#omlet recipe

[thetockablog]

"The Bear" Omlette Recipe

“The Bear” Omlette Recipe with Cream Cheese & Potato Chips Ingredients3 large eggs1 Tbsp butter, plus extra for serving3 Tbsp herbed cream cheeseThinly sliced chives, to serveA handful of crushed, sour cream and chives potato chipsSalt and pepper to taste MethodPlace a fine mesh sieve over a medium-sized bowl, and crack in the eggs.Using a fork whisk the eggs until they pass through the sieve…

[t00thpasteface]

im currently making the neopets chocolate omlete because i saw your post!!!!

HAHA NICE!! hope it goes/went well!

my mom's brownie recipe has SIX eggs in it, so as soon as i saw the recipe i was like "okay, this is just a flourless brownie... not that weird." but for anyone curious: the omelet texture is UNMISTAKABLE. be aware if that's something you do/don't like.

and it's really not very sweet— it's more like that bittersweet cocoa flavor. baking cocoa is incredibly bitter and it's easy to assume that a recipe with cocoa will be sweet but that's not necessarily the case.

i wanna try it again with some chocolate syrup to top it!!

[sconebutchbites]

Enjoy some hot and spicy takes - with some salty and bitter notes, and sometimes even sweet because we are all about flavour balance here. For more life help style cooking advice check out @failure-to-omlet

Currently accepting asks about:

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Please help out a disabled freelancer: Buy me a cocktail err, ko-fi

Patreon/newsletter coming eventually. All art on this blog is my own unless otherwise attributed.

[kla1991]

Salvage Spanish Tortilla (recipe)

Alright tumblr, I imagine we pretty much all know the tragedy of feasting on delicious hot french fries and realizing there are going to be some left over. Some of us optimistically put those poor bastards in the fridge, thinking maybe this time they won't turn into cold, soggy, gritty disasters. Some give up the ghost and throw cold fries out right away.

But there is an alternative!

I'll skip the loving memories of my host in Spain cooking delicious tortillas to take to the beach and get right to it. To save those delicious leftover fries, you will need:

A frying pan (small enough that your leftover fries will cover the bottom)

a spatula (the bigger the better)

a small bowl

a fork or whisk

some kind of cooking oil (olive oil is ideal, but you can use anything, including butter)

eggs

Step 1: Coat the frying pan with the cooking oil of your choice, and don't skimp, because if you go too easy on the oil, the tortilla will stick to the pan.

Step 2: Break the fries into bits (about the size of the first joint of your thumb is ideal, but this isn't rocket surgery, just make 'em small). If you wanna do this the fancy way you can use an knife and cutting board, but you can also just rip 'em up with your hands. You want enough bits to cover the bottom of the pan, tightly packed. More tightly packed than that. Tighter, like sardines!

Step 3: Crack 1-3 eggs into a bowl and whisk them until they're completely uniform. Unless you're cooking in a wok, you won't need more than 3 eggs. If you're not sure how many eggs you'll need, whisk them one at a time and add until you get the right effect for step 4.

Step 4: Pour whisked eggs over top of the fries until there's egg in all the little cracks between the fries. Don't drown the fries, just connect them, like grout in a mosaic.

Step 5: Cook the tortilla at slightly less than medium heat. BE PATIENT! Do not poke it or stir it or anything else. Treat the tortilla like you would an omlet or a pancake, let it cook and don't flip it too early. Listen for a crackle, and watch the edges: when the edges look firm and cooked, you're just about ready to flip, give it one more minute.

Step 6: Flip the tortilla, trying to keep it in one piece. This is hard, and if it breaks into pieces, that's okay. Resist the urge to scramble it! Just flip the broken pieces. If you want to cut your tortilla into halves or quarters and flip those, that's a good strategy! Let it sizzle on the other side briefly, it'll take a lot less time than the first side.

The fries might look kinda damp and weird. I promise they're fine. Don't cook this until the fries look dry, you'll set it on fire before tha ever happens.

