Multicooker cornmeal omelet

Name: Multicooker cornmeal omelet
Ingredients: 2 teaspoons oil; 4 tablespoons cornmeal; 1 medium red kapia pepper (150 g); 10 g fresh parsley; 4 fresh eggs; 1 teaspoon salt; 1/4 teaspoon ground hot pepper; 2 slices semi-hard cheese (40 g)

Appetizers - Multicooker cornmeal omelet by Alida H. - Recipia

The multicooker cornmeal omelet starts with cornmeal toasted for 5 minutes in the multicooker, before you add the eggs. The red kapia pepper and parsley are stirred in, and the cheese goes on at the end, over the baked omelet. I saw this version at Claudia’s and gave it a try; I liked it. I prefer it warm, while the cheese softens. Prep: 10 minutes. Cook: 22 minutes. Rest: 0 minutes. Total time: 32 minutes. Servings: 2. About 355 kcal and 20 g protein per serving.

Ingredients

2 teaspoons oil
4 tablespoons cornmeal
1 medium red kapia pepper (150 g)
10 g fresh parsley
4 fresh eggs
1 teaspoon salt
1/4 teaspoon ground hot pepper
2 slices semi-hard cheese (40 g)

Preparation

1. Put the oil and cornmeal in the multicooker pot. Select the FRY program for 5 minutes and stir gently, until the cornmeal starts to brown. 2. Dice the red kapia pepper finely and chop the parsley. Add them to the cornmeal and sauté for 2 minutes, until the pepper softens a little. 3. Beat the eggs with the salt and ground hot pepper, then pour them into the pot. Select the BAKE program at 120°C for 10-15 minutes, until the center of the omelet is set. 4. When the program ends, add the cheese cut into cubes and serve the omelet warm.

Notes

You can replace the ground hot pepper with the same amount of sweet paprika; the eggs and cheese make this dish unsuitable for anyone avoiding eggs or dairy. Fine or medium cornmeal works better for the short baking time, since coarse cornmeal can stay a little hard. Choose a firm red kapia pepper with fleshy flesh, not one that is wrinkled and soft. If you use 40 g telemea instead of the cheese, reduce the salt to 1/4 teaspoon. Small cubes of cheese soften quickly in the residual heat after the program stops. Serve the omelet with a simple tomato salad. Store leftovers covered in the fridge for no more than 3 days. When reheating, use low power and stop as soon as the middle is warm, so the eggs don’t get tough.