Category: Recipes

4 Ingredient Cacio e Pepe Udon Recipe · i am a food blog i am a food blog

If you’re looking for a fast and easy way to satisfy your noodle craving, this four ingredient cacio e pepe udon recipe is here for you. Your typical cacio e pepe takes at least 10 minutes to cook the pasta. But if you love T H I C C noodles, udon is for you. And, bonus, they cook up in a flash. If you use those frozen/fresh udon bricks you find at the Asian grocery store, they’re essentially ready to eat in about 2 minutes. Toss with some butter, pepper, and cheese, and you’re in satisfaction city.

4 Ingredient Cacio e Pepe Udon Recipe | www.iamafoodblog.com

4 Ingredient Cacio e Pepe Udon Recipe | www.iamafoodblog.com

4 Ingredient Cacio e Pepe Udon Recipe
serves 1


  • 1 brick frozen/fresh udon
  • 1 tablespoon butter
  • 1 cup finely grated parmesan
  • plenty of cracked black pepper

Bring a pot of water up to a boil. Cook the udon according to the instructions.

While that’s cooking, heat up the butter along with the pepper in a pan.

When the udon is done, drain and add to the pan with the butter and toss. Remove from the heat and add the cheese, tossing, until cheese is melted. Loosen with a bit of udon cooking water if needed.

Enjoy immediately!

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Broccoli Salad with Couscous and Tahini Dressing

Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Post sponsored by Bob’s Red Mill. See below for more details.

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.

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Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Broccoli Salad with Couscous and Tahini Dressing


Ingredients

Broccoli

1 lb broccoli (florets and stems)

1 tablespoon olive oil

Pinch of salt

Salad

1/2 cup whole wheat pearl couscous

1 cup vegetable broth

¼ cup almonds

Dressing

⅓ cup olive oil

3 tablespoons tahini

3 tablespoons lemon juice

2 tablespoons Bob’s Red Mill nutritional yeast

¼ teaspoon salt

¼ teaspoon black pepper

Water, for thinning


Instructions

  • Heat your oven to 425˚F. Remove the stems, trim off about 1” from the base, and then peel the stems. Cut into roughly ½” cubes. Chop the florets into bite sized pieces then place both the florets and stems on a sheet tray. Toss with the olive oil and salt. Roast until tender, about 20 minutes.
  • While the broccoli is roasting. Combine the couscous with the broth in a pot. Bring to a boil, reduce to a simmer, and cook until the broth is absorbed and the couscous is tender, about 10 minutes. Remove from heat and let rest while finishing the rest of the recipe.
  • Combine the ingredients for the dressing in a bowl and whisk vigorously. Thin with water if needed, the dressing should be easily pourable- this will help it cover the couscous before it all soaks in.
  • Once everything is ready, toss the broccoli in a bowl along with the couscous, and the sliced almonds. Pour the dressing over and toss until everything is well combined.

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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7 Ingredient Chicken Adobo Recipe · i am a food blog i am a food blog

Chicken and rice is one of those dishes I absolutely love eating. There’s something so comforting about the combination. Growing up, it was always on the menu: fast, easy, and a no brainer for my mom to make for a weeknight dinner. It was the one thing that I would consistently eat as a child and even now, it’s completely nostalgic for me: true comfort food. It seems like the world agrees with me – every culture has its own version, each one comforting in its own way.

It was always the best day of the week when my mom would come home from the Chinese butcher with a Styrofoam box of glistening soy sauce chicken. We would make rice in our trusty rice cooker and the taste of the chicken-y soy sauce on fluffy white rice was to me, one of the best flavors of childhood. My other favorite was when my mom would make Hainanese chicken: a simple dish of chicken poached in a flavorful broth seasoned with ginger and garlic. The chicken was unbelievably tender and a perfect match to the extra chicken-y rice that was made by toasting rice in chicken fat before cooking it in chicken broth. So good.