Once it's cooked on both sides, serve and eat! You can eat it as is, or with ketchup, salsa, or whatever else you want. It might be good with maple syrup if you have a sweet tooth!

This recipe is also workable with home fries and tater tots! Just skip the cutting step and adjust the egg amount as needed.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[mtsainthelens]

made this today, shoutout to persians

[happi-meals]

Pancake Breakfast! 🥞

Pancakes are part of a traditional southern breakfast and I was craving them today.

Theyre sweet and nostalgic, reminding me of grandma's house the most and some breakfasts spent at Cracker Barrel with her when I was little.

One part of learning to cook is the magic that is finding out how my favorite foods dont take magic to make! As in, most of what pertains a meal or even an entré is so simple its suprising to me.

Pancakes, to be a bit reductive here, are just fried batter patties! The most simple consisting of what I made this morning (or rather afternoon lol): flour, oil, water, sugar, and leavening agents.

Here I experimented with my own batter making skills with a vegan twist:

all purpose wheat flour

water

olive oil

salt

brown sugar

honey.

I dont have baking powder but since I understand its purpose in a recipe as a leavening agent, I tried to substitute it with baking soda and apple cider vinegar, which kindaaaa worked? Lol I was gonna use lemon for the acid part, but I didnt want a bright citrus taste for these pancakes. Too experimental and not familiar lol.

With a little reassurance from a skim of internet recipies, what I made turned out not bad! And I was soooo excited when I saw the batter frying and then flipped the cake. Looked just like the Real Thing mama's make!

I wanted to get a lil experimental and add some trail mix inside. I added them a lil too late for my first pancake (sprinkled some ontop of the raw side of the cake i had frying in the pan yikes), so the texture was a bit grainy. Plus the nuts and fruit burned and the cake on that side didnt look as appetizing lol. But since that was my experimental cake, and was also my first try, I gave myself some grace and focused on the overall experience of eating the entire pancake. And all my efforts proved worth it! It wasnt half bad. :-)

I just cant imagine eating pancakes without having two, and I also had wayyy too much leftover batter for just one anyway, so I made another and added the trail mix into the batter bowl before pouring it all in, which proved to be a better choice lol. Since I didnt want to waste all the batter I made, and only intended to make one more pancake, i added it all to the pan for a huge one lol.

It turned out very good, though I do admit I might have to actually buy baking powder for more fluffiness (though the baking soda and acid/cider trick kinda worked! i'll just have to get my proportions down). Also I always over estimate how much oil i need in any given recipie! So it was a bit dense and greasy. But as with all learning experiences, mistakes are inevitable yet valuable!

The rest of my breakfast consisted of a fried egg, baby carrots, a banana, and steamed spinach. Brwakfast wouldnt have sufficed without vegetable elements for me, so I was literally craving vegetable sides rather than just a breakfast of wheat and animal products.

The carrots had a great texture and sweetness, and althought I definitely could have salted the spinachand a egg wayyyy less, the flavors together were supurb. One day I'll have to experiment with making omlets with spinach and vegan cheez bc the flavors are so compatible! 😋

LeEgg frying in LePan. I broke it up a little oops lol.

I found this recipe online of how to improve my vegan pancake making skills for another hearty breakfast. This one also calls for baking powder but i think my baking soda and acid workaround could still work.

I'll def update this post when I try this particular recipe!

[theabstruseone]

The thing to remember with old cookbooks is many of them were written before mass publishing, so they're not really designed for home cooks. These are books written by cooks for castles, keeps, and palaces.

They also assume that you already know how to cook. Which, yeah, modern cookbooks do that too, but they assume you know how to cook with the technology and techniques of that time period in that region. They'll also assume you use the same units of measurement and same access to ingredients.

For an example, imagine you're an alien from another planet trying to make an ancient 21st century Earth recipe called an "omlet" or "omelet" or "omelette" depending on where it's written. It calls for 4 eggs. Many species on ancient Earth laid eggs - birds, reptiles, insects, fish...and many of those were eaten. So you start trying the ones you know were commonly eaten based on records of cooking competitions: Salmon eggs, tuna eggs, ostrich eggs, aged duck eggs. But for some reason, the results never match the description and you can't quite figure out how. Because our cookbooks never feel the need to specify "chicken eggs" since we all know that's the default egg.

