Cafe Gratitude Magazine - Best Cooking Channel

Combo Recipes – Ham, Cheese and Bacon Omelette

There are times when we only have to cook for one person, the most important of all: yourself. Most of the recipes are intended for more than four diners, so today we plan a versatile dish that you can enjoy at breakfast or perhaps as an aperitif. In ten minutes you get a fluffy ham, cheese, and bacon omelette, prepared in individual portions. If you were looking for a rich recipe for a person, this may be the most suitable for you to include on your menu.


  • 1/4 cup of bacon (bacon)
  • 3 eggs
  • 1/4 cup chopped ham
  • 1/4 cup grated or cubed cheese
  • Salt and pepper to taste


1. In a hot skillet, brown the bacon and then dice it. Reserve the fat released by the bacon.

2. Beat the eggs in a bowl and add the ham, cheese, and cooked bacon. Add salt and pepper to taste.

3. Return to the fire the pan in which you browned the bacon and add it to the egg mixture.

4. Let the tortilla curdle, occasionally stirring the beaten eggs.

5. Turn the tortilla over the pan with a large plate and let it brown on the other side.

6. Serve immediately.

Cheese and Zucchini Pupusas

Cheese pupusas have been one of my favorites ever since I was a child. When cooking the pupusas, the cheese melts and mixes wonderfully with the soft tortilla dough that surrounds it and which becomes one of the traditional favorite foods in El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it its characteristic flavor and texture. This time combine the cheese with grated zucchini to make different but equally tasty pupusas.


  • one zucchini
  • 1/2 pound of grated cheese Salt
  • 3 cups tortilla dough


1. Grate the zucchini and combine it with the grated cheese and salt. Knead well and let it rest for a few minutes.

2. Using 1/2 cup portions of dough, make tortillas.

3. Place portions of the filling in the center, about 1 tablespoon.

4. Close and pat, moistening hands, if necessary, to make pupusas.

5. Cook in a hot skillet and serve with tanning.

Spanish Omelette with Butternut Squash and Sage

I present you a rich Spanish omelet with flavors of autumn, perfect for breakfast or brunch: a delicious omelet with a type of roasted pumpkin, sage, sauteed onions, tomatoes, and spinach.


For the roasted butternut squash:
one butternut squash, peeled, seeded, and diced
6 tablespoons of extra virgin olive oil
6 sage leaves
two teaspoons of salt
two teaspoons ground pepper For the oven-baked omelet:
1/2 small onion, chopped
1/2 cup tomatoes, chopped
1/2 cup fresh spinach
one cup roasted butternut squash
6 large eggs, smoothies


1. For the roasted butternut squash: Preheat oven to 425 ° F. On a baking sheet, mix the pumpkin with 4 tablespoons of olive oil and sage, season with salt and
pepper. Roast for 20 minutes, until smooth and lightly browned, flip halfway through. Remove from the oven. Lower the temperature to 400 ° F.

2. For the tortilla in the oven: Over medium-high heat, heat the 2 tablespoons of olive oil in a pan that can be used in the oven. Add the onion and tomato and
sauté for 4 minutes. Add the fresh spinach and sauté it. Season with salt and pepper and add the roasted pumpkin. Add the beaten eggs, lower the heat, and cook
without mixing for 2 minutes until the bottom sets. Take the pan to the oven and cook for 15-20 minutes until the egg sets. Remove from the oven, let cool for
5 minutes, run a knife around the edges to peel them off. Cut and serve, and decorate with sage leaves.

Cooking Egg with Tomatoes and Tortillas

Cooking anything with egg always reminds me of the three women with the most impact in my life: my mom, my grandma, and my mother-in-law who were experts with egg recipes. My mom and granny loved this. Every time we went out to breakfast at a Mexican restaurant, they always asked for Egg-based foods. This also reminds me of my mother-in-law because it was the first breakfast she made the first time she visited us in the United States. I still remember the smell of tomatoes and chilies roasting on the griddle for the sauce. Delicious! This recipe is how my mother-in-law prepared it on that visit.


  • one lb tomatoes
  • two chilli
  • 1/2 medium onion
  • one garlic clove
  • Salt and pepper to taste
  • 3 tablespoons of vegetable oil
  