FRENCH TOAST

French Toasts are just an easy and amazingly quick option for breakfasts.Any dense bread such as challah, brioche, or sourdough will make rich French toast.This is one of my favorite things to eat for breakfast.The best thing about french toast is that most households have all the necessary ingredients on hand at any given time: bread, eggs, and milk.



Ingredients:

• 4-5 slices White Bread
• 3 large Eggs
• 1/4 cup Milk
• 1 tsp finely chopped Coriander Leaves
• 1-2 chopped Green chilies
• 1/4 tsp Pepper
• Salt,Oil as required
• 1/4 tsp Ginger-garlic paste
• 1/4 tsp Allspice powder

Direction:

• In a bowl take 1/4 cup milk, beat the eggs and whisk properly .
• To the whisked egs add Salt,Pepper, Allspice powder, finely minced green chilies ,finely minced cilantro. Whisk properly till all the spices are thoroughly mixed without forming lumps.
• Heat a small pan and add tsp of oil.
• Transfer the a small amount of egg mixture sufficient enough for a couple of slices to a wide enough/squared bowl and Place each side of a slice alternatively once in the bowl and slightly press in for 4 secs .
• Placing for a more time will make the slice smell eggy and soggy.
• Immediately fry turning regularly till it turns golden brown and thoroughly cooked else they smell/taste real bad...u may feel the rawness too. so fry until the egg is cooked around .
• slice it up or just eat it as a whole slice.
• One thing about these slices is that they doesn't taste that good when cold.

SPANISH OMELETTE

Colorful and packed with flavors , this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and ham added. Serve with a leafy green salad.








Ingredients:

• 400 g potatoes, scrubbed and cut into 5 mm slices
• 150 g frozen peas, fresh
• 4 tbsp vegetable oil
• 1 large onion, halved and thinly sliced
• 2 large garlic cloves, crushed
• 6 large eggs
• 4 tbsp chopped fresh parsley
• 200 g lean cooked ham, about 5 mm thick, chopped
• 6 cherry tomatoes, quartered.

Direction:

• Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
• Heat 2 tbsp of the oil in a 25 cm frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. 
• Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
• In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.
• Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the omelette for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set.
• Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath. Serve cut into wedges.