Say you're the alien archeologist again and you find that rare document that specifies ancient Earthlings typically used chicken eggs. The instructions say to "beat the eggs". No matter how much punching you do to the eggs - even with the specialized boxing gloves ancient humans used for combat - they just never seem to reach the point you'd expect from the recipe.

Now you've learned what a "whisk" is and figured out what "beating" means for eggs, but now the recipe calls for cheese. Which you know is a byproduct of milk, but you don't know from what animal or how cheese is made. So you make your best guess but can't quite figure out how you "shred" this cottage cheese you've made from sheep's milk.

THAT is what reading old recipes is like. There is a lot of guessing going on because they're not really meant to teach you how to cook but more used as a reference for cooks to help them remember what to do to make different dishes. Books meant for average people didn't start becoming popular until the 1700s and standardized measurements like "cup" and "teaspoon" didn't start until the late 1800s.

Ok so I’ve fallen down a rabbit hole of researching period food & recipes, and,,,,

"one fifteenth century recipe contains the word "Chickens" four times-with four different spellings, of which the first is "Schyconys.""

excuse me medieval people but what the fuck

[mariacallous]

Pini Amir, a Yemenite Jew from Beit Yitzhak in Israel, bakes some of the best flatbread I’ve ever tried: fluffy, thick Yemenite saluf dotted with nigella seeds. When fresh out of his backyard taboon (clay oven), charred here and there for extra flavor, the saluf is dipped in freshly whipped tahini sauce or the lemony juices of a chopped Israeli salad. And it’s simply sublime.

But for Pini, the best part of making his own saluf comes the next day, when the bread starts getting stale. That’s when he puts a large pot of chicken wings, marrow bones and root vegetables on the burner, covers it all with water and cooks a rich chicken soup. Once it’s ready, Pini takes just the broth and mixes in hilbeh (a Yemenite fenugreek condiment, recipe below) and spicy zhug, and crumbles in a large pile of dried saluf to soak it all up. This dish is called ftout, or fatout, and it’s been Pini’s favorite dish since childhood.

“In a way, ftout is really a verb, not a dish,” David Moshe told me from his home in Israel. Moshe is an Israeli with Yemenite roots, an eighth-generation jeweler and a cookbook author who specializes in Yemenite food. 

Fatta (فتّ) in Arabic means “to crumble,” and in this context it means to crumble or break flatbread into small segments and soak in liquid. (The Hebrew word “ptit” means a crumb or morsel and comes from the same root. Ptitim, which is plural for ptit, is the Israeli name for Israeli couscous.)

The Yemenite Jewish ftout is really a part of a bigger family of dishes from the Arab world called fatteh or fatta. They all contain crumbled crispy, sometimes toasted, day-old flatbread that soaks up some of the liquid in a dish. The most popular is fattet hummus from the Levant, a dish of broken toasted pita that’s topped with freshly cooked chickpeas and yogurt and is served for breakfast. Other examples include fatta with eggplant or chickpeas and yogurt on top; with beef, lamb or chicken stews; and even with rice. The famous and delicious fattoush salad comes from the same family. Tharid is another type of fattah dish, popular in the Gulf. In this version, the bread plays a larger role and is topped with a rich vegetable and meat stew. According to the cookbook “Feat – Food of the Islamic World” by Anissa Helou, tharid was Prophet Muhammad’s favorite dish.

Fatteh are usually very homey and messy dishes, and are served within the family, not for guests. Using leftover stale bread instead of tossing it away makes these dishes, which are served all over the Middle East, from Saudi Arabia to Yemen, Egypt, Lebanon and Syria, smart both economically and environmentally.

