Omelette

Ingredients

* 3 eggs
* salt
* pepper
* a ham split
* the cheese, the rubbing penalty

Preparation

* I use a frying pan not supposing burning.
* the Coat with or an oil small amount (only it is enough to cover a pan).
* blow Eggs slightly (only to fluffy) both salt and pepper (or other spices).heat a pan on an average heat while it does not start to smoke only a little.
* Pour in eggs and whirlpool to cover a pan.
* Allow the cook of the basis during approximately 2 - 4 minutes and tops with a ham and cheese.
* As it prepares on the basis, take a plug and stick apertures in egg to allow crude parts to reach an essence.
* When cheese starts to thaw, take a plastic rake and softly operate it round edges and work slowly in the bottom of 1/2 omelettes and softly overturn it.
* I like to spray top a considerable quantity of cheese and to allow it to thaw a little.
* fall from a pan and on your plate is soft.

Comments
Sights have complicated, but it is really easy. You can add about something, that you want to an omelette, only have cut it and insert it after egg has started to prepare.

Asparagus omlette with White Sauce

Components

* 3 eggs
* 6 prepared asparaguses (or it is so much, how many you can be entered in omlette)
* the tinned cut (additional) mushrooms
* 1 cheese of the American of a part
* salt and pepper to be on taste
* white sauce:
* 1 cup (225 ml) milk
* 2 Tbsp (30 ml) a flour
* 2 Tbsp (30 ml) margarine
* salt to be on taste
* sugar increase

Preparation

* White sauce:
* Fuse oil in a small pan.
* Add a flour, salt and sugar.
* the Cook is a little, while it only only does not begin to brown colour.
* Add milk suddenly, and a heat on the Wednesday yet утолщено, but not absolutely to boiling.
* the Omelette:
* Break these three eggs, salt and pepper and add to a frying pan. At a tension at edges as it prepares.
* Add the prepared asparagus, cheese, and mushrooms if it is desirable (you can add also sauteed onions or something else, that you would like in this point).
* I then have subjected it to a brazier to fuse cheese.
* Slip out on a plate and top with white sauce.
* Enjoy!

Boiled Basmati Rice

Wash up rice well, placing it in a sphere and covering it is cool water. Swing rice round your hand while water does not become cloudy. Exhaust also repetition while water does not become only a little cloudy; usually it is required approximately three rinsings. Exhaust rice and transfer to its big casserole. Cover it with new, cool water on 1 - 2 inches and allow soaking within at least 30 minutes.

Place a casserole on a high heat and bring in boiling. Add salt to water if it is pleasant to you. When water arrives to boiling, start to count. 3 minutes, take some grains with a fork and test them. As paste, they should be prepared through, but still small firm for a sting. Otherwise continue to boil and degustation each 30 secs. The total till 5 minutes can be demanded to reach correct framework, but to be afraid or rice becomes soft.

Exhaust rice and postpone it in a casserole. Place a casserole on very low heat, cover strongly, and the cook within 5 minutes to allow rice to absorb any residual water and to become drier. Take a casserole from a heat and allow it to sit, covered, within 3 minutes. Down rice with a fork and giving.