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Omelette with green onion, bacon and polenta (polenta)

Omelette with green onion, bacon and polenta (polenta)


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How to prepare the omelet:

In a pan, fry the bacon slices on both sides until light brown.

After they are fried, we put them separately on the plate.

Separately, eggs, sour cream, salt, pepper and green onions, mix them with a fork and pour them to fry, in the pan in which I also fried the bacon.

When it is ready, put it on the plate next to the bacon and sprinkle grated cheese on top.

It can be served with polenta (polenta).

How to prepare polenta (polenta)

In a two-liter pot, boil the milk, salt and butter.

When it starts to boil, add corn flour in the rain.

After I have added the flour and bring it back to the boil, let it simmer for at least 5-6 minutes, stirring constantly so that it does not become lumpy.






Omelet salad

If until the last few days I was complaining that it was raining too much and I wanted the heat to come, now I can say that I have healed and it is as if I want the burn to leave it softer. And it's just the beginning! I love the heat, the sun, the beach and everything that means summer, but for several years I have been beating myself up. It is too hot.

Well, if it's too hot we have to eat lighter and cooler and more colorful to keep up with the summer. An omelet salad goes great, especially since I had fresh green salad from my mother-in-law in the garden a meaty and crunchy salad as it should be a good green salad.

For the omelet I used homemade eggs and green onions from kindergarten and it seemed to me one of the best salads so far. If we take into account that in a maximum of 15 minutes (you know I like quick recipes) it's the only good thing to eat, we can give it a grandma's note, maybe even with an asterisk.

Ingredients Salad with omelette

  • lettuce (to your heart's content)
  • 3 sprigs of green onion
  • 2 tomatoes
  • 3 eggs
  • 50 g salted cheese (I had bellows)
  • 1/2 teaspoon herbs from Provence (or other herbs)
  • 2 tablespoons olive oil
  • a few drops of balsamic vinegar
  • salt and pepper

How to prepare an omelet salad

First we prepare the omelet. For this, beat the eggs with a fork, then add the cheese and herbs from Provence. The composition is poured into a preheated pan and baked on one side, then on the other until it is brown and appetizing. Remove on a wooden bottom and allow to cool slightly, then cut into strips.

Wash the lettuce and dry it, then break it into pieces in a bowl. Over the salad add chopped green onions, diced tomatoes and omelette. Oil, balsamic vinegar, salt and pepper have the last word, so add them over the salad and mix. Serve immediately with a glass of lemonade receeeee!

If you want a super cooling effect, I recommend you prepare lettuce, tomatoes and green onions (washed, cleaned, chopped) and keep it cold until the omelet is ready cooled and cut. Thus, remove it from the grill, just add the omelette and serve.


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Omelet with green onions, bacon and polenta (polenta) - Recipes


This particular time i didn't have leeks or green onion, so i used white onion. And this is how i make them:

7 comments:

A simple and very good recipe!

Very interesting, I never made them in the oven, I'll try. I always cook them (leeks are one of my favorite combinations) over high heat. The other day I did the ciulama (but I don't fast).
Well, welcome back and keept it up: D

Roxi, I missed you ... I'm sending you a kiss
I really like polenta with mushrooms, you gave me an idea to look for them in the store :-)

I'm glad if you like it, Irina. it can't be simpler, and it's tasty.
Lola, if you knew what appetite you made me with your ciulamaua, after Easter I will make one too, if I don't forget :)
P.S. I just picked up the book last night and started reading, I really like it, I think I'll be back with impressions tomorrow.
Cristinel, I missed you too. How many ideas did you give me, at least one a semester and from me hi-hi-hi. Do you know what he's been lying to me for a few days (besides your flavored rice)? Your bars, with some honey and poppy seeds on top, I will make them after fasting. Many kisses.

We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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How good it looks!
You made me craving!
I like your blog, you have special recipes.