In the Yemenite Jewish community, the beloved fatout/ftout has several variations. One popular version is made with samneh (fenugreek-spiced clarified butter), eggs and honey. The saluf is broken into pieces and fried in samneh, then mixed with eggs, and sometimes milk, and cooked. It is served with honey and a sprinkle of nigella seeds. Some people serve the dish for lunch before the pre-Yom Kippur meal (Seuda Mafseket). It is sometimes prepared with other Yemenite flatbreads like malawach or lachuh. During Passover, the dish is prepared with broken matzah instead, similar to the Ashkenazi matzah brei. 

Fatta samneh, as the dish is called in Arabic, is still made in Yemen, with variations including chopped dates or bananas, making it a porridge-like breakfast. And since dishes morph and develop with time and change of location, you can find Israeli versions that omit the honey altogether, and mix in Edam-style grated cheese, or sprinkle with za’atar, turning it into a delicious savory omlet.

Another dairy version of ftout is a warm yogurt soup called zom: Yogurt is cooked with a little garlic and samneh, stale saluf is broken inside, and it is served with zhug and lemon. This dish is sometimes eaten after Yom Kippur for break the fast.

But the most famous version, and Pini’s favorite, is the one made with chicken or meat broth. The Yemenite cuisine is known for its soups and it’s only fitting that the Yemenite fatteh would be made with it as well. Just like the famous Yemenite bone marrow soup, available at Yemenite eateries throughout Israel, the soup for the ftout needs to be fatty and rich. That’s why Pini makes his soup with chicken wings, rich with fat from the skin, to which he adds marrow bones or  beef chuck for extra flavor and fat. 

Hilbeh, a popular condiment that is served with every Yemenite meal, is an important component in the ftout. To make it, ground fenugreek seeds are soaked in water overnight, when they become jello-like as they expand. The seeds are then whipped with spices, salt and lemon juice or vinegar. More elaborate versions include chili peppers or zhug, fresh cilantro and even tomato. It is addictive in its own right.

Pini mixes the rich clear broth with a lot of hilbeh, some grated tomatoes and cilantro. He adds a lot of zhug, because as a proud Yemenite he believes that spicy food is always better, and breaks all the stale saluf he has from the day before into the mixture. A few minutes of cooking together is all it takes, and the results, while some may say are not the best-looking, are so delicious, especially with a little lemon on top. For most of us, it’s a flavor combination we’re not familiar with, and I cannot recommend this enough.

Notes:

Fenugreek seeds, preferably ground (not the dry leaves!) are available at most Middle Eastern supermarkets and online. 

A real shortcut would be to use a store-bought chicken broth. Just make sure to mix in some oil (olive oil is fine) or add some bone broth into the chicken broth so it is rich and fatty, as needed.

Another major shortcut is to use store-bought flatbread instead of making your own saluf. Just be sure to use a thick flatbread, not the skinny pita bread available at most American supermarkets; look for Israeli-style pita bread (available at many Kosher supermarkets and some Whole Foods branches) or get Persian flatbreads from a Persian supermarket. (If you’re in Israel, any pita bread is fine.)

You can use the hilbeh as a dip with pita bread. It keeps in the fridge in a sealed container for two days.

Ftout keeps in the fridge for up to four days. Reheat in the microwave.

[abigailjohn2023]

What's the most effective dog sleep for your dog?

Whether it's a post-walkies siesta or even a whole night's recharge to power up for the following day's experience, dogs want to sleep. And with therefore several hours spent snoozing, wherever Fido chooses to obtain their shuteye is imperative to getting into these all-important ZZZs. Though your pet might enjoy a curl on the couch or break in to your sleep as nighttime comes, having a bed of these own means an area that supports their particular needs. But without any two pets rather the same, how will you find the best dog bed for your dog? At Omlet, we've made points easy and removed the guesswork. Here's our information to obtaining your pup's ideal sleep solution. 