Now, when I’m looking for something new and comforting, I look towards chicken rice – I’m forever searching for new iterations. I love the Japanese version, oyakodon: chicken stewed in savory dashi with creamy eggs over a bowl of white rice, creamy chicken casserole, arroz con pollo, and of course Filipino chicken adobo.

Adobo is the unofficial national dish of the Philippines. It’s garlicky, vinegary, saucy, and addictive. It’s a little confusing because when you think adobo, you might think of Mexican or Spanish food. In fact, the word adobo actually means sauce or marinade in Spanish, and in this case, it’s a sauce made of soy and vinegar.

All you need is chicken (preferably skin on bone in chicken thighs), vinegar, soy sauce, garlic, black peppercorns, and bay leaves. Because it’s such a popular dish, these five ingredients change from person to person. Sometimes people add in a bit of sugar or even coconut milk. Everyone has their own way of making chicken adobo. Here, we kept it simple, with just seven ingredients.

I think it’s the simplicity that makes it taste so good. The fact that so few ingredients can combine together and make it more complex than the sum of its parts is amazing. What are you waiting for, make this tonight and absolutely serve it up with lots of fluffy white rice to soak up all that delicious sauce!

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

Chicken Adobo Recipe | www.iamafoodblog.com

7 Ingredient Chicken Adobo Recipe
serves 4


  • 1 tablespoon oil
  • 8 bone in, skin on chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon whole black peppercorns
  • 1 head garlic, peeled
  • 2 bay leaves

Marinate the chicken in the soy sauce, rice vinegar, sugar, pepper, garlic, and bay leaves for one hour minimum.

In a dutch oven, heat up the oil over medium high heat. Brown the chicken skin side down, in batches if needed, then add the marinade.  Top with enough water to almost cover. 

Bring to a boil, then turn to a simmer, and cook uncovered for about an hour. The sauce will be brothy and thin. If desired, remove the chicken and simmer the sauce to thicken.

Enjoy with fluffy white rice.

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Dorm Room Microwave Mug Mac & Cheese · i am a food blog i am a food blog

This recipe is perfect for anyone without access to a full kitchen, or maybe just anyone who’s feeling lazy but not too short on time. To be honest, microwave mac & cheese takes just as long as stovetop mac & cheese, but the benefit is: you don’t have to wash anything but a mug, and that’s worth a recipe in itself.

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese Recipe
serves 1


  • 1/2 cup small macaroni
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup shredded cheese

via The Kitchn

In a very large microwaveable mug, combine the macaroni, water, and salt. Stir to combine then place on a microwave safe plate.

Microwave in two minutes intervals, stirring in between, about 10 minutes total, until all the water is absorbed and the macaroni is tender.

Stir in the milk and cheese and microwave for 30 seconds, or until cheese is melted. Enjoy immediately.

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Easy Oven Baked Chinese Sweet and Sour Pork · i am a food blog i am a food blog

Everyone knows and loves sweet and sour pork, right? Some people don’t know that sweet and sour pork is totally deep fried and not all that healthy. This is an easy, healthy, just as delicious homemade version with no added oil and no deep frying. The sauce is as authentic as you’d find in any Chinese household or restaurant, and this was so good the two of us demolished over a pound of it in under 10 minutes.

Cooking Notes
Is that ketchup in the ingredients list? Yes. Not only was ketchup invented in China anyway, it’s perfectly normal to use and is pretty much the accepted standard method to get that unique tanginess you find in sweet and sour pork.

If you want the pork crispier and you have a can of cooking spray such as pam handy, hit it with a light coat of oil before you dust with corn starch to get even more crunch.

What do you need?
A baking sheet with a rack that fits and a non stick pan.

How do you serve it?
Serve with rice.

Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

Easy Oven Baked Chinese Sweet and Sour Pork
Serves 2-4


  • 1lb pork shoulder, cubed
  • 2 tablespoons cornstarch
  • 1/4 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons vinegar (rice vinegar recommended)
  • 1 tablespoon light soy sauce
  • 1 bell pepper, roughly chopped
  • 1/2 onion, roughly chopped

1. Preheat your oven to 450ºF and season your pork with salt and pepper.
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

2. Transfer your pork to a plastic bag or ziploc bag along with 1 tablespoon of cornstarch. Shake well until the pork is lightly coated and then place on an oiled tray in a foil lined baking sheet.
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

3. Bake your pork for 40 minutes, flipping once after 20 minutes.
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

4. While the pork is baking, add the remaining 1 tablespoon of cornstarch to 1 tablespoon of water in a cup and stir until a smooth slurry forms.
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

5. Make your sauce by adding sugar, ketchup, vinegar, soy sauce, corn starch slurry, and 1/4 cup of water to a pan and bringing it to a boil. Once boiling, turn the heat to low and add your vegetables. Cook until your desired doneness and then remove from heat (for us that means almost raw).
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

6. Add your pork to the sauce and toss until well coated. Enjoy!
Easy Oven Baked Chinese Sweet and Sour Pork | www.iamafoodblog.com

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

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Air Fryer Vietnamese Chicken Wings · i am a food blog i am a food blog

If you’ve be interested in making an air fryer chicken wings and have been on the fence about it, I’m here to tell you: do it. They ended up crispy and perfectly cooked. We demolished these in 10 minutes flat. They were so good.

Ever since we got our air fryer, I’ve been wanting to make chicken wings and just 30 minutes ago, we did it!

Mike made these since I’m still suffering from RSI. I’m still using dictation so if this looks weird, you know why.

Anyway, I went with a combination of cornstarch and potato starch for the ultimate crispiness, but if you only have cornstarch, that works too. The genius of this recipe is the spice mix, which Mike came up with. It’s garlic-y and savory and just a hint sweet and really addictive. Make these wings, you won’t regret it!

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings | www.iamafoodblog.com

Air Fryer Vietnamese Chicken Wings
serves 2


Wings

  • 1.5 lbs wings
  • salt and freshly ground pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon potato starch

Spice Mix

  • 2 teaspoons sugar
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Green Onion Sauce

  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 2 tablespoons sliced green onions
  • 1-2 teaspoons fish sauce

Pat the wings dry with paper towels season with salt and pepper. Put in a bag with cornstarch and potato starch. Shake to coat. Place in the basket of the air fryer being sure not to crowd. Cook at 400°F for 15 minutes. Flip the wings and cook for another five minutes at 400°F.

While the wings are cooking, make the green onion sauce. In a small pot, combine the oil, garlic, and green onions. Cook over low heat for five minutes. Stir in the fish sauce and set aside.

When the wings are done, toss with the spice mix. Serve with the green onion sauce, sliced red onions, and cilantro.

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Small Batch 2 Ingredient Palmiers Recipe i am a food blog

Filling in for Steph as she recovers from self-induced smartphone elbow and probably carpal tunnel syndrome.

I love palmiers. As someone who doesn’t really go in for most things in a bakery, a good palmier is a lifesaver for me when I get roped into a “cute cafe” date (click that link, it’s from 7!! years ago). Steph really loves whiling away lazy afternoons in cute trendy cafes, but for me, they hold almost zero appeal: no beer, no fries, no chicken wings, and hard-to-find seating, usually. Give me a brewpub any day.

Once in a while a new trendy bakery/cafe opens up and I’ll take Steph, and inevitably nothing on the menu appeals, but if they make croissants in house, they almost always have palmiers as well. For me, nothing is a better sign of a good bakery than their palmiers: sweet, crispy, flaky, and much much cheaper than a $4 croissant or a $5 pain au chocolat, but still an addictive excuse to consume a stick of butter.

I’m not even picky about them. A entire box of supermarket palmiers and a glass of whisky as dinner and I’m in heaven. This recipe is for those late-at-night times when you can’t be bothered to go to the grocery store (or it’s closed), but, if you’re like us, you have a roll or two of puff pastry in the freezer. I could lie and say I made these for Steph but in reality, she demanded that she was still useful and insisted on making these for me tonight, so this is her recipe. My only contribution is writing this post plus a pro tip: buy the all-butter puff pastry, it makes a huge difference.