Nettle ingredients with polenta and bacon needed:

  • 500 gr nettles (4-5 bags from the nuns in the market)
  • 1 onion
  • 2 tablespoons broth
  • 5-6 cloves of garlic
  • 1 tablespoon flour
  • salt, pepper, paprika
  • 200 gr cornmeal & # 8211 for polenta
  • 100 gr butter
  • 5-6 thin slices of bacon
  • oil

First, prepare a smaller polenta and set aside to cool.

We take care of the nettles by passing them by hand and removing any sticks, blades of grass, or other uninvited guests. Also, if we come across nettle tips, stronger stalks, older stems, we break them and throw them away. We put on the fire a pot with 1.5-2 liters of water. When the water starts to boil, put the nettles and boil them for about 5 minutes. We take them out in a larger strainer and let them drain. Keep in the green water in which they boiled. After the nettles have cooled, grind the mincer well.

Heat a frying pan with a tablespoon of oil and sauté the finely chopped onion. Add the broth, pepper, salt and a pinch of paprika. When the onion has softened, add the finely chopped nettles and mix evenly. Add a pinch of the juice in which we previously scalded them and let them simmer over low heat. After 5 minutes, add the flour and another pinch of juice. Mix well and let the flour cook and bind the nettles. If you still think it is necessary, for creaminess, you can add more flour. After they have dropped and become a spreadable paste, add the crushed garlic, mix and keep on the fire for another two minutes. During the preparation we taste the food and complement it to our own taste with salt, pepper, or garlic, if we want more garlic nettles.

Heat a frying pan with a drizzle of oil and fry the bacon slices. When they cool, they harden and become crispy.

Meanwhile, the polenta has cooled well and hardened. With the help of a fork, we coarsely crumble the cold polenta from the kettle in the lumps. In the same pan in which we fried the bacon (which leaves a taste), add the butter and the polenta lumps. Stir gently and let the polenta become slightly crispy and brown. Basically, fry the polenta in butter.

Next to the nettle food we add the red polenta lumps and the crunchy bacon and shout: At the table! And that's how we got busy today, to the delight of the gourmet nature, with the preparation of these nettles with polenta and bacon.


Quick recipes

The dishes prepared at home, with care and love, continue to please us the most. Unfortunately, we often lack the time to prepare an elaborate meal. We offer you a way out of this impasse. Find in this category quick recipes which allow you to pamper your family or friends without spending an eternity in the kitchen. You will find that the use of fresh ingredients does not necessarily mean a great deal of time and that often purchased ready-made products can be combined with fresh ones. Our selection of quick recipes includes appetizers, main courses, small snacks or side dishes, soups, fish, poultry, meat, pasta, cheese, eggs, vegetables and salads. And in order for the meal to be sweetened at the end, you can also find here recipes for quick cakes for a dessert that you can prepare without much effort - fruits, creams or ice cream, but also cakes or coffee cookies.

How fast does it mean fast?

All dishes in this category are prepared in a maximum of 45 minutes, from the moment you take the ingredients out of the fridge or bag and until you serve them. All recipes were tested in ordinary kitchens, and the cooking time was calculated for an average household with current equipment. Several dishes are prepared in the microwave. Depending on the equipment you have in the kitchen and everyone's skill in the culinary arts, cooking times may differ. Differences can also occur in terms of cooking time, because each oven is differently regulated, and the differences are even greater between the electric oven, the gas oven and the air recirculation oven (the temperature indications in the book refer to the heat source in there are special indications for recirculated air).

In our article "Fast food" you can find out how to save time, plan well what you have to do and organize your kitchen properly. But even if you have made a last-minute decision, you will find that most recipes can be made effortlessly and surprisingly simple.


Find out the difference between hurried polenta and boiled polenta

Hurry polenta is softer than boiled polenta, but it is obtained from the same ingredients.

Ingredient:

- 500 g Malay,
- 1 & frac12 l water,
- a teaspoon of salt.

Method of preparation:

Put the pot of water to a boil. When the water is hot, add salt and sprinkle a little corn.

