pan. Take a generous spoonful of meatball dough. Gently break between your palms, giving it the shape of a flat cake.

Put patties in hot oil, without pushing them. Fry for 2.5 minutes per side. Don’t move them while frying so they don’t lose their shape until they get stringy. They are weak. After they cut the gold strips, turn them over. Drain the meatballs, as they are done, on paper towels to absorb excess oil. This will make 10 pancakes. They will have a crispy crust, but a creamy interior, from the tomatoes and melted feta.

Serve while still warm, with a layer of ricotta and feta cream, and onion salad on the side.

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