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ORAL-PRESENTATION (1).pptx
- 3. Tortang giniling or ground meat omelette is made from either ground beef or ground pork as its main ingredients. Meat is sautéed in garlic, onions, tomatoes, green bell pepper and potatoes. And beaten egg is mixed with the cooked meat mixture and fried in pancake sizes or as a whole.
- 4. INGREDIENTS: ½ kilo ground pork, 2 medium sized tomatoes, chopped 1 small red bell pepper, minced 5 pcs eggs, 2 small sized onions, chopped 3 cloves garlic, minced 1 medium size potato, cubed 1 tsp salt ½ tsp ground black pepper Cooking oil PROCEDURE: 1. Heat oil in a pan. Sauté onion and garlic until limp and aromatic. 2. Add tomatoes and cook until soft. Add ground pork and cook until meat turns lightly brown in color. 3. Season meat well with salt and pepper. Add potatoes and cook for 3-5 minutes. 4. Add bell pepper and cook for 1 minute. Transfer in a bowl and let it cool. 5. Pour beaten egg to the meat. Mix well to make sure all meat are covered in egg. 6. Heat oil in a pan. Scoop 1/3 or ½ a cup of the mixture and fry until each sides of the meat is golden brown. Drain in paper towel to remove excess oil.
- 5. Egg in the hole is a great way to enjoy a fried egg inside a piece of toast. I gave this Italian flavors with some parmesan cheese that turned golden brown.
- 6. INGREDIENTS: 1 egg Parmesan cheese 1 piece of bread with center removed olive oil 1 teaspoon butter salt pepper PROCEDURE: 1.Place oil and butter in non-stick pan, enough to cook the egg and toast. 2.Place bread in pan, once the pan is hot. Keep pan on medium low. 3.Sprinkle the cheese into hole, add egg.Sprinkle more cheese on top of egg. 4.Turn over to an over easy egg when ready. Season with salt and pepper
- 7. Sunny side up eggs look even yummier framed in colorful bell pepper rings.
- 8. INGREDIENTS: 1 large bell pepper (or 4 in different colors) 1 tbsp. vegetable oil 4 large eggs Chopped parsley, for garnish PROCEDURE: 1.Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds. 2,In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered, until eggs have reached desired doneness. Season with 1/4 teaspoon each salt and pepper. 3.To serve, garnish with chopped parsley.
- 9. Omelettes are tasty, but let's face it...they're totally boring. So the next time you're craving eggs for breakfast, pop 'em into the waffle iron instead.
- 10. INGREDIENTS: 3 large eggs kosher salt Freshly ground black pepper 2 tbsp. chopped ham 1/4 c. shredded Cheddar 2 tsp. Freshly Chopped Parsley PROCEDURE: 1.In a large bowl, beat eggs. Season with salt and pepper, then mix in ham, cheddar, and parsley. 2.Spray waffle iron with cooking spray, then pour in egg mixture. 3.Cook on low until lightly golden and fluffy, 4 to 5 minutes. Serve immediately.
- 11. Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.
- 12. INGREDIENTS: 3 Tbsp extra virgin olive oil 1 large yellow onion, peeled and chopped 1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes 6 eggs Salt and freshly ground pepper PROCEDURE: 1. Cook the onions until golden: Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes. 2. Add tomatoes, cook low and slow: Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes. 3. Add eggs: Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.