Ogbono soup(dika nut) recipe

INGREDIENTS

• 1kg of Assorted Meat 
• 1 cup of Pumpkin leaves locally called ugu or Bitterleaf (chopped)
• 1 cup of dika nut locally called ogbono (ground)
• 300g of Dried fish
• 300g of Stock fish
• 1 cup of Crayfish (ground)
• 1 cup of Periwinkle
• 4-6 chopped Scotch Bonnet Peppers 
• Seasoning cubes
• 1/2 cup of Palm Oil
• 1 large onion (diced)
• Salt to taste
  

PROCEDURES

• Firstly, we wash,season and cook our assorted meat.
• When the meat is almost soft, add the stock fish, cook till tender and set aside. Do not discard the meat stock.
• In a different pot, boil your periwinkle with salt for 15 minutes and set aside.
• Heat up our Palm Oil in a clean dry pot until hot.
• Add in the grounded dika nut (ogbono). Mix the dika nut in the oil until it is well incorporated.
• Put on low heat, add meat stock, and leave to boil for a minute. After few minutes it's becomes thicker and starts to draw.
• Add more of the stock or water and leave to boil for 10 minutes, stir the soup constantly so that it does not burn at the bottom. 
• Add the cooked stock fish, assorted meat, seasoning cubes, chopped pepper, grounded crayfish and salt to taste.
• Mix well and leave to simmer for about 10 minutes without covering the pot. (If the soup is too thick add a little more water/stock).
• Add the chopped pumpkin leaves or bitter leaf and stir. 
• Simmer for 3 minutes and add salt if necessary.

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Vegetarian burrito ||Recipe

INGREDIENTS

• Cooking spray 
• 1/2 cup chopped onion 
• 2 garlic cloves, minced 
• 1 jalapeño pepper, seeded and chopped 
• 1 (8-ounce) package sliced fresh mushrooms 
• 1 (6-ounce) package fresh baby spinach leaves
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon ground cumin 
• 1 1/2 cups cooked long-grain brown rice 
• 1 (15-ounce) can black beans, rinsed and drained 
• 4 ounces shredded reduced-fat 
• 4-cheese Mexican blend cheese (a cup)
• 8 (8-inch) whole-wheat flour tortillas
• Fresh salsa
  

PROCEDURES

• Heat a large skillet over medium-high heat. 
• Coat pan with cooking spray. Add onion, garlic, jalapeño, and mushrooms; sauté 5 minutes, stirring occasionally. 
• Gradually add spinach; cook 1 to 2 minutes, stirring until wilted. 
• Stir in lime juice, salt, and cumin. Add rice and beans; cook, stirring constantly, 1 minute or until thoroughly heated. 
• Add cheese, stirring until melted.
• Warm tortillas according to package directions. 
• Spoon about 2/3 cup mushroom mixture down center of each tortilla; roll up. Serve with salsa 
• Scoop the mushroom mixture into the tortillas and then roll them up.

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Refried black beans ||Recipe

INGREDIENTS
4 cups dry black beans

1 tablespoon cooking oil

1 cup diced onion

2 cloves garlic, minced

1 cup chopped green chiles

1 1/2 tablespoons chili powder

1 teaspoon ground cumin 

1 (6 ounce) can tomato paste

1/4 cup chicken broth

1 tablespoon cider vinegarsalt to taste

PROCEDURES

• Place black beans into a large container and cover with several inches of cool water for 8 hours. Drain.
• Place beans in a pot and add enough water to cover; bring to a boil. Reduce heat to medium-low and simmer beans until very tender for an hour.
• Heat oil in a skillet over medium; cook and stir onion and garlic until onion is soft and translucent, about 10 minutes
• Add black beans, green chiles, chili powder, and cumin; cook and stir until flavors blend, about 5 minutes.
• Blend black bean mixture in a food processor until smooth. Add tomato paste, chicken broth, vinegar, and salt (blend )
• Return beans to pot and cook until heated through for 5 mins.
• Put off the fire and serve...