From dog to perfect lit surélevé chien The typical pet bed only continues between 6-12 months. We realized we'd to do greater, which explains why we designed your pet dog bed to last an eternity with the Topology pet bed. But, we also realize that a dog's needs change because they age, which led us to generate a selection of toppers to aid every life period of one's four-legged friend. The Topology toppers may simply be zipped faraway from the Topology mattress, put in the washer, and then zipped straight back on for that oh-so-fresh sheets feeling. Or, for as soon as your pet reaches a fresh living stage, zipper on a brand new cover to meet up their modified needs, all while the polyurethane foam help of the Topology mattress stays the same.  abreuvoir chien extérieur

For fun puppies Recently got a pet? We suggest the Topology dog sleep with the Quilted pad, also referred to as the Topology dog bed. The tough substance of the Quilted topper is perfect for those certain incidents and razor-sharp pirana pup teeth. Maybe not persuaded? We'll even change your pad free of charge with the Omlet 180 Day Dog Guarantee system in the impossible event that the dog controls to chew through their cover to the extent it can't be zipped onto their bed within a few months of one's purchase*. 

Very for seniors For elderly canines, opt for the Topology pet bed with the Sheepskin topper. As dogs era, they battle to control their heat, meaning they need added support to keep warm. The faux sheepskin fabric not only provides an additional coating of comfort to help keep them cosy, but combined with the foam bed of the Topology sleep to aid ageing joints, creates a recipe for your pet dog bed of dreams.

Best for your breed It's not merely era that affects deciding on the best dog bed. When it comes to bedrooms, one measurement positively doesn't match all and your dog's breed may also play part in choosing the best sleeping answer for them.

Separation help   All pets can struggle with canine divorce panic, but some breeds such as the border collie, model poodle and bichon frise are far more susceptible to struggling when separated from their owners. Alongside seeking skilled help from the behaviourist, having the proper pet sleep can help, though. The Reinforce dog sleep was properly manufactured to guide the needs of anxious puppies, with increased, wrap-around factors producing a pillow for your puppy to rest their head and sense cocooned in for when they are sensation on edge. 

Mucky puppies It's no key that some dog breeds create a bit more wreck than others. Whether oahu is the soaring coat of a wonderful retriever, a slobbery path from a bloodhound or dull paws dotted about the home, our pets have their own specific methods for featuring people their love. But, these tokens of love, will come at a cost. With a build-up of dust, trash and hair, pet sleep odours may soon spread to the remaining home.

Luckily, the Improve dog sleep has been developed with simple washing and house health in mind. The addresses may be removed in moments and devote the washing machine on a light cycle. And when the covers are back on, your dog's bed will feel and smell model new.  Plus, with the option to customize canine bed with a variety of designer legs, the Reinforce can be improved for easy washing and 360° airflow.

Matches you Another thing to think about when obtaining a dog sleep is the lifestyle. But finding an ideal match for you personally and Fido without compromising on the comfort can be a challenge. We asked ourselves, may we style pet bedrooms that meet their needs and mine? Our solution: Yes, for sure. Whether you are an avid adventurer who loves globetrotting together with your canine partner at your area or even a homebody interior specialist who would like to match their dog sleep to their furnishings, we've a dog bed for you. 

Adventure ahoy The Support dog sleep could be the go-anywhere pet bed. The lightweight product suggests getting your pup's bed on your travels is really a breeze. Hold it in the vehicle for the next experience, and take it out when you're prepared to sleep down at your destination. And filled with the only correct amount of fat filling, the Support pet sleep assures your four-legged friend stays comfortable wherever they are.

Here for the homebodies  Perhaps a gradual stroll along with your dog followed by way of a cosy morning in your superbly decorated house sounds more appealing than a camping trip with Fido? We have got a dog sleep simply for you, too. Our Nest dog bed has been made to offer your pet the ultimate night's rest with dual-side pillow positions, while looking amazing in virtually any home as well. 

Choose from a variety of sustainably found addresses in trademark images, unique to Omlet. For individuals who need a daring place of shade, the abstract Kaleidoscope Prism or Shaded Spruce prints will work great. And to fit any smart inside, the delicate shades of the Corduroy Stone and Corduroy Moss covers are ideal.