At the first boiling, add the malai (sifted and prepared by hand) letting it fall into the cauldron in the form of rain and stirring constantly with the facalet.

If the polenta looks strong enough, do not add corn (it should be borne in mind that the polenta thickens when boiled), but mix further by pressing the facet to the walls of the pot.

When the polenta is quite cooked, remove the facalet, clean it with a wooden spoon soaked in water, then gather the polenta from the edges with a spoon and leave it on the fire for a moment.

After steaming a few more times, grab the cauldron with a rag, shake a few times and turn over on a clean wooden bottom.

How to serve:

Hurry polenta is served hot at the table near the mesh, cream cheese, melt, etc.


Precipitated polenta with cheese and sour cream

Once opened & # 8220box & # 8221 with childhood memories, with yesterday's salad with omelette yesterday, I felt like another traditional goodness: MBS. I mean, polenta with cheese and sour cream. The culmination is that in our family we don't eat a lot of polenta, but nobody says & # 8220nu & # 8221 in front of a portion of steaming polenta, with a mixture of cheeses (cow cheese and telemea) and creamy cream. It is said that the best polenta is the one made in a cauldron. True, but I had to settle for a regular pot. Then, every housewife has her own way of making polenta. I usually make, especially for the combination with cheese and sour cream, a hasty polenta.

I mean, a little softer and faster than boiled polenta. And instead of the traditional facalet, I use a target, because in this way I get with less effort a polenta without a bit of lumps. As for the spread of this dish, considered by many to be one hundred percent Romanian, it is known that variants of polenta are not only for Russians, Ukrainians and Bulgarians, but also for Italians (& # 8220polenta & # 8221).

If you want to get a dish with less fat and, automatically, fewer calories, you can use defatted cheese and cream. But the taste will not be the same. If, on the other hand, you don't care about the number of calories on the plate, you can also add some butter. Or you can head to the smoky bun and eggs. Hmmm, I just realized I haven't eaten bulz in a long time. I need to fix this problem: D.

Ingredient:
& # 8211 malai about 400 g (depending on the type of malai and how dense you want to make polenta)
& # 8211 cow cheese 350 g
& # 8211 cheese telemea 400 g
& # 8211 sour cream 400 g
& # 8211 sare

For polenta: boil 1.5 liters of water. When approaching the boiling point, add a pinch of salt and a pinch of cornstarch. When the water starts to boil, start putting corn in the rain, stirring constantly. I put almost 400 g of cornstarch to get the desired consistency but, I repeat, it also depends on the type of cornstarch used and how thick you want it to be polished. Stir for a few more minutes. Let the polenta simmer two or three more times and turn off the heat.

Either turn the polenta over on a clean wooden bottom, or take it with a spoon (if it is softer) and put in the plate, along with a little cottage cheese, grated telemea and sour cream to taste. It is recommended that the polenta be as hot as possible so that, in combination with the cheese, it softens a little.

Calories: 431 kcal / serving (for 10 servings, about 270 g each).


Creamy polenta with goat cheese, parmesan and herbs

I promised you, the days past, that I present you a more pretentious version of the traditional Romanian polenta. A & # 8220 luxury & # 8221 version could be said, given that it includes soup, milk, sour cream, goat cheese and Parmesan cheese, some herbs, so that it results in a creamy, fragrant and very, very tasty polenta. Obviously, if we look carefully at the ingredients, it is a polenta, meaning the sister from the Italian lands of our polenta. Even those of you who don't kill yourself, as a rule, after polenta will be conquered by this variant (theory verified in my own family asked me & # 8220 what is it, that it is so good? & # 8221: p) . Being a polenta with staif & # 8221, it is worth to accompany it with a more special dish, and the Chicken with orange and ginger jam is such a dish.

If you have some creamy goat cheese, so much the better. If not, you can put, as I did, some goat's milk. Otherwise, nothing easier to prepare this & # 8220polence & # 8221 fabulous :). I have done it several times, both for the Chicken with orange and ginger jam, as well as for other steaks (such as Pork tenderloin with beer and thyme or Pork tenderloin wrapped in bacon, with rosemary and mustard).

