Nothing better than starting Sunday with homemade recipes, practical and full of flavor. Versatile and nutritious, egg preparations allow you to create light, creamy and very appetizing meals to make the morning more enjoyable. With just a few ingredients and simple steps, you can vary the menu and transform breakfast into an even tastier moment.
Next, see 3 delicious and practical recipes with eggs for breakfast Sunday!
Ingredients
- 4 eggs
- 2 tortillas
- 2 tablespoons diced tomato
- 2 tablespoons diced red pepper
- 1 tablespoon chopped green chilli
- 1 tablespoon of cottage cheese
- Olive oil, salt and ground black pepper to taste
Preparation mode
In a bowl, beat the eggs with the salt and black pepper. In a frying pan, heat the olive oil over medium heat and quickly sauté the tomato and paprika. Add the beaten eggs and mix until creamy. Turn off the heat and mix in the green scent. Over medium heat, heat the tortillas in another skillet for a few seconds. Spread the cream cheese over each tortilla and distribute the scrambled eggs in the center. Roll up to form a wrap and serve immediately.
Ingredients
- 4 eggs
- 2 tablespoons of milk
- 1/2 cup of spinach chopped
- 1/4 cup grated mozzarella cheese
- 1 tablespoon diced onion
- Olive oil, salt and ground black pepper to taste
Preparation mode
In a frying pan, heat the olive oil over medium heat and quickly sauté the onion and spinach. Book. In a container, beat the eggs with the milk, salt and black pepper. Mix the sautéed spinach, green chillies and mozzarella with the egg. Distribute the mixture into muffin cups greased with olive oil, filling about 3/4 of the way full. Bake in a preheated oven at 180°C for approximately 20 minutes, or until the muffins are firm and lightly golden. Remove from the oven, wait for it to cool, unmold and serve immediately.
Ingredients
- 1 ovo
- 2 tablespoons of gum tapioca
- 2 tablespoons white cheese cut into cubes
- 1 tablespoon diced tomato
- 1 tablespoon chopped green chilli
- Olive oil, salt and ground black pepper to taste
Preparation mode
In a container, beat the egg with the tapioca starch, salt and black pepper until a homogeneous mixture is formed. Heat a non-stick frying pan with the olive oil over medium heat. Pour in the dough and cook over low heat until set. Turn the crepioca over and distribute the white cheese, tomato and green chilli over half of the dough. Fold in half and cook for a few more moments until the cheese heats up. Serve then.