Omlet and your dog's bed No two pets are exactly the same, so we don't assume them to have the same wants and desires. That's why we have developed an extensive assortment of pet beds that meet their wants – and yours too. From the Improve dog bed for added support, to Topology pet bedrooms for anyone all-important living phases, to the sustainable and superbly developed Nest dog sleep, or the Cushion pet sleep to visit anywhere, we think the perfect pet bed makes life together with your pet that bit more miraculous for you both.

[verorokoko]

How yesterday went

It was fine. Food came out tasty, even tho I have cooked too much chickpeas and curry had a weird dry texture. Also I have used a recipe that AI gave me for it.

To my breakfast I have added a croissant and sadly forgot to buy kefir, so I didn't have any fermented food.

For dessert I have cooked banana bread with less sugar and ate it with milk.

My partner approved my cooking, that was a happy part of my day.

Today I am eating the same, just had a smaller breakfast. Also, mushrooms in omlet is something elite!!! With some unpronounceable sause it was top tier.

[ketoforyou]

Delicious Keto Omelette Recipe

Delicious keto omlet recipe!

Looking for a keto-friendly breakfast option?

Try this delicious and satisfying keto omelette! Made with eggs, cheese, and a variety of colorful vegetables, this omelette is low in carbs and high in healthy fats, making it the perfect choice for those following a ketogenic diet. The combination of flavors from the sautéed bell peppers, onions, and fresh herbs creates a taste sensation that will leave you wanting more.

Whip up this easy-to-make keto omelette in just a few minutes and kickstart your day with a nutritious and flavorful meal. Whether you're following a keto lifestyle or simply looking for a tasty breakfast option, this keto omelette is a winner!

Ingredients:

3 large eggs

2 tablespoons of heavy cream

1/4 cup of shredded cheddar cheese

1/4 cup of diced bell peppers

1/4 cup of diced onions

2 tablespoons of chopped fresh herbs (such as parsley, basil, or chives)

Salt and pepper to taste1 tablespoon of butter or coconut oil for cooking

Instructions:

In a bowl, crack the eggs and add the heavy cream. Whisk together until well combined. Season with salt and pepper according to your taste.

Heat a non-stick skillet over medium heat and add the butter or coconut oil. Allow it to melt and coat the bottom of the skillet evenly.

Add the diced bell peppers and onions to the skillet. Sauté for about 2-3 minutes until they become tender and slightly caramelized.

Pour the whisked egg mixture into the skillet, making sure it covers the entire surface.

Allow it to cook undisturbed for a minute or until the edges start to set.

Sprinkle the shredded cheddar cheese evenly over the omelette. Then, sprinkle the chopped fresh herbs on top.

Using a spatula, carefully fold one side of the omelette over the filling, creating a half-moon shape.

Press gently to seal the edges.Cook the omelette for an additional minute or until the cheese has melted and the omelette is cooked through.

You can adjust the cooking time depending on how runny or firm you prefer the eggs.

Once the omelette is cooked to your liking, carefully slide it onto a plate.

Garnish with some extra fresh herbs if desired.

Serve the keto omelette hot and enjoy!

Find more delicious keto recipes here!

[pionia-milly]

Watch "Omurice made by a very pretty grandmother (recipe)" on YouTube

Countryside Family Cooking Mukbang - ASMR

Omelet rice is western food and it was kind of popular in japan. One Korean restaurant in japan made Omelet served to Korean but that costumer who was Korean asked wrapping eggs by lice like Korean student lunch box and became popular in Korea 60s and 70s it is very easy recipe and it wasn't popular in japan 80s and 90s lol. Somehow it is Japanese food and I'm not suprise that and who care, but it is western food, it is just changing carbohydrate bread to rice lol. Pizza is Italian, Cutlet is France, Omlet is Spain, Peanut butter is America and Kimchi is Korean and every countries know

[daveslutstaine]

Might screw around a cook something from the medieval e-cookbook I found

[therecipelibrary]

Apple Sauce Omelet

Marion Harland's Complete Cook Book 1906

[hopetastyrecipes-blog]