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Mexican street tacos ||Recipe

INGREDIENTS

• 6 (5 inch) corn tortillas
• 3 cups chopped cooked chicken
• 4 sprigs fresh cilantro, chopped
• 1/2 cup chopped white onion
• 1 cup guacamole
• 1 lime, cut into wedges
  

PROCEDURES

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. 
• Squeeze lime juice over each taco.

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Vegetable yam porridge ||recipe

INGREDIENTS 

• Yam
• Palm Oil (to improve its look)
• 1 smoked fish (titus/mackerel) or Dry fish
• 1 tablespoon ground crayfish
• 1 medium onion
• Fresh green vegetable e.g Pumpkin, Parsley or Scent leaf.
• Habanero or Chilli Pepper
• Salt to taste
• Seasoning Cubes 

PROCEDURES 

• Peel and Cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot.
• Wash & cut the onions into tiny pieces. Grind / Blend the chilli pepper. Set these aside. If using dry fish, soak and pick the bones at this time.
• Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, so we can continue.
• When the yams have got a good boil, add the onions, ground crayfish, pepper, seasoning cubes, palm oil and the smoked fish.
• Cover the pot and continue cooking till the yam is done. Add salt to taste and stir very well. Cook at high heat for about 5 minutes.
• Add the green vegetable, stir and leave to stand for about 3 minutes then serve with preferred drink.

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CHICKEN CAJUN RICE RECIPE

INGREDIENTS 

• 4 cups chicken stock
• 4 cloves garlic, minced
• 2 onion, diced
• 2 green bell pepper, diced
• 3 tablespoons of vegetable oil 
• Salt and pepper, to taste
• 1 seasoning cube
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon cayenne pepper
• ½ kg of chicken giblets (liver and gizzard)
  

PROCEDURES 

• In a medium pot, season the chicken livers and gizzards with seasoning cubes, 3 tablespoons of diced onions and salt.
•  Cook until tender for about 30mins. Cool and then dice into small pieces and set aside.
• In a colander, rinse rice several times until water runs clear.
•  Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 15 minutes. Rice should be undercooked.
• In a large pan on medium heat, and vegetable oil and saute garlic, onions, spring onions, and green pepper until soft for about 15 minutes.
•  Season with salt, pepper, thyme, bay leaf and add to rice. Also add the chicken livers and gizzards to the rice at this time. Mix well.
• On low heat, allow rice to simmer for 20-25mins, add more stock if needed and cook until rice is tender and there’s no liquid in the pot.
  

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SPICY EGG FRIED RICE RECIPE

INGREDIENTS 

• 3 eggs
• 1 tablespoon of water
• 2-3 tablespoons of vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, coarsely chopped
• 4 cups of cold cooked white Jasmine or Basmati rice
• 2 tablespoons of soy sauce
• 1 teaspoon of sesame oil
• 2 spring onions, finely chopped 
• 200g of mixed carrots and peas
• Seasoning Cubes
  

PROCEDURES

• In a small bowl beat the eggs with water.
• Heat Vegetable Oil in a pan over medium heat.
•  Add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
• Add spring onions, carrots, peas and seasoning cubes; stir-fry for 2 minutes.
• Pour in the whisked egg and fry for 2 minutes, scrambling egg while it cooks.
• Add in cooked rice (cold), soy sauce and sesame oil; stir-fry and mix continuously for about 5 minutes (adjust salt to taste).
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OHA SOUP RECIPE

INGREDIENTS

• 3 pieces of Cocoyam
• 1 - 2 handfuls of Oha/Ora leaves
• 2 wraps of Ogiri
• 2 pieces of scotch bonnet/habanero pepper
• 1 1/2 cooking spoons of palm oil
• Assorted meat
• 1 piece of Stock fish
• 1 piece of Smoked fish
• Uziza leaves to give flavour
• Beef stock
• Seasoning cube
• Salt (to taste)

