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Ham and Cheese Soufflé Omelette

Ingredients

6 eggs

100 g ham

1 leek

50 g butter

200 ml sour cream

100 ml 25% cream

50 g Emmental cheese

Nutmeg to taste

Parsley to taste

Salt to taste

Pepper to taste

Whisk the eggs with sour cream, cream, chopped parsley, nutmeg, salt, and pepper. Mix the mixture with the grated cheese.

Cut the ham into 0.5 cm cubes and fry in butter until lightly golden. Then add the chopped leek (white part only) and fry until soft.

 Pour the egg mixture over the pan and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for twenty minutes. Check that the omelette is cooked through (using any tactile method—a spoon, fork, or a hygienically clean finger). Remove the finished omelette from the oven, let it cool for a few minutes to make it easier to cut into portions, and serve.

This is a basic recipe that can be adapted to any scenario. In addition to ham and cheese, you can add any lightly fried vegetables, bacon, smoked or salted fish, and any kind of meat, remembering to chop it finely.

Enjoy!

Spicy Fried Olives Stuffed with Cheese

Ingredients

Ricotta cheese 2 tbsp

Philadelphia cheese 2 tbsp

Chili sauce 2 tbsp

Honey 2 tbsp

Olives 50

Breadcrumbs 1/2 cup

Parmesan cheese 1/4 cup

Flour 1/4 cup

Egg 1

Vegetable oil

In a bowl, combine the ricotta, cream cheese, hot sauce, and honey until smooth. Place in a pastry bag or a regular plastic bag (if you need to trim the tip, cut it thinly). Fill the pitted olives with this mixture.

Mix the breadcrumbs with the Parmesan cheese. In another bowl, beat the egg. In a third, add the flour. Dredge the olives in flour, then dip them in egg, and then in breadcrumbs. Heat the oil in a saucepan and fry the olives in several batches until golden brown. Remove with a slotted spoon. Cool and serve as a beer snack.

Enjoy!

Omelet Snack Cake

Ingredients

11 eggs

4 teaspoons flour

4 tablespoons cream

250 g cheese

3 tablespoons tomato sauce

salt

5 tablespoons mayonnaise

3 cloves garlic

2 tablespoons herbs

80 g spinach

green chili pepper to taste

40 g olives

cloves to taste



First, prepare 4 omelets of different colors. The order in which they will be placed in the cake is from bottom to top: red-orange, yellow, green, white. Separate the whites of 4 eggs from the yolks, beat until foamy, and continue beating. Add 1 tablespoon grated cheese, 1 tablespoon cream, 1 teaspoon flour, and salt. Finally, add the sliced olives.

 

Bake the white omelet in a frying pan, covered, until done. Set aside to cool.



Prepare the yellow omelet. Beat the previously separated yolks of 4 eggs, add 1 teaspoon of flour, 1 tablespoon of cream, 1 tablespoon of grated cheese, and salt. Beat the mixture again. Bake.



Prepare the green omelet. Add 1 teaspoon of flour, 1 tablespoon of cream, 1 tablespoon of grated cheese, and spinach to 3 eggs, add salt, and beat.



Bake the green omelet in a frying pan, covered, until done. Set aside to cool.



Prepare the red-orange omelet. Add 1 teaspoon of flour, 1 tablespoon of cream, 1 tablespoon of grated cheese, ground red pepper (hot, to taste), and 3 tablespoons of tomato sauce to three eggs. Whisk and bake in a frying pan, covered. Set aside to cool.

Finely grate the cheese for the cream, crush the garlic, and add the mayonnaise. Mix everything thoroughly. Add mashed herbs to 2/3 of the cream—this cream will be used for layering the omelettes.

Assemble the cake. Lay the layers in order and spread with cream. Coat the top and sides of the cake with white cream. Decorate with grated egg.

Enjoy!

Herring and Vegetable Roll

Ingredients

4 beets

4 carrots

3 potatoes

2 eggs

1 herring

1 onion

100 g mayonnaise

Salt

Cook all vegetables the day before and chill thoroughly (2-3 hours in the refrigerator). Fillet the herring, remove as many bones as possible, and dice finely.

Finely chop the onion and mix with the chopped herring. Peel the vegetables and grate them finely.

Peel the eggs and grate them finely. Squeeze the grated beets and spread them in a layer on plastic wrap. Season with salt. Cover with plastic wrap or a bag and press lightly.

Add carrots to the beets. The carrot layer should be slightly smaller (usually narrower) than the beet layer. Season with salt, cover with a plastic bag, and compact it slightly. Spread with mayonnaise.

Place a layer of grated potatoes on top of the carrots. It should also be slightly smaller than the previous carrot layer. Season with salt, compact it, and spread with mayonnaise.

Place a layer of egg on top of the potatoes, which should also be slightly smaller than the previous potato layer. Salt, compact it, and spread with mayonnaise. Place a mound of herring and onion in the center. Roll everything up, crimping the edges.

Transfer to a serving platter and remove the plastic wrap. Garnish the roll with parsley leaves immediately after assembly and refrigerate for 2-3 hours. Decorate with mayonnaise flowers before serving.

Bon appétit!

Sweet Apple Omelet



Ingredients

Flour 4 tbsp

Eggs 4

Apples 4

Milk 1 tbsp

Butter 2 tbsp

Salt 1/8 tsp

Vanillin 1/8 tsp

Peel medium-sized apples, cut into slices, and lightly sauté with a tablespoon of butter. Place the flour, salt, and vanilla in a bowl. Beat the eggs and mix well. Add the milk and mix again.

Melt the butter in a frying pan or baking dish, pour in some of the mixture, add the apples, and pour in the remaining mixture. Bake in the oven at a medium temperature.

Bon appétit!

Baked Ham and Cheese Buns

Ingredients

16 buns

24 slices of ham

16 slices of cheese

1/4 cup mayonnaise

1.5 tbsp Dijon mustard

8 tbsp butter

1 tsp onion powder

1/2 tsp Worcestershire sauce

1 tbsp poppy seeds

1/4 cup brown sugar

Preheat oven to 200°C. Place one half of a bun with 1.5 slices of ham and one slice of cheese on a baking sheet. Spread a teaspoon of mayonnaise on the other half of the bun and press the bun together. Place the remaining buns in the same manner.

 In a small bowl, combine the mustard, melted butter, onion powder, hot sauce, poppy seeds, and brown sugar.

Stir until smooth and pour the mixture over the buns. Cover with foil and bake for about 10 minutes, then remove the foil and bake for another 5-10 minutes, or until the tops are browned and the cheese is melted.

Enjoy!