Please don’t call them omelet!
This dish contains really everything! Vegetables, proteins, carbohydrates, taste, energy, leisure, convenience, beauty… can you really think to call them simply “omelet”? No, my friends, let’s call them in a more appropriate way… let me see, I’ve said too many of them that I need to think a bit for a good name… Laura is learning how to ride a bike, there is still a lot of work to do… today we’ll go back to the seaside… we are going to eat them there… all right, they will be our “Energy Cakes” they will be useful to help the girl to find the necessary strength to reach her target, of course with my help (I will keep her saddle while she’s riding) so this cakes will be fine really for everyone!!
The use of oatmeal (a cereal quite neglected from us, but very used in the Nordic countries for its energy, heat and tonic characteristics, where it’s used everywhere) makes this recipe even better and… original. Chopped vegetables (hidden so well in the complete dish) add a good amount of fiber to the meal, and then with the addition of brown rice and fresh vegetables the lunch is complete. And what about a little bit of mayonnaise without eggs flavored with basil? Isn’t it delicious? But for this recipe you will need to wait another bit… otherwise what should I write in the next post?
Please don't call them omelet!
- 1 carrot
- 100 g of pees
- 1 courgette
- 1 slice of onion
- 50 g of Parmesan
- 50 ml of milk
- 4 eggs
- 4 spoonfuls of oatmeal
- olive oil
- wholemeal rice (40 g per portion)
- flavored with small tomatoes
- Steam the carrot, the pees and the courgette (or other kinds of vegetables chosen by you) together, cut the onion, brown it in a pan with a little oil and a drop of water, whisk the cooked vegetables to give them a strongest taste, and then make a cream with them using a fork or a liquidizer.
- Toast the oatmeal in a pan without adding anything; this is to make the oat more colorful and crunchy.
- In a bowl break the 4 eggs, add the vegetables, the cheese, the milk and 3 spoonfuls of toasted oats (leave also one spoonful of it by a side so that you can put it over the cakes in the end).
- Pour the cream of egg in small molds (you can also use those in aluminum for a single portion) and complete with the remaining oatmeal.
- Cook for about 15/20 minutes in a hot oven at 180/200 degrees centigrade.
- Meanwhile prepare the rice (by following the instructions on the product’s box), season it with tomatoes and corn and accompany the rice cakes with it.