Omelete Com Rúcula E Tomate Seco
ovos, creme de leite, sal, tomate seco, rúcula, queijo mussarela, requeijão e tempero verde.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Omelets, a simple egg-based dish, have ancient origins, with variations found across numerous cultures. The modern omelet, as we know it, likely evolved in France. Its introduction to Brazil and subsequent adaptation with local ingredients like rúcula (arugula) and tomate seco (sun-dried tomatoes) reflects Brazil's culinary openness to global influences, combined with a preference for fresh, vibrant flavors.
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Omelets in Brazil are often enjoyed as a quick and satisfying breakfast, brunch, or light lunch. They are a versatile dish easily adapted to individual preferences and available ingredients.
Breakfast Staple
Omelets are a common breakfast item in many Brazilian households, offering a protein-rich start to the day.
Brunch and Casual Meals
Served as a light lunch or weekend brunch option, often with a side salad or bread.
Adaptability
The filling can be easily customized based on individual tastes and available ingredients, reflecting the resourceful nature of Brazilian cuisine.
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This omelet offers a delightful combination of savory, slightly tangy, and umami flavors, balanced with fresh peppery notes.
The base of creamy eggs and milk (or cream) provides a rich, comforting backdrop. Sun-dried tomatoes contribute intense sweetness and umami, along with a chewy texture. Arugula adds a peppery bite and fresh greenness. Mozzarella cheese melts into a soft, mild creaminess, while requeijão (a Brazilian cream cheese) adds a tangy, slightly salty note, further enhancing the creaminess. Tempero verde (a mix of fresh herbs like parsley and chives) provides a final burst of herbaceous freshness.
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Sun-Dried Tomato Preparation
If using oil-packed sun-dried tomatoes, drain them well to avoid a greasy omelet. You can also rehydrate dried tomatoes in hot water before use to soften them.
Arugula Freshness
Add the arugula just before folding the omelet to prevent it from wilting and losing its peppery flavor.
Cheese Melting
Use shredded mozzarella for even melting. Adding a small amount of requeijão inside the omelet creates a creamy, tangy center.
Cooking Technique
Cook the omelet over medium-low heat for even cooking. Avoid overcooking to maintain a soft and creamy texture.
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