I felt lazy this Sunday so I made an omelette that I had eaten in a hotel.

  • Tautvydaxx@lemmy.worldOP
    link
    fedilink
    English
    arrow-up
    25
    ·
    edit-2
    4 days ago

    This recipe i usually use for an omelette. In a pan, cook the ham, pepper, tomato, mushrooms, onion. while they are cooking in a bowl mix a few eggs with a little milk and a tablespoon of flour, a pinch of salt and pepper. When they are done cooking cut a few croissants in half and press them so they look like boats. Place the croissant on a baking sheet and add the filling from the pan with the egg mixture. Bake in the oven until cooked. my setting is for a convection oven at 220 degrees celsius. when the egg is cooked the croissant is not burnt.

    Forgot to add the cheese.

      • Duranie@literature.cafe
        link
        fedilink
        English
        arrow-up
        3
        ·
        4 days ago

        A lot of restaurants add a dab of pancake batter to scrambled eggs to help make them fluffy. In that case there’s some leavening in the batter. I guess a touch of plain flour would add a little body to it? I wonder if self rising flour would be a better choice for fluff?

        • Tautvydaxx@lemmy.worldOP
          link
          fedilink
          English
          arrow-up
          2
          ·
          4 days ago

          Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.