Dutch omelette on a stick with cream cheese and cherry tomatoes. Sensational recipes for breakfast

Illustration / Photo source: Pexels (Klaus Nielsen)

Illustration / Photo source: Pexels (Klaus Nielsen)

Want a breakfast that is different from the classic breakfast you serve every day? You can try something new: Dutch omelet.


– 1 stick
– 2 eggs
– Onion
– 1 pepper
– 1 bunch of parsley
– 50 gr cream cheese
– 2 cherry tomatoes
– 3 teaspoons of olive oil
– 1 pinch of salt
– 1 pinch of black pepper

How was the preparation?

Clean and cut the onion into two equal parts. Cut half the onion very finely, and we will cut the other half into thin slices. Heat a skillet, add three teaspoons of olive oil and sauté the onions over low heat, writes gatesc.ro.

Meanwhile, cut the pepper into thin slices, which we add on top of the half-cooked onions. The onions will simmer for about 10 minutes and, after 10 minutes, add the red peppers for 3-4 minutes. Beat the eggs very well and add the onions and peppers. We mix very well, until cubes form from the omelet.

Spread cream cheese in one corner. Place the omelette and cherry tomatoes. Add the parsley and start rolling the pasta from the corner opposite the cream cheese to stick. Cut the lipia into two equal parts in the middle and it is ready to be served.

Read also:

Tomato meatballs with feta, a flavorful Greek snack. santorini recipe


400 gr tomatoes (ripe and sweet)
1 medium onion (about 50 g)
10 large basil leaves
10 large mint leaves
1 teaspoon grated dry oregano
50 gr feta
60 gr wheat flour
1/2 teaspoon baking powder
the oil for frying
salt, black pepper

Ricotta and cream of feta

150 grams of ricotta
50 gr feta
1 tablespoon extra virgin olive oil
3 tablespoons of water

Onion salad with mint

1 medium red onion
10 large mint leaves
2 tablespoons lemon juice
1 tablespoon olive oil

How was the preparation?

First prepare the cream by mixing all the ingredients with a vertical blender. The result will be a creamy and very smooth. Store in the refrigerator until needed.

Cut the onion into small pieces. Sprinkle with a little salt, gently massage with your fingers to loosen. Leave it for 5 minutes. Add lemon juice and leave for another 10 minutes. Add chopped mint and olive oil before serving, writes e-retete.ro.

Cut the tomatoes into cubes and put them in a bowl. Add diced onion, chopped greens, crumbled feta on top. Mix gently. Add flour mixed with baking powder, 1/2 teaspoon salt and ground black pepper. Mix everything until the flour is completely absorbed. As tomatoes secrete juice, the result is a sticky composition that sticks to the spoon.

Heat 1 inch of oil in a wide skillet. Check if the oil is hot. Then turn on medium heat under the pan. Take a large spoonful of meatball dough. Gently spread it between your palms, giving it the shape of a flatbread.

Place the bread in the hot oil, without crowding it. Fry for 2.5 minutes per side. Do not move it while frying so as not to deform it until it becomes a crust. They are quite fragile. When they have formed a golden crust, turn them over. Remove the meatballs, when done, on paper towels to absorb excess oil. This will make 10 pancakes. They will have a crunchy crust, but a soft inside, from melted tomatoes and feta.

Serve while still warm, over a layer of ricotta and feta cream, with onion salad on the side.

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