Ingredients (for 6 servings):
& # 8211 malai 240 g
& # 8211 chicken soup 1.25 l
& # 8211 cooking cream 400 ml
& # 8211 milk 500 ml
& # 8211 onion 1 pc. mica (50 g)
& # 8211 garlic 3 cloves (10 g)
& # 8211 goat cheese 150 g
& # 8211 parmesan 60 g
& # 8211 dried thyme 1 teaspoon topped
& # 8211 dried rosemary 1 teaspoon tip
& # 8211 butter 30 g
& # 8211 salt, ground pepper
+ green parsley, for decoration

Bring the soup to the boil, add the onion (finely chopped), garlic (passed through the press), dried thyme and rosemary. Let it simmer on low heat for about 3-4 minutes. During this time, in a larger pot, mix the milk and cream and put them on the fire. Strain, over them, the soup infused with onions, garlic and herbs. Bring the mixture to the boil and put the corn in the rain, stirring constantly with a fork. Continue to stir until the polenta starts to boil. Move the pot to the smallest eye of the stove and let it simmer for 30 minutes, taking care to stir with a fork from time to time. Remove from the heat, add the grated goat cheese, grated Parmesan cheese and butter. Season with salt and add ground pepper to taste.

Serve immediately, with green parsley on top, either with the chicken with orange and ginger jam, or with other chicken or pork steaks.


Mushroom polenta

Preparation time 5 minutes

Cooking time 30 minutes

Ingredients

  • 4 & # 32 tablespoons & # 32 olive oil
  • 350 & # 32 g & # 32 mushrooms
  • 2 & # 32 cloves & # 32 garlic
  • 1 & # 32 tablespoon & # 32 chopped thyme
  • 1 & # 32 tbsp & # 32 truffle oil
  • 500 & # 32 ml & # 32 vegetable soup
  • 80 & # 32 g & # 32 malai
  • 80 & # 32 g & # 32 parmesan
  • 30 & # 32 g & # 32 unt
  • 1 & # 32 teaspoon & # 32 rosemary & # 32 chopped
  • 100 & # 32 g & # 32 goat cheese
  • salt and pepper

In a medium frying pan add 2 tablespoons of olive oil. After the oil has warmed up well, I put half of the amount of mushrooms and fry them for a few minutes until they acquire a slightly brown color. They are best done if I don't move them too much, so they stay in more contact with the pan. Do the same with the other half of the mushrooms. Turn off the heat and then mix all the mushrooms with garlic, thyme, truffle oil, salt and pepper. I keep them warm somewhere, possibly put a lid on them.

Boil the vegetable soup until it boils (an onion, a carrot, a parsnip or celery and salt and pepper). Add the cornstarch lightly and reduce the heat to a minimum. Stir constantly with a wooden spoon until the polenta comes off the edges of the pan, but it is almost fluid. I turn the oven to maximum. When the polenta is ready, add the parmesan, butter and rosemary. Season to taste with salt and pepper. I put the food foil on an oven tray, spread the polenta and put the goat cheese on top. Leave in the oven until the cheese melts. Add the mushrooms with their sauce and let them heat for another minute in the oven. Serve hot with loved ones, in my case with my better half & lt3

It is said that polenta has no flavor at all but a ton of salt and pepper. Eh, you can add some butter and cheese and get a fur result. The same can be obtained with some spices and butter.


Video: EASY WESTERN OMELETTE With Delicious Flavour Of Green Onions. Very Easy Quick u0026 Delicious Recipe. (July 2022).


Comments:

  1. Girard

    I consider, that you commit an error. I can prove it. Write to me in PM, we will communicate.

  2. Mazujar

    I pushed that idea away :)

  3. Samull

    Thank you for the information, now I will not admit such a mistake.

  4. Alim

    Certainly. All above told the truth.



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