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Puffed cheese omelette
Author:
Les Cultures de chez nous
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Preparation
15
Baking
180
Portions
4
Freezing
No
Calories
652
Sodium
832 mg
Protein
33 g
Fiber
0 gr
Cholesterol
Fat
54 g
Sugar
Carbohydrate
14 g
Iron
2 mg
Calcium
544 mg
Ingredients
Preparation
Ingredients
8 eggs
180 ml (3/4 cup) of 2% milk
1 package of 227 g of whipped cream cheese
45 ml (3 tablespoons) of chopped chive
250 ml (1 cup) of grated strong Cheddar
60 ml (1/4 cup) of flour
5 ml (1 teaspoon) of baking powder
45 ml (3 tablespoons) of chopped parsley (optional)
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Puffed cheese omelette
From
Apr 06
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Jan 01
Preparation
In a bowl, whip eggs with milk, creamy cheese, chive and, if desired, parsley. Salt and pepper.
In another bowl, mix flour with baking powder.
Mix dry ingredients with liquid ingredients.
Butter generously the inside of a slow cooker, then pour the mixture.
Spread with cheddar.
Cover and cook for 3 hour to 3 hours and 30 minutes at low intensity.
Chef's notes
Idea for accompaniment
Vegetables sauté garnishing
In a pan, melt 30 ml (2 tablespoons) of butter at medium heat. Cook 1 minced leek's white for 2 to 3 minutes. Add 80 ml (1/3 cup) of dried minced tomatoes, an entire small crate of minced mushrooms of 227 g and 250 ml (1 cup) of chopped into chunks roasted red peppers. Salt and pepper. Cook for 3 to 4 minutes while stirring.
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