Making these made her arm worse, she should have continued resting it. Send Steph good thoughts!

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Small Batch 2 Ingredient Palmiers Recipe
makes 10 pinwheel palmiers


  • 1 sheet store bought puff pastry, thawed
  • 1/3 cup sugar

Heat the oven to 350°F and line a baking sheet with parchment paper.

Cut the puff pastry into 3 equal pieces.

Dust your work area with an even layer of sugar. Lay out 1 piece puff pastry and sprinkle on more sugar. Use a rolling pin to gently roll the sugar into the pastry. Repeat with remaining sheets of puff pastry. Roll up like you’d roll a carpet when you’re moving. When you run out of pastry, squish another on one on just like rolling up an extra rug. Wrap tightly in saran wrap and freeze until firm about 10 minutes.

Sliced the roll into 10 even slices and place on the parchment paper lined baking sheet. Bake until golden, about 20 minutes, rotating halfway through. Let cool and enjoy.

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How to Make a Twice Baked Lucky Charms Almond Croissant · i am a food blog i am a food blog

If you love twice baked almond croissants, you’re going to love this twice baked Lucky Charms Almond croissant. It’s super simple and looks amazing, like you spent either a ton of money or time on it. And the best part is that it tastes great too! So many times I’ve been disappointed by “Instagram” food, but this croissant definitely didn’t disappoint.

I’ve been wanting to make twice baked almond croissants from some time now. They’re one of my all time favorite things to get at bakeries. They’re really easy to make too: take a croissant, halve it, spread some almond cream in the middle, put it back together, brush it with more almond cream and coat it in almonds. The outsides get all crispy and crunchy from the almonds and the insides are full of delicious almond cream deliciousness.

Anyway, instead of going to typical twice baked route, I went rogue and did a Lucky Charms version. Lucky Charms were on sale at the store this week and I bought us a small box as a treat. I was saying that I wanted to do some Lucky Charms foods and Mike came up with the idea of a croissant and I just ran with it.

Instead of just sticking Lucky Charms marshmallows on top of the croissant, I also added crushed cereal to the almond cream and a bit of uncrushed cereal in the middle. The result was a super Lucky Charms flavored croissant. To be honest, I was kinda of worried that this would be totally over the top, but Mike and devoured it. It was SO GOOD.

How to Make a Twice Baked Lucky Charms Almond Croissant | www.iamafoodblog.com

How to Make a Twice Baked Lucky Charms Almond Croissant | www.iamafoodblog.com

How to Make a Twice Baked Lucky Charms Almond Croissant | www.iamafoodblog.com

How to Make a Twice Baked Lucky Charms Almond Croissant | www.iamafoodblog.com

How to Make a Twice Baked Lucky Charms Almond Croissant
makes one croissant


  • 1.5 tablespoons butter
  • 1.5 tablespoons sugar
  • 10 grams egg, about 1 teaspoon
  • splash vanilla
  • 2 tablespoons ground almonds
  • 2 teaspoons crushed Lucky Charms cereal
  • 1/2 tablespoon flour
  • pinch of salt
  • 1 good quality croissant
  • 1/4 cup Lucky Charms cereal (I went with the chocolate variety)
  • 1/4 cup Lucky Charms marshmallows

Heat the oven to to 350°F.

Cream together the butter and sugar. Mix in the egg and vanilla. Stir in the crushed cereal, flour, and a pinch of salt.

Cut the croissant in half and spread on the cereal almond cream, saving 1 tablespoon for the top of the croissant. Sprinkle on the cereal and top with the other half of the croissant.

Bake for 10 minutes then remove from the oven. Microwave the remaining cereal almond cream for 10 seconds and brush on top of the croissant. Sprinkle on the marshmallows and bake for another five minutes. Let cool completely before enjoying.

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Snickerdoodle Lucky Charms Cookies · i am a food blog i am a food blog

Soft and chewy cinnamon-y sugar snickerdoodles with sweet and crispy Lucky Charms marshmallows mixed right in. Make these for a St. Patrick’s Day treat and you’ll be the luckiest person around.