• PROCEDURES 
• Season and boil your meats with the stock fish until tender. 
• After having a sizeable volume of stock that you think will cook the soup, add the blended ata rodo.
• Put the cocoyam to boil with enough water.(no salt)
• Wash and tear apart the smoked fish into bite sized portions
• Let it boil with the meats until the pepper dissolves thoroughly, turning the stock to a shade of orange then add palm oil.
• Then add the wraps of Ogiri.(One wrap should be added at first)
• Once the cocoyam is soft enough, take it off the heat, peel the skin and put in a small mortar to pound. Pound the cocoyam until soft, smooth and creamy.
• Add the cocoyam paste to the stock in balls and let it dissolve to thicken the soup
• Add crayfish to the stock, which will thicken it further and give it flavour.
• Then add the Oha leaves. Oha/Ora leaves are not to be chopped with a knife.
• Give it a stir, add shredded smoked fish, lower the heat further and let it cook for a few minutes.
•  Do not stir too long, so as to retain its color
• Finally, our oha soup is ready

Soup

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SARDINES FRIED RICE RECIPE

Sardines fried rice 

PREP TIME: 10min 

COOK TIME: 25 min

YIELD: 6

INGREDIENTS 

• 1 small onion, peeled and chopped
• 1 clove garlic, minced
• 1 can sardines
• Hot sauce
• 1 cup frozen mixed vegetables
• 2 tbsp vegetable oil 
• 3 cups cooked white rice 
• 2 tbsp soy sauce
• Salt and pepper(to taste)
  

PROCEDURES 

•  In a large non-stick fry pan, heat the vegetable oil
• Fry onions for about 3 minutes. Add garlic and fry for another minute.
• Split open sardines with a fork not forgetting to remove the bones.
• After splitting, pour sardines into the pan and fry for 2 minutes. 
• Stir in frozen mixed vegetables and allow it cook for another 3 minutes.
• Now, stir in the cooked rice. Add soy sauce, remaining hot sauce from can, pepper, and salt (to taste).
• Stir to get everything well mixed and cook until rice is dry and fluffy.
• Finally, we are done preparing our sardines fried rice
• Remove and serve with a preferred drink.

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NIGERIAN FRIED RICE RECIPE

INGREDIENTS 

• 4 cups of rice
•  half cup of peas
• Green pepper 
• Vegetable Oil
• Meat, chicken, goat meat or beef(optional)
• Cow Liver (100g)
• Curry Powder (1 tablespoon)
• AGreen Beans 
• 5 medium sized carrots
• 3 medium onions
• Seasoning cube
• 1 teaspoon thyme
• Salt to taste
• Cabbage
• Pepper
  

PROCEDURES 

• Firstly, we have to parboil  our white rice and set aside.
• Now, we set our cooking pot on fire, allow to dry, then pour in about 10 to 15cl of groundnut or vegetable oil. You can as well use a cooking margarine preferably.
• Allow to heat then add the sliced onions stir for 1-2 minutes then add the chopped carrot and green beans, any of this two can actually go first.
• Stir for 1-2 minutes then add the curry powder, add the thyme and we stir till we are satisfied with the color. 
• We have to add the cabbage, stir, add the meat stock, add ground pepper, add the chopped liver, add 1-2 seasoning cubes then stir and taste.
• Since we are satisfied with the taste, we then add the green pepper, stir, add the almost-done white rice, stir, cover your pot and
• We now cook for another 5 to 10 minutes.
• Finally, our long awaited fried rice is ready
  

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PAKISTANI SEEKH KEBAB RECIPE

INGREDIENTS 

• 1 kg beef or lamb mince
• 1egg, lightly beaten
• 2medium onions
• 1-2slices of bread, toasted and then crumbled
• 1 tsp.lemon juice
• 4 tbsp.chopped coriander
• 1 tsp.melted butter
• 2 tsp.salt
• 4green or red chillies
• 1 tsp.black pepper powder
• 1/2 tbsp.garlic paste
• 1/2 tbsp.ginger paste
• 1 tsp.cumin powder
  

