I cut the pork tenderloin so that I get a thinner and whole strip. I beat the meat strip a little on both sides and sprinkled a little vegeta.
I made an omelet from the 3 eggs, the frozen vegetables and the grated cheese.
I placed the omelet over the piece of meat, then I rolled it. I stuck toothpicks in place. I placed the roll in a heat-resistant dish in which I put a little oil and half a cup of water.
I put the pot in the oven over medium heat for 50-60 minutes.
It is very good and hot and cold.
Pork brain omelette in the oven
The pieces of brain are cleaned of the skin and boiled in hot water with coarse salt for 10 minutes. The cleaned and boiled brain is drained in a sieve.
Grease a heat-resistant glass dish with fresh butter.
The vessel is lined with fine breadcrumbs.
Chicken eggs, fresh, beat with a fork or a fork and mix with sour cream and / or fresh boiled milk (cooled), smoked cheese, grated on a large grater.
The whole pieces of boiled brain are placed in the heat-resistant glass vessel.
Beaten eggs are poured over the brain to cover it. Mix lightly with a fork, so that the beaten egg reaches the bottom of the bowl, and the pieces of brain stay in the liquid. Season with coarse salt and freshly ground peppercorns (for a more intense spice taste).
Place pieces of fresh butter on top of the liquid mixture, which will give shine to the preparation and make it fluffy, mixed with cream / milk.
No problem ! If the cream is quite greasy and you forgot to buy sweet milk, you can use a little cold water. The taste of the dish will not suffer.
If you want a crispy omelet, you can sprinkle breadcrumbs on top of the mixture of eggs, sour cream, milk / water.
The heat-resistant glass dish is placed in the hot oven of the stove, at the right heat.
Don't leave the kitchen! The preparation bakes quite quickly. The liquid mixture swells, wraps around the brain and stifles it.
When the melted butter comes out on the edge of the bowl and the copper color is dominant, the preparation is ready.
Remove the dish from the stove oven and let it cool for 10 minutes, during which time the butter enters the preparation, softening it.
The preparation is cut with a sharp knife, when it is a little cold and the butter completely absorbed. Cut hot, the preparation crumbles and the manner suffers.
The omelet is served with a mashed potato garnish, in which a little Parmesan cheese and green parsley, finely chopped, are put.
A seasonal salad is welcome (yellow and red beds, onions, garlic, bell peppers, cucumbers, greens, olive oil, coarse salt, apple cider vinegar and honey).
A glass of cold beer cannot be missed.
The preparation can be served cold, as a sandwich between 2 pieces of bread, at work, the next day.
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Pork roll with omelette and vegetables - Recipes
A delicious breakfast. otherwise.
-100 g cream cheese
-30 grapes (more or less)
-salt and pepper
In a non-stick pan, make the omelet from the 3 eggs, salt and pepper to taste and let it cool.
After it has cooled, grease the omelette with cream cheese.
Over the cream cheese, put the grapes.
We easily transfer everything on a food foil and roll it easily, like in biscuit salami, without catching the foil inside.
Squeeze well and refrigerate for at least an hour.
After the roll has been refrigerated, with a very sharp knife, cut it into slices.
I assure you. it is absolutely delicious, you no longer need vegetables next to the omelet, the grapes fit perfectly!
How to make Pork Mussel Roll with Mushrooms?
How to prepare pork tenderloin for rolls?
To make a pork tenderloin roll we need a bigger muscle. Mine weighed 650 g, but it's good to have at least 500 g to get a whole roll of flour.
Peel a squash, grate it and fry it.
We get a piece of skinless meat, good for rolling.
How to cut the roll muscle?
With a sharp knife and a thin blade, cut the long muscle in the lower third, but not to the end, but just enough to split the meat.
Now we do the same on the thicker part, from the inside to the outside. We don't beat the meat! We place it only on a board, lightly press it with the palms and season it on both sides with salt and freshly ground black pepper.
What is the best filling for spinach appetizer roll?
The best filling for me is the one with cream cheese and smoked salmon. Spinach with cream cheese and salmon is a perfect combination. They just go perfectly together. The spinach I used for this appetizer roll was frozen spinach leaf by leaf from Bonduelle. It is of very good quality and very tasty. The cream cheese was from the green one, and the smoked salmon was of good quality and without too much salt. Sometimes I hit some extremely salty marks. Of course you can replace salmon with a good quality chicken or turkey ham, bresaola or prosciutto. Choose the best quality products anyway. You need a small amount, so it's worth it.
Before slicing this appetizer roll with spinach, it must be left in the fridge for at least 2 hours. In this way the cream cheese will harden and will be easy to portion. It is very important to roll it as tight as possible, but not enough to break the worktop. With this basic recipe you can make many other options. It depends only on you and your imagination. My father liked it very much, so he told me he wanted it on the holiday table too. For some time he has completely given up meat, so try all kinds of combinations based on fish and vegetables. I also really liked it, so I shared it with my father, but I will definitely do it for the holidays, along with broccoli tart and Telemea cheese.
Omelette with brain and mozzarella
Omelette with brain and mozzarella
I prepared the other day fried brain and every time the pieces of the brain I use remain omelette delicious. That's when I'm especially asked to do it omelette with brain and mozzarella or this cheese depending on what ingredients I have at home at that time.
Ingredients Omelette with brain and mozzarella :
100 g brain
100 g mozzarella
1 bell pepper
chopped green parsley
1-2 diced tomatoes
salt, pepper to taste
2 tablespoons oil (or melted butter)
Preparation Omelette with brain and mozzarella :
brains it is previously scalded in salted water and a little vinegar. Remove and drain. If the pieces are too big, cut them into slices.