I recently hurt my arm and it’s been a real pain the the…arm. I’m not sure if it’s RSI (I hope it isn’t) or if it’s some sort of freak pain that will go away soon, but either way it’s been driving me crazy because I can’t really use my right arm to full capacity. Which brings me to how I made these cookies: I got Mike to cream together the butter and sugar because I’m really trying to minimize using my arm. I handed him a bowl of butter and asked if he could cream it and he said: sure, but where’s the sugar?

And that’s when I realized the difference between Mike’s snickerdoodles and mine. See, I’ve always liked Mike’s snickerdooles more than mine, even when we use the same recipe. And I think the reason is: I cream my butter then add the sugar, but Mike creams together. I have no idea why I cream my sugar without butter but from now on, I’m creaming together, especially when it comes to snickerdoodles.

Anyway, these are just your classic Mrs. Sigg’s but with some Lucky Charms marshmallows thrown in because I’m on a Lucky Charms kick and I thought they would be cute and tasty. And they were! Crispy yet marshmallowy in a soft and chewy snickerdoodle. Pure cookie goodness.

Snickerdoodle Lucky Charms Cookies | www.iamafoodblog.com

Snickerdoodle Lucky Charms Cookies | www.iamafoodblog.com

Snickerdoodle Lucky Charms Cookies | www.iamafoodblog.com

Snickerdoodle Lucky Charms Cookies | www.iamafoodblog.com

Snickerdoodle Lucky Charms Cookies
makes 9 cookies


  • 1/4 cup butter
  • 1/4 cup + 2 tablespoons sugar
  • 1/2 egg (about 1.5 tablespoons)
  • 1/2 teaspoon vanilla
  • 2/3 cup + 1 teaspoon flour (85 grams)
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup Lucky Charms marshmallows
  • 1 1/2 tablespoons sugar mixed with 1/2 teaspoon cinnamon

Line a baking sheet with parchment paper. Heat the oven to 400°F.

In a bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Stir in the flour, cream of tartar, baking soda, and salt. Stir in the marshmallows.

In a small bowl, mix together the sugar and cinnamon. Scoop cookie dough using a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls), and roll in the cinnamon-sugar, then place on a parchment paper lined cookie sheet, 2 inches apart.

Bake for 8-10 minute or until golden. If desired, press some extra marshmallows into the tops. Enjoy!

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Herby Kale Omelette with Manchego Cheese

Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.

Tarragon

I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!

Vegan-it

Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.

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Herby Kale Sauce Omelette


Description

A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.


Ingredients

Sauce (makes more than one omelette)

2 cups packed blanched kale

⅓ cup chopped scallions (2 to 3)

¼ cup packed parsley

1 tablespoon packed tarragon

Juice from one lemon

¼ cup olive oil

¼ cup-ish of water

½ teaspoon salt

Omelette

2 large eggs

1 tablespoon heavy cream

Pinch of salt

2 teaspoons ghee

2 tablespoon grated manchego


Instructions

  • Bring a pot of salted water to a boil and have a bowl of ice water ready. Destem and give the kale a rough chop. Drop in the water and blanch for about 1 ½ to 2 minutes, the kale should be bright green. Transfer to the ice bath and let cool.
  • Once the kale is cool, place in a blender along with the scallions, herbs, lemon, olive oil, water, and salt. Puree until mostly smooth.
  • Whisk the eggs, cream, and egg together. Heat an 8” skillet over medium-low heat. Add the ghee and once that melts, add in the egg mixture. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs.
  • Add the two tablespoons of sauce before the omelette is fully set, letting swirl into the uncooked egg. Continue to cook until the omelette is mostly set. flip the omelette over and sprinkle with the cheese. Fold the omelette, turn off the heat, and let rest for a minute or two, just enough to melt the cheese.
  • Serve the omelette with extra sauce and crushed red pepper (if desired).

Close-up photograph of kale sauce omelette with manchego cheese.

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