Seafood Omelette Recipe

Seafood Omelette Recipe

Ingredients to make seafood omelette:

 500 grams of prawns

 ¼ gram of Vanitas

 4 units of Egg

 2 units of Pepper

 1 unit of Avocado or Avocado

 1 tablespoon of Mayonnaise

 1 dessert spoon of Ajinomoto

 1 piece of Salt

 1 piece of Pepper

How to make seafood omelette:

Pass the prawns in hot water, beat the 4 eggs and mix with the prawns already passed in hot water, add the chopped green beans and pepper chopped into small squares, stir and add salt and pepper to taste.

Let the pan heat up with 3 tablespoons of oil, once the oil is heated, fry everything. Once fried, add a pinch of Ajinomoto throughout the tortilla.

Add seafood cream, cut the avocado and pepper into small squares, add mayonnaise to taste and stir.

Be careful: serve the omelette first and the cream is served last.

If you liked the Seafood Tortilla recipe, we suggest you enter our Tortilla Recipes category. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the roasted milk recipe/ Peruvian rooster broth recipe/ Peruvian Baked Rooster recipe/ Peruvian squash Locro recipe/ Hen Aguadito recipe.

Comments

Post a Comment

Popular posts from this blog

Chinese noodle soup

Image
The Chinese noodle soup with shiitake, spring onions, chilli, basil, star anise, cinnamon, lime and soy sauce warms the heart and stomach. try also this Soup with apples recipe too. Ingredients Appetizer For 4 people 3 spring onions 80 g of shiitake mushrooms 1 tablespoon of peanut oil 2 cloves of garlic 1.5 l of chicken broth 1 star anise 0.5 cinnamon stick 100 g of rice noodles 2 tablespoons of soy sauce 1 chilli 2 sprigs of basil 1 lime Freind's kitchen recipes,  pastel de nata . How to proceed Preparation: approx. 25 minutes Cut the spring onions into rings. Put the green aside. Cut the mushrooms into strips. Heat the oil in a wok or in a large pan. Add the crushed garlic. Add the green onions without greenery and the mushrooms. Add the broth and spices and bring everything to a boil. Simmer for about 5 minutes. Add the tagliolini and let them soften for 8 minutes. Flavor with the soy sauce. Finely chop the chilli. Remove the basil leaves from the twigs and add them to the sou
Read more

Dukkah lamb skewers with orange salad

The North African dukkah spice mix not solely lends an oriental observe to the grilled lamb skewers, it additionally provides a crunchy contact. Components Primary course For four individuals Orange salad 6 oranges 1 purple onion 1 small clove of garlic ½ bunch of coriander ½ bunch of mint ¼ teaspoon of floor cumin or crushed cumin seeds 2 tablespoons of orange blossom water or orange juice 2 tablespoons of olive oil 2 tablespoons of white wine vinegar ½ teaspoon of salt Lamb skewers 600 g of lamb loin 12 dates, pitted 2 tsp dukkah (spice mix) 2 tablespoons of olive oil salt Find out how to proceed Preparation: ca. 45 minutes Relaxation: ca. 30 minutes Grilling: ca. 10 minutes Whole-time: 1 h 25 min Orange salad Peel the oranges and reduce them into skinny slices of approx. 5 mm. Slice the onion into skinny rings. Chop the garlic finely, the herbs coarsely. Combine every part in a bowl. Combine the orange salad with cumin, orange blossom water, oil and vinegar. Let it relax for approx.
Read more

Cabis salad

Image
A bomb of vitamins, ideal in winter: cabis salad with apple vinegar, rapeseed oil and cumin, perfect as a side dish or for a buffet. try also this beef salad bowl recipe too. Ingredients Side dish For 4 people 300 g of cabis Salad dressing 4 tablespoons of rapeseed oil 3 tablespoons of apple cider vinegar 2 jacks of caraway powder, in specialty shops salt pepper Freind's kitchen recipes,  Veal liver madeira . How to proceed Preparation: ca. 10 minutes Rest: ca. 5 minutes Total time: 15 min For the salad dressing, mix the rapeseed oil with the apple cider vinegar. Add the caraway powder. Salt and pepper. Cut the cabis into strips using a mandolin or a vegetable slicer, directly in the salad dressing, stir and let it rest for approx. 5 minutes at room temperature. Season with salt and pepper and serve the cabis salad. You may be interested to read  savory ricotta crepes recipe/  sago coconut cookies .
Read more