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蘆筍和意大利乳清干酪煎蛋卷 Omelette with Asparagus and Ricotta
發(fā)布日期:2021-12-03

INGREDIENT 成分

QUANTITY數(shù)量

INGREDIENT成分

QUANTITY數(shù)量

Minced Beef牛肉碎

250g

lOlive Oil橄欖油

30ml

Minced Pork豬肉碎

250g

Pepper胡椒

6g

Parmesan Cheese帕瑪森芝士

50g

Salt鹽

10g

Egg雞蛋

1

 

 

TOmato Pure純番茄

500ml

 

 

Breadcrumbs面包屑

50g

 

 

Parsley歐芹

30g

 

 

Fresh Basil新鮮羅勒

15g

 

 

Garlic大蒜

1pcs

 

 

Procedure :

過程:

Step 1步驟1:

Bring water to boil in a large pot with a pinch of salt and cook the asparagus for 10 minutes. Leave the asparagus tips out of the boiling water.

把水和一撮鹽放在一個大鍋里燒開,將蘆筍煮10分鐘。不要把蘆筍尖放在沸水里。

Step 2步驟2:

Put the eggs in a bowl with half the ricotta cheese, salt and pepper.

將雞蛋放入碗中,加入一半的意大利乳清干酪,鹽和胡椒。

Step 3步驟3:

Beat the eggs until you have a foamy mixture.

把雞蛋打到起泡為止。

Step 4步驟4:

Heat the oil in a saucepan and add the mixture. When the bottom of the mixture is not liquid anymore add the chopped asparagus, the remaining ricotta cheese, chopped thyme and spring onion.

把鍋里的油加熱,加入混合物。當(dāng)混合物的底部不在是液體時,加入切碎的蘆筍,剩余的意大利乳清干酪,切碎的百里香和蔥。

Step 5步驟5:

Fold the eggs in 2 and turn off the heat. Leave the preparation in the warm pan for another 3 minutes so the eggs will gently cook in the middle preserving a juicy texture.

把雞蛋對折,關(guān)火。把準備好的雞蛋放在熱鍋里在煮3分鐘,這樣雞蛋就會在中間慢慢煮,保持多汁的口感。

Step 6步驟6:

Serve warm and decorate with a sprinkle of thyme and spring onion.

趁熱食用,撒上百里香和蔥加以裝飾。