Broccoli and Cheese omelette | Broccoli omelette recipe | Simple Breakfast recipes
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Broccoli and Cheese omelette | Broccoli omelette recipe | Simple Breakfast recipes | How to make healthy broccoli omelette | Omelette with cheddar cheese
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Broccoli and Cheese omelette | Broccoli omelette recipe | Simple Breakfast recipes | How to make healthy broccoli omelette | Omelette with cheddar cheese
Broccoli Cheese Omelette | Keto Recipe | Healthy Breakfast Recipe by Good Food Kitchen
Good Food Kitchen presents #highproteinbreakfastrecipe loaded with nutrients. This #ketoomelette is a great way to start the day & this #lowcarbomelette with brocolli & cheese is a perfectly balanced dish. This #healthybreakfastrecipe is best to eat after workout.
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Do you have broccoli? - Then make this wonderful breakfast | Broccoli omelette
Broccoli omelet - fast and healthy breakfast recipe.
Ingredients:
Broccoli
5 eggs
Black pepper, salt
Mozzarella cheese
Cook for 8 to 10 minutes over medium heat.
Bon Appetit!
Mediterranean Broccoli & Cheese Omelet Breakfast Recipe
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled eggs). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions, or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water
History:
The earliest omelettes are believed to have originated in ancient Persia. 65 According to Breakfast: A History, they were nearly indistinguishable from the Iranian dish kookoo sabzi.
According to Alan Davidson, the French word omelette (French:) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Parisin 1393. Rabelais (Gargantua and Pantagruel, ) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).
Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives and tarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The kirsch omelette (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsh or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me. The omelette itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.
(From Wikipedia, the free encyclopedia)
Ingredients ????????❣️
250g of broccoli
3 Eggs
Salt to taste
1 tablespoon fresh dill
1/2 chopped onion
1/2 teaspoon black pepper ( or to taste )
20- 25g mozzarella Cheese
2 tablespoon olive oil
Hot water
????KFC Fried Chicken
???? Stuffed Bell Pepper