My kids LOVE the tortilla-omelet “solution” for their easy dinner meal. It is not too "heavy" but it’s satisfying.
Ingredients:
2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground black pepper, for taste
Shredded cheese
Any vegetables that you like in your omelet – chopped carrots, chopped green onions, chopped mushrooms, chopped onions, chopped bell pepper, spinach etc.
Preparation:
Omelets should always be cooked in a nonstick sauté pan. It is also recommended to use a heat-resistant rubber spatula.
Crack the eggs into a glass mixing bowl and beat them until they turn into a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the chopped vegetables and sauté until tender.
Add the milk to the eggs and season to taste with salt and black pepper. Then, whisk it well. You’re trying to beat as much air as possible into the eggs.
Pour in the eggs to the pan. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's almost no liquid left (Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula). Put on the top of it shredded cheese.
Put on top of it one Tortilla. Flip the tortilla-omelet over (now the tortilla side is on the pan). Cook for another few minutes, until there is no uncooked egg left and the tortilla golden brown.
With your spatula, lift one edge of the tortilla and fold it across 1/3 of it and fold it again to the edges line up. Cook for another minute or so, but don't overcook.
Transfer the finished tortilla-omelet to a plate. Cut to half (it’s easier to eat) and serve.
Garnish with chopped fresh herbs if desired.
Ingredients:
2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground black pepper, for taste
Shredded cheese
Any vegetables that you like in your omelet – chopped carrots, chopped green onions, chopped mushrooms, chopped onions, chopped bell pepper, spinach etc.
Preparation:
Omelets should always be cooked in a nonstick sauté pan. It is also recommended to use a heat-resistant rubber spatula.
Crack the eggs into a glass mixing bowl and beat them until they turn into a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the chopped vegetables and sauté until tender.
Add the milk to the eggs and season to taste with salt and black pepper. Then, whisk it well. You’re trying to beat as much air as possible into the eggs.
Pour in the eggs to the pan. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
Put on top of it one Tortilla. Flip the tortilla-omelet over (now the tortilla side is on the pan). Cook for another few minutes, until there is no uncooked egg left and the tortilla golden brown.
With your spatula, lift one edge of the tortilla and fold it across 1/3 of it and fold it again to the edges line up. Cook for another minute or so, but don't overcook.
Transfer the finished tortilla-omelet to a plate. Cut to half (it’s easier to eat) and serve.
Garnish with chopped fresh herbs if desired.
אוהבים אותנו בפייסבוק 