Tomatoes are cut in half, the core is removed, and the pulp is cut into cubes. Peel a squash, grate it and cut it into cubes. Beat the eggs with a fork (or fork) until they come off, add the finely chopped parsley, pepper, tomatoes, brains and season with salt and pepper to taste.
To the composition we add 2 tablespoons of oil or melted butter. Pour the egg mixture into a Teflon pan, cover with a lid and set on fire. When the omelette composition starts to thicken, put 100 g diced mozzarella on top.
Place the lid back on the pan and bake until the composition omelette it is well coagulated.
The restaurant at home
A simple, tasty, effective roll. The recipe was written by Taylor (thanks for the idea) on Culinary Art.
- 3 eggs, 100 g sour cream, green olives, green bell peppers, cheese, ham, salt, pepper.
We prepare like this:
Beat the eggs with sour cream, add salt and pepper. Pour into a tray lined with baking paper. Sprinkle the olive slices with small cubes of bell pepper. Put the tray in the preheated oven, over medium heat, about 15 minutes, until the omelet is made. Remove, turn over on another piece of baking paper, carefully peel off the paper from the back. Place thin slices of cheese on top, then slices of ham. Using the paper, roll and let it roll, wrapped in paper for a few minutes.
Serve hot or cold. It can be a hearty breakfast or an appetizer.
Recipe Low Carb
And it's only with vegetables because you can believe it or not, I forgot to put the ribs. But trust me, there was no need. It was as good as it had been, and it went. And not only was there no need for ribs, but next time I will forget about it. And maybe I do even more. As if it still worked. Of course, the imagination can go far and put in the omelet any allowed vegetable or meat or whatever. But be low carb!
& # 8211 4 normal eggs, large or 5 if smaller
& # 8211 fresh parsley while covering the pan
& # 8211 grated cheese enough to cover the pan before the parsley
& # 8211 50 ml of liquid cream (or as much as your heart allows)
& # 8211 salt, pepper and spice drawer & # 8211 curry
& # 8211 a tablespoon of oil? & # 8211 no no, this time we put butter, it's so much better that way
I quickly chopped the peppers and onions of all colors and soaked them in some butter. I left them for a while until they softened, but this time I wanted them more al dente. So I didn't leave them for more than 5 minutes.
In a large enough bowl, I quickly beat the eggs, I added the cream and I beat again quickly and I added a little salt and I beat again quickly and ready that my hand hurts. I put the beaten eggs so hard in the pan and as it showed that it was done on one side, I also mixed it so that it was done with everything. I have seen in some places that even raw eggs are left in some places, but I get used to everything when I see unmade egg. So I always make sure it's very well done. I added a little salt, a little pepper, a lot of curry and because the egg was ready to cook, I turned off the stove, I sprinkled absolutely everywhere a lot of cheese and some fresh parsley.
I left it covered until the cheese melted and here's how good it is to pose (not necessarily to eat).
Low carb as a rule: a total of 15 carbs on the whole pan and 7 per serving because the division is divided into two. By the way, the omelet is a very safe thing to eat in the city. The one that has only ham is totally ZERO carb. So there is no danger. That's because although there are low carb foods that we could easily order, I can't seem to ask the waiter: does it have sugar? but carrots? maybe a potato? of course not? You will realize what I would look like, although I would like to find that restaurant that also displays a table with nutritional values for each meal. If I can't find it, I'll do it!
It's like I wouldn't dare call it Chinese food, but it has the flavors of one. We really liked it. And I did it in record time, it took me less than half an hour, with all the rice boiling!
N e c e s a r e:
300g pork pulp
6-8 cubes of frozen spinach
200g long grain rice
1 teaspoon vegeta
100ml tomato sauce
P r e p a r a r e:
I boiled the rice (I used brown rice). When it was almost cooked I put a teaspoon of vegeta. Yes, I admit it! I use vegeta for almost any food and I like it because it gives it that flavor that completes it. The ones I prefer are the Spices from Fuchs or Vegeta Naturella because they are natural, and I obviously don't have the industrial and special appliances for drying vegetables and vegeta at home. So. Returning to the rice, when it boiled, I drained it and put it in a bowl.
Until the rice boiled, I prepared and cooked the vegetables. I cut the carrots into thin slices, the julienne onion, the long-striped pepper and I put them in the pan (a wok would have been good) and hardened them in 3 tablespoons of olive oil.
Until the vegetables were cooked, I prepared the pork. I cut it into cubes and put it in another pan (it's good and a pot with a non-stick bottom if you don't have another one) together with 2 tablespoons of olive oil and I let it simmer. Meanwhile, the vegetables were ready, I salted them, peppered them, added a little soy sauce and left them on the low heat for another minute. At the end I placed them in a bowl over the rice.
Returning to the pork, when it was ready I left it to boil for another two minutes together with the tomato sauce, salt, pepper and soy sauce. Finally I put it in a bowl over the rice and vegetables.
Appetizer roll with omelette and dough with cheese and potatoes
Because I made a mashed potatoes and there was little left, I came up with the idea to prepare this roll appetizer with omelette and dough with cheese and potatoes.
I really like potato dough, and if I put some cheese in them, they come out really special.
The appetizer roll with omelette and dough with cheese and potatoes is good both hot, next to a tea or yogurt, but also cold, packaged, so I invite you to try it.