Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, my really big omelette bake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
My Really Big Omelette Bake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. My Really Big Omelette Bake is something that I’ve loved my whole life.
Put the butter in a frying pan and melt. Chop mushrooms into small pieces and put in the melted butter. update: So much better than a regular omelet. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be.
To get started with this particular recipe, we must prepare a few ingredients. You can have my really big omelette bake using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make My Really Big Omelette Bake:
- Get 3 medium Potatoes
- Get 1/4 cup Butter
- Take 250 grams Mushrooms chopped
- Prepare 1 medium Onion Chopped small
- Prepare 2 tbsp olive oil
- Make ready 2 Chicken Breast
- Take 1/2 tsp Garlic Granuals
- Prepare 1/2 tsp Paprika
- Take 1/4 tsp Ginger powder
- Prepare 2 tbsp Balsamic Vinegar
- Prepare 6 slice Cooked Ham or Gammon
- Get 4 large Eggs
- Prepare 1/4 cup Milk
- Make ready 1/4 tsp Black Pepper
- Make ready 100 grams Cheese Grated
- Make ready pinch Salt ( optional )
- Prepare 3 Tomatoes
- Make ready 1 Sweet pepper
A delicious low-carb meal your whole family will love! Not to mention this Denver omelet is a very versatile recipe. The baked omelette in the casserole dish can be sliced and served with fork and knife, while the baked omelettes in the cocotte can be simply enjoyed with a spoon. This recipe is very flexible, so feel free to swap the toppings with other toppings of your choice.
Instructions to make My Really Big Omelette Bake:
- Boil potatoes until 3/4 cooked, take them off heat and cool. Chop into cubes about 1 inch. Put the butter in a frying pan and melt. Chop mushrooms into small pieces and put in the melted butter. Fry for 2 minutes. While waiting, chop onions and add them to the fry pan. After 5 minutes take the pan off the heat and strain the onions and mushrooms a little and put them into a medium oven dish, about 3 inches Depth. Add diced potatoes and mix.
- Cut up your chicken into small cubes. Clean off fry pan, heat up the oil, and add your cubed chicken, fry until the chicken is coloured. Add paprika, ginger, garlic mix and fry until it all coated, then add the balsamic vinegar fry a little more then put in sliced ham all cut up and mix. Then strain if any liquid and mix in with the mushroom mixture in the Oven dish mix well.
- In a mixing bowl crack four eggs into it, then pour in the milk and whisk until all mixed well. Add the grated cheese and whisk, then add salt to taste (optional), and the pepper, mix and pour all over the potatoes etc. Its ok if the cheese stays on top, it will still blend in. Chop tomatoes and pepper to garnish on top add a little extra black pepper on top of mixture. Cook on medium heat for 10 mins then low for 20- 30 minutes more on low. Serve with a nice crisp salad.
See our guide on how to fold ingredients for light-as-a-feather texture. A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. Add the shredded cheddar cheese, ham and chives to one half of the omelette. Using a wide spatula gently lift the plain half of the omelette and fold it over the meat and cheese.
So that’s going to wrap this up for this exceptional food my really big omelette bake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
