Romanian Peasant Omelette – Omletă țărănească
A traditional Romanian breakfast will almost always include some eggs: omelette, fried eggs, boiled eggs, mixed with all sorts of vegetables and meat produce. You’ll see that the peasant omelette that I prepared for this blog post is a bit heavy, so you can easily eat it for lunch if you’d like, just to keep you going through the rest of the day. Even so, it’s filled with all kinds of delicious ingredients, and I can easily say that it’s one of the best I’ve ever made.
A peasant omelette in Romania is usually made with ham or bacon and vegetables, but this time I added some sausage, which gives it a really nice, smoky flavor. I love to add vegetables to omelettes, so I used some mushrooms, a bit of bell pepper, and a bit of chopped onion, to make it even sweeter.
There’s not much to say about the technique of making a perfect peasant omelette. I usually just add all the ingredients gradually and see how it turns out. You can start with 2 or 3 eggs (probably 2 per person would be enough), and just take a look at what you have in the fridge. In the Romanian cooking books that I have at home, I’ve even seen an omellete with French fries. Yes, you have to make some French fries and then add the beaten eggs on top. It’s a bit unconventional, but that’s just the Romanian way – hearty food, great to give you the energy you need.
But just think about it, shouldn’t a peasant omelette be this way? Hearty, rich, calorically dense, filled with fresh ingredients. A peasant who works in a farm all day definitely needs the energy to do all that hard work. Even though not many of us work in farms, we still need the energy to concentrate and do our best, so a good breakfast like this one is always welcome.
Tip: I haven’t seen this in classic omelette recipes, but I like to add a bit of milk to the egg mixture. I’ve noticed that the milk gives it a nice, fluffy texture.
2 tablespoons sunflower or olive oil
3 medium eggs
½ bell pepper
½ smoked, thin sausage
50 g (1/2 cup) cașcaval or mozzarella cheese
A bit of milk
Salt and pepper to taste
- Dice the onion, the mushrooms and the bell pepper, and cut the sausage into small pieces.
- Heat the oil in a medium frying pan, then add the onion, bell pepper and mushrooms.
- Cook the vegetables for 1-2 minutes, then add the sausage pieces and cook for 2 more minutes.
- Beat the eggs with the milk and add the mixture to the pan on medium heat.
- Cover the pan with a lid, and wait until the upper part looks fluffy and slightly cooked.
- Using a spatula, carefully turn it upside down and cook for 1-2 more minutes.
- Transfer the omelette to a plate and top it with shredded cheese.
- Serve with bread and veggies of your choice (I love to serve it with tomatoes).
Română – Romanian
2 linguri de ulei de floarea-soarelui
3 ouă medii
½ ardei roșu
½ cârnat afumat, subțire
50 g de cașcaval
Un pic de lapte
Sare și piper după gust
Mod de preparare
- Tocați ceapa, ciupercile și ardeiul și tăiați cârnatul în bucăți mici.
- Încălziți uleiul într-o tigaie medie, apoi adăugați ceapa, ardeiul și ciupercile.
- Gătiți legumele timp de 1-2 minute, apoi adăugați bucățile de cârnați și gătiți încă 1-2 minute.
- Amestecați ouăle cu laptele și adăugați amestecul în tigaia de pe foc.
- Acoperiți tigaia cu un capac și așteptați până când partea superioară devine pufoasă și este parțial gătită.
- Folosind o spatulă, întoarceți cu grijă omleta și gătiți-o timp de încă 1-2 minute.
- Transferați omleta pe o farfurie și presărați pe deasupra cașcaval ras.
- Serviți cu pâine și legume la alegere (mie îmi place să o servesc cu felii de roșii).