Frigănelele, a child’s recipe of fried bread and eggs. Cheapest food

Photo Source: Facebook Home

Photo Source: Facebook Home

Do you still remember the taste of the pretzels you used to eat as a child? If you miss their taste, you can easily prepare them yourself.

materials used

– sliced ​​bread

– 2 eggs

– 200 ml of milk

– a pinch of salt

– 100 ml oil

How to prepare skewers or bread fried in eggs

Break the eggs into a bowl, add as much salt as you can with two fingers. Beat the eggs well, using a whisk or a fork. Add milk and mix everything. Heat the oil. Use a large pan, so the fritters don’t stick.

Add the bread and eggs to the milk mixture, then fry in hot oil. There must be fire. If it’s too hot, the fritters will burn immediately, but if it’s too fast, they’ll burn in the oil, writes.

When they are brown on one side, flip to the other side. We prepare a plate in which we put the slippery leaves. In doing so, we will remove the breadcrumbs, so that a lot of oil flows out.

In egg and milk mixture, you can add greens, cheese, anuahade uasturoi, finely chopped green or dry onions, diced bell pepper or, to make them taste, a spoon of sugar, vanilla, lemon black or orange. They are served with sugar, yogurt, cream, jam, poured or pureed.

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Omelet with mushrooms and cheese

materials used

2 eggs
2 teaspoons of water
2 champignon mushrooms
1 tablespoon grated cheese
1 tablespoon oil
a little parsley
salt, ground black pepper

How is it prepared

Clean the cap from the foot. The hats are cleaned with a cloth. Cut into thin slices. Grate the cheese. Beat the eggs well with water, salt and pepper to taste. Heat oil in a small pan (about 16 cm diameter). Gently add the mushroom slices to the pan and fry for about 30 seconds, as they are thinner they cook faster. Beat the eggs a few times and pour them over the mushrooms. Immediately, with a spoon, pull the mushrooms in the center, because they continue to the sides, like

After a few seconds, you will see that the edges of the omelet are gathering. Begin to fold the sides inward so that the fabric does not run to the edge. Repeat everything in the pan, until you have finished all the uncooked eggs. At some point, you’ll find that the uncooked egg doesn’t pull away from the edges on its own, and you’ll have to tilt the pan to force it to do so. When there is just a little bit of uncooked egg on top, sprinkle the cheese over the omelette. Now, you can go to the next step, if you prefer a better brown omelette, put a lid on the pan and leave it like that for 1/2 minute. Transfer the omelet from the pan directly to a plate. Rotate the pan so that the omelette is doubled. Sprinkle with parsley and serve immediately.

Dutch style omelette with cream cheese, cherry tomatoes and parsley

materials used

1 piece of glue
2 eggs
1 onion slice
1 piece of pepper
1 bunch of parsley
50 gr cottage cheese
2 cherry tomatoes
3 teaspoons of olive oil
1 pinch of salt
1 pinch of black pepper

How is it prepared

Peel and cut the onion into 2 equal parts. One half of the onion is cut finely, and the other half we will make thin slices. Heat the pan, add 3 teaspoons of olive oil and fry the onion on low heat, preferably low, according to

In the meantime, cut the pepper into thin slices, which we add on top of the medium hard onion. The onion will be cooked for about 10 minutes and after 10 minutes, we 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. Until they parted ways.

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 2 equal pieces in the middle and it is ready to serve.

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