Junior chef
Utensils
Apron
Bowl
Cooking spoon
Cup
Frying pan
Knife
Measuring cup
Paring knife
Scissors
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Egg mixture
Preheat the oven to 60°C, warm the plates. Crack the eggs into a measuring cup. Pour in the milk, whisk, season.
Vegetables
Prepare the beans and mange-tout. Cut the beans into pieces approx. 2 cm long, cut the mange-tout diagonally into thin strips, halve the tomatoes. Heat the oil in a non-stick frying pan. Add the beans, mange-tout and tomatoes, stir fry for approx. 5 mins. Pour in the water, cover and simmer for approx. 5 mins.
Vegetable filling
Finely chop the chives using scissors, add the chives and cream cheese to the vegetables. Mix the vegetable filling, season, heat through.
Tortilla omelettes
Heat a dash of oil in a non-stick frying pan. Pour ¼ of the egg mixture into the pan to cover the base. Place one tortilla on top, reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, cook for a further 1 min., keep warm in the oven. Make 3 more omelettes using the remainder of the batter and the tortillas. Fill the tortilla omelettes with the vegetable filling.
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