Italian omelet
用料
蘆筍 | 100g |
蘑菇 | 切片 |
olive oil | 2s |
紅色 黃色 甜椒 | 1/2 切丁 |
牛番茄 | diced |
火腿 | 100g |
蒜末 | 1t |
parmesan cheese | 2-4t |
蛋 | 6-8 as needed |
butter | 3t |
黑胡椒 | as needed |
鹽 | as needed |
basil | as needed |
garlic | as needed |
義大利蛋餅的做法
Directions
Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add garlic; cook 1 minute
Meanwhile, beat eggs, water, salt and pepper in medium bowl at low speed until light in color and well mixed. Immediately pour eggs into hot skillet. Cook 2 minutes, lift edge of eggs with heat proof rubber spatula to allow uncooked portion to flow underneath until mixture is almost set (3 to 4 minutes)
Sprinkle Provolone cheese over half of omelet. Cover; let stand until cheese is melted (1 to 2 minutes)
Gently fold other half of omelet over cheese
Place omelet onto plate; top with Parmesan cheese and tomato mixture
奶油小火融化,加洋葱(1min),加芦笋,蘑菇
蛋+所有材料+cheese,pepper,salt. mix
橄榄油,加入2, 小火煎
小贴士
parmesan cheese 现磨