I am an Indonesian graduated medical doctor. This blog is about my stories, personal thoughts, and daily adventure - in-and-outside medicine. Well, life has always been an adventure, hasn't it?
Yes, doctors are human being, and we ain't alien or extra-terrestrial creatures.
Although sometimes we act - or behave, like them. :)
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Wednesday, March 23, 2011
Cheesy Frittata
Just made it 10 seconds ago. Thanks to anyone who invented the brilliant cheese cream.
You'll need: 1 mid-sized potato, simmer 1 egg A small cup of milk Some green beans, cut in small pieces 1 onion, diced A little bit of oil Oregano Cream cheese Salt and pepper
Directions: 1. Sautee the onion with a bit of oil in a pan until it caramelized. Add the green bean and a pinch of salt. Don't overcook the bean. 2. Peel the potato, add a tablespoon of cream cheese. Mash them altogether. 3. Whisk an egg, add a cup of milk. Pour into the potato-cream micture. 4. Mix them all together, add a pinch of salt, and optional amount of oregano and blavk pepper. 5. Heat some oil, cook the mixture in low temperature, place a lid upon the pan. Once you are sure that the downside is cooked and not sticky, flip the omelet so you can let the other side cooked.
Italian Omelet
ReplyDeleteYou'll need:
1 mid-sized potato, simmer
1 egg
A small cup of milk
Some green beans, cut in small pieces
1 onion, diced
A little bit of oil
Oregano
Cream cheese
Salt and pepper
Directions:
1. Sautee the onion with a bit of oil in a pan until it caramelized. Add the green bean and a pinch of salt. Don't overcook the bean.
2. Peel the potato, add a tablespoon of cream cheese. Mash them altogether.
3. Whisk an egg, add a cup of milk. Pour into the potato-cream micture.
4. Mix them all together, add a pinch of salt, and optional amount of oregano and blavk pepper.
5. Heat some oil, cook the mixture in low temperature, place a lid upon the pan. Once you are sure that the downside is cooked and not sticky, flip the omelet so you can let the other side cooked.