PROCEDURES 

• Firstly, we wash and then squeeze out any excess moisture from the mince. 
• Set aside. Peel and chop the onions roughly, then grind them to a rough texture. 
• Next step,is to remove and squeeze out any excess moisture from the onions, then put them back in the grinder, add the chopped coriander, chillies, lemon juice, ginger and garlic pastes. We then grind again to combine.
• Put the beef/lamb mince into the processor with the onion paste mixture, and grind together. 
• Turn this mixture out into a bowl, add the salt, black pepper powder, cumin powder, beaten egg, butter and 2 tbsp. of the breadcrumbs.
•  Mix thoroughly, kneading the mixture well to ensure everything is properly combined. .  
• We usually knead the mixture for about 5 minutes and find this helps tenderise the mince and results in perfectly smooth seekh kababs.
•  If the mixture feels a bit sticky, add 1 more tbsp. of the breadcrumbs.
• Cover the bowl and refrigerate for about 30 minutes. 
• When ready to shape the kababs, grease a baking tray lightly with oil.. If you want to make this authentic seekhi shape and do not have flat skewers, lightly oil the stick end of a wooden spoon, grab a small handful of the mince mixture and shape it over the stick, making sure to smoothen it so that no cracks form. 
• Then gently slide the kabab off the stick onto the tray. Keep going until all are shaped.
• Preheat over to 220C. It needs to be a HOT oven when you place the tray in. 
• Bake/grill for about 10 minutes, then turn them over and give them another 5 minutes. 
• At this point the kababs will still be slightly light in colour, but that is ok. 
• We shall finish them off on a pan to give them a great colour just before serving, so don't worry. 
• Overcooking them in the oven will result in them hardening and we want them to retain their moisture. 
• Remove them from the baking tray and if you want, you could smoke the kababs using a lit coal with a drop of oil to give them a good bbq aroma. 
• You can also pack and freeze the kababs at this point.
• Then just before serving the kababs, warm a frying pan and add a small drizzle of oil. 
• Add the kababs on it in batches and keep turning them using tongs to get an even colour on every side.
•  Remove them on to a plate and serve them juicy and sizzling hot with accompaniments of your choice

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SINGAPORE NOODLES

Singapore noodles 

PREP TIME: 10 min

COOK TIME: 30min

YIELD: 6

INGREDIENTS 

• 8 ounces dried rice vermicelli, soaked in water until pliable
• 24 small tiger shrimp, heads removed, peeled and deveined
• 3 tablespoons vegetable oil
• 1 small onion, cut into thin wedges
• 1/2 cup fresh shelled green peas, or frozen peas, thawed
• 2 teaspoons Indian curry powder
• 6 ounces Cantonese roast pork or thick slice of ham, diced
• 1 1/2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper
• 6 sprigs cilantro, trimmed
  

PROCEDURES 

• Firstly,we bring a pot of water to boil over high heat to cook noodles,this goes for 10 secs.
• Use a strainer and tongs to pick up the noodles and transfer them to a bowl. 
• In the same water cook the shrimp till its perfectly cooked, about 1 minute, and drain.
• Heat 1 tbsp of the oil in a large skillet over high heat. 
• Stir-fry the onion until golden, 3 to 5 minutes. 
• Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. 
• Toss well, making sure all of the noodles become yellow.
•  Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. 
• Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro and green peas for a presentable look.
  

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MAAFE RECIPE

INGREDIENTS 

•  2 tablespoons Oil 
• 2 pounds Stewing beef, cut into cubes 
• 1 Onion, minced 
• 3 to 6 cloves Garlic, minced 
• 2 tablespoons Tomato paste 
• 2 cups Tomatoes, peeled, seeded and chopped 
• 1 to 2 cups Water or stock 
• 1 cup Natural, unsalted peanut butter
• Salt and pepper to taste
  

PROCEDURES

• Heat the oil in a large pot over medium-high flame. 
• Add the beef and saute until lightly browned on all sides, 5 or 6 minutes. 
• Remove to a bowl and separate from others.
• Add the onion to the oil in the pot and saute until translucent, about 3 or 4 minutes.
•  Stir in the garlic and ginger and saute another 1 or 2 minutes.
• Return the beef to the pot, stir in the tomato paste and cook for about 1 minute.
•  Stir in the chopped tomatoes and bring to a boil.
•  Reduce heat to medium-low and simmer for 8 to 10 minutes to reduce the volume of the tomatoes somewhat.
• Add enough water or stock to loosen the dish to a stewlike consistency. 
• We then Simmer for another 10 -12minutes.
• Stir in the peanut butter and salt and pepper to taste. 
• Cover loosely with a lid and simmer for another 40 minutes, or until the beef is tender and oil rises to the surface of the dish. 
• Add water as necessary to give it a look of a Stew. 
  

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POUNDED YAM WITH EGUSI SOUP RECIPE (IYAN ATI EGUSI)

 INGREDIENTS

Pounded yam ingredient (iyan)

• 1/2 yam cut into chunks
• Salt to taste
• Water

Egusi ingredients

• 200 g of ground Egusi.
• 400 g of beef,
• 50 g of cooked and boned stock fish pieces,
• 3 Tbsp. (45ml) of ground dried crayfish,
• 1 small bunch of Ugwu or bitter leaves,
• 50 ml of palm oil,
•  Stock Cubes(depending on your taste)
• 1 small onions,
• 4 large fresh tomatoes,
• 1 tsp (5ml) ground chilli powder.
  

PROCEDURES

Pounded yam procedure(iyan)

• To make the iyan, boil the yam in some salted water until soft. 
• Place in a food processor and blend with a little water to form a thick, smooth consistency.Or pound the yam using morter and pestle 
•  Scoop into a bowl and its ready to be served.

Egusi procedure

• Cut the beef into small cubes, season with one chopped onion and 2 Stock Cube.
•  Add half a cup of water and boil for about 10 minutes or until tender. Set aside.
• Meanwhile, we keep the ground egusi in half a cup of water.
•  We now Blend the tomatoes, the second onion and the chilli together and pour in a bowl.
• Heat the palm oil in another pot and add the Egusi mixture. 
• Stir well and allow it to fry for a moment.
• Now  add the blend and stir well for 2-3min.
•  Then Add the ground crayfish, stock cube and stock fish.
• Add 2 cups of water and allow to cook for five minutes. 
• Add the boiled meat and stir. Turn the heat down and simmer for a further two minutes.
• Wash and finely slice the Ugwu leaves. Add to the simmering soup and stir. Continue to simmer for a further five minutes to allow the vegetables to soften. 
• Finally,our egusi soup is ready along side with our pounded yam. 
• We can now serve our wonderful dish.

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AMERICAN FRIED RICE RECIPE.

INGREDIENTS

• 1 cup dry jasmine rice
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 2 cups broccoli florets
• 1 cup cauliflower florets
• 5 green onions, chopped
• 1 (10 ounce) package shredded carrots
• 3 cups shredded cabbage
• 1 (8 ounce) can water chestnuts, drained
• 1/4 cup soy sauce, or to taste
• 1/4 cup water as needed
• chili sauce (optional)

PROCEDURES 

• In a medium saucepan, bring 2 cups of water to a boil.
•  Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat vegetable oil in a large skillet over medium heat. 
• Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. 
• Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. 
• Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. 
• Add additional water as needed to keep vegetables moist.
•  Drizzle with soy sauce, and toss to coat.
• Ready to serve.

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TUWO SHINKAFA RECIPE||TUWO

INGREDIENTS 

• Short/Medium grain soft rice
• Water (enough quantity to cook rice till very soft).
  

PROCEDURE

• Firstly,we have to rinse our rise properly for remove dirt.
• Pour just enough water to cover the rice and start cooking at medium heat.
• When the first quarter of water dries up, check the rice by mashing it between your fingers,to determine whether it's soft or not. I.e ensure its soft before you put off the fire.
• Ensure that the water in the rice dries up before putting off the fire. 
• Once you're happy, mash the rice with a wooden spatula by moving the rice in small quantities from the far end of the pot to your side of the pot.
• Fold the mound of tuwo and repeat till all the rice grains have turned into a mass of tuwo.
• Cover and leave it to steam for about 2 minutes.
• Mix thoroughly and dish serving quantities onto a thin plastic film and wrap them up.
•  wrapping the tuwo prevents it from drying up at least can be a little bit moist.

NB: Best part of Tuwo shinkafa is that it can be taken with any desired soup or Stew.

