1 tablespoon yogurt,
bacon, 1 clove of garlic,
Omelet is a dish where beaten eggs have been mixed with toppings (such as herbs, meats, and cheese) then is fried and cut into slices. It is generally said that omelet originated in the Middle East in ancient times. Apparently the original omelet recipe came from the Middle East and North Africa then traveled to Western Europe, every country has adapted the recipe in it’s own way, these include dishes such as the Italian Frittata, and the French or Spanish Omelet Tortilla.
1. Cut the garlic and bacon. I like leaving the garlic in larger chunks but you can cut it however you like.
2.Add the bacon and garlic to a heated pan, fry over a medium heat. There is no need to use oil.
3. While the bacon is frying whisk the eggs and yogurt together.
4. Wait until the bacon is nice and brown.
5. Pour the egg and yogurt mixture over the bacon into the pan. Season with salt and pepper. Cook on a low heat.
6. Evenly layer slices of tomato on top of the omelet, sprinkle with chives. Cover with a lid and cook for about 3-5. The most important thing is not to overcook it or it will become rubbery, the omelet should be soft, light and airy.
7. Voila! The omelet is ready! Only ten minutes and our delicious and nutritious breakfast is ready. The omelet with be beautifully delicate because yogurt was used rather then milk.
Lettuce, 10-15 cherry tomatoes, 200g green beans, bunch of pars...
240g flour, 240ml milk, 150g sugar, 2 teaspoons baking powder, ...
100g unsalted butter at room temperature, 100g sugar, 3 eggs, 2...
New Zealand mussels: 500 g (about 12 mussels), unsalted butter: ...