Eggs are a wonderful protein product that has an expressive taste, satiety and great benefits for the body. It can be simply boiled or fried for breakfast, or you can include it in a full meal and prepare a delicious omelet with vegetables, a nutritious salad or a creamy dessert.
Omelet with vegetables
Ingredients:
- 6 eggs;
- 200 g fresh spinach;
- 1 young zucchini;
- 1 white onion;
- 120 g ricotta cheese;
- a quarter of a lemon;
- 1 tbsp. vegetable oil;
- a pinch of ground black pepper;
- salt.
If you took frozen spinach, you no longer need to blanch it, you just need to defrost it, put it in a colander and you can add it to the dish.
Wash the spinach leaves and simmer in a saucepan for 2 tablespoons. water for a couple of minutes over low heat. Sprinkle them with lemon juice, cool and chop finely. Peel the onion and zucchini, cut: the first into small cubes, the second into thin semicircles. Stir eggs with a fork and pepper and 0.5 tsp. salt.
Heat the oil and fry the onion in it over medium heat until transparent, then add the zucchini to it and simmer everything until soft and deep frying for 5-7 minutes. Add prepared spinach and hand-crumbled ricotta to the skillet. Mix everything well and pour over the egg mass. Cook until eggs set.
Egg salad with avocado
Ingredients:
- 8 eggs;
- 1 avocado;
- 20 g of parsley;
- 2 tbsp. lemon juice;
- 3 tbsp. mayonnaise;
- 0.5 tsp dijon mustard;
- a pinch of ground black pepper;
- salt.
Hard boil the eggs and peel them off. Coarsely chop the whites, yolks and pulp of the avocado with a knife and mix with the chopped parsley. Prepare the sauce by combining mayonnaise, lemon juice, mustard and pepper. Season the salad with it, stir it thoroughly and salt to taste. You can give a hearty snack to brew for half an hour, then it will be even tastier.
Milk and egg dessert
Ingredients:
- 10 egg yolks;
- 1 liter of milk at least 3.2% fat;
- 10 tbsp. Sahara;
- 1 vanilla pod;
- 1 tsp ground cinnamon;
- 1 lemon.
Fresh lemon zest and vanilla can be substituted with ready-made dried counterparts.
Pour milk into a saucepan or small saucepan and place over low heat. Slice off the thin yellow skin from the lemon. Gently slice the vanilla pod lengthwise, clean out the seeds and toss into the bowl along with the zest. Heat the milk without boiling, remove it from the stove, close the lid and stand for 15 minutes, then strain.
Grind the yolks and sugar in a heat-resistant dish using a whisk or mixer until an airy mass is used. Without stopping this process, slowly add hot vanilla milk to the white mass. Heat the egg and milk mixture in a water bath, stirring constantly, and remove from heat as soon as it thickens.
Transfer the sweet cream to a deep bowl and cool to room temperature. Stir it periodically to avoid skin formation on the surface. Pour the dessert into bowls and sprinkle with ground cinnamon.