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OFADA RICE AND STEW RECIPE

INGREDIENTS

• 2 Cups Ofada Rice
• Water 
• Salt to taste
• 40 pcs of habanero pepper (ata rodo ))
• 2 green bell peppers(green tatashe peppers)
• 1 locust bean for seasoning (Iru)
• 20_25cl red palm oil 
• 1 big onion
• Beef
• Shaki (cow tripe)
• Egg
• Ponmo
• Seasoning cube
• Salt 
  

PROCEDURES

• Before we cook our Ofada rice, we have to sieve the rice to remove the stones.(Ensure there are no stones in the rice before cooking)
• Wash the sorted rice severally with clean water and place in a small pot.
•  Add some water just enough to cover the rice. 
• Parboil for 10 mins and turn out into a clean bowl.
• Wash the parboiled rice with clean water and turn back into the pot. 
• Add some salt and clean water- Boil till the rice softens.
• Wash and blend the peppers and the onion. Ensure to remove the seeds from the green bell peppers.
• Cook the ponmo,cow tripe,and boil the eggs bowl with the stock cube till well done.
• Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
• Pour the red palm oil into a clean dry pot and bleach till it turns clear.
•  It should look like vegetable oil when done.
• Leave the oil to cool down a bit then add the boiled pepper puree. 
• Ensure you Fry till all the water has dried from the pepper.
• Add the boiled eggs, locust beans, ponmo,cow tripe and beef
• Add salt and seasoing cube to taste leave to simmer and it is ready to be served.
• We can serve our Ofada rice and Stew. 
  

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MOIN MOIN RECIPE

INGREDIENTS 

• 3 - 4 cups of beans 
• 3 pieces of habanero pepper (ata rodo)
• 2 cooking spoons of palm oil
• 1 1/2 cooking spoons of vegetable oil
• 1 piece of red bell pepper(tatashe)
• 1/2 of a Red onion
• 1 cup of crayfish 
• 2 -3 hard-boiled eggs
• salt to taste
• Seasoning cube 
  

PROCEDURES

• Firstly,we soak the beans in a bowl filled with water for 15-16min, then we rub the bean seeds between your palms to loosen the skin off the beans.  
• Rinse the skin off the beans totally with no shaft remaining.
• While we are peeling the beans, boil the eggs till they are fully boiled 
• Blend the beans with the ata rodo, tatase, onion and crayfish to paste.
• Now, we split the paste into two, add palm oil in one, sunflower oil in the other and stirred till the oil properly combines.
• Now that we have our beans paste, we then add the eggs to the beans paste.
• Now wrap the bean paste in local Moin-moin/banana leaves or pour in baking tin and steam for about 40 minutes.
• Finally,our moi moi is ready to be served.
  

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SPICY MEATBALL RECIPE

INGREDIENTS

• 1lb/450g lean minced lamb/beef
• 1 large onion, finely chopped
• 2-3 cloves of garlic finely chopped
• 2 dessertspoons curry powder
• 1 dessertspoon cornflour/flour
• Vegetable oil 
  

PROCEDURES

• Firstly, place the minced meat in a large bowl.
• Put little oil in a pan to heat for 2 mins
• Fry the onion and garlic until golden brown.
• Mix the curry powder, ginger and cornflour / flour with a little water and add to the pan.
• We Cook for a few minutes.
• Add this mixture to the mince meat and mix well.
• Shape into meatballs with damp hands.
• We put in oven for 25 min
• Now, our spicy meat ball is ready for eating.

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OMELETTE RECIPE

INGREDIENTS

• salt to taste
• 2 eggs
• 1 dessertspoon of vegetable oil
• 1 small onion, finely chopped
• 2 dessertspoons of water/low-fat milk
  

PROCEDURES

• Heat the oil in a frying pan and fry the onion gently until it is cooked.

• Beat the eggs, add the water / milk, salt and pepper in a bowl and pour into the pan over the onion.

• Spread the mixture around the frying pan and cook until the eggs are set and come away from the edge of the frying pan.

• Turn the omelette carefully to cook on the other side.

• When top surface of eggs is thickened and no visible liquid egg remains, place filling on one side of the omelet. 

• Fold omelet in half with turner. 

• With a quick flip of the wrist, turn pan and slide to plate

• In no time our omelette is ready to be served 
  

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