Broccoli Omelette With Carrot Cream
1/2 cup broccoli
2 slices of manchego cheese
1 large spoonful of butter
1 ounce of milk
Ingredients for carrot cream
1 Chile jalapeño
1/2 cup milk
2 tablespoons cream cheese
1 pinch of oregano
Carrots are cooked in a microwave bag for 4 minutes, or in a pot with water on the stove. Once cooked we remove the skin, liquefy together with the cream cheese, milk, oregano, jalapeno pepper and salt.
Cook the steamed broccoli or in the microwave oven as the carrot, cut it into small pieces.
In a deep bowl beat with a fork two eggs, add a little milk and a pinch of salt, shake very well until all the ingredients are mixed. Milk helps soften the omelet.
On the stove we put a frying pan on low heat, melt the butter, using butter instead of oil prevents the egg from sticking in the pan. We incorporate the mixture of the eggs, let them cook without getting too brown, when the eggs are firm we turn them carefully.
This will prevent the broccoli omelet with carrot cream from becoming raw inside.
We add manchego cheese, cooked broccoli, and then we add another layer of cheese.
Fold the egg tortilla to form the omelet, press a little and flip the omelet.
Serve on a plate and bathe the Broccoli Omelette With Carrot Cream, garnished with carrot slices and jalapeno chili slices.
The cream should be hot.
Cooking with love makes all meals have a good seasoning.
This Broccoli Omelette With Carrot Cream breakfast has a beautiful presentation, but the most important thing is that it gives us excellent nutrition, we get the necessary energy of the day..