The eggs are traditionally our ally in the kitchen. They always give delicious and fast food and respond to most cooks, regardless of experience. Boiled, eyes or spratsada, eggs, is the ideal rough solution when there is no time or courage for more. CORVERSE In the form of the omelette and even the oven omelet, the rescue is double, because we can include in our food any vegetables we have in our refrigerator, in a fresh or not so fresh condition, but also because by putting everything in the oven, we don’t have to stand over the pan and wait to turn it over, so it can be baked on the other side. In the oven omelet, you can incorporate whatever cheese remains are in the fridge, but also sausages that you want to use before it is too late. Tip : don’t bake the omelet in a strong oven, because it swells unevenly in some places. ADVERSE oven omelet Materials: 3 large eggs 1/4 cup olive oil 1 onion 1 red pepper 6 large mushrooms 4 potatoes 1/2 cup milk Salt- Pepper 200 g slice grated or any cheese you have toast Run: Heat the olive oil in a large pan. Clean and cut the potatoes into small cubes and place them in the pan over medium heat to soften for about 10 minutes. Add the onion in thin slices and allow it to become transparent for 5 minutes. Add the mushrooms in slices and pepper. Turn the heat on. We bribe a small baking pan or ceramic vessel. Put toast on the bottom and side of the utensils. Put the vegetables on the baking pan. Beat the eggs with milk and salt and pepper. Pour over the vegetables. Add the cheese over. Bake in a preheated oven at 160° C for about 30 minutes, until it swells. Serve with cool green salad.
Oven omelet: The easy and delicious solution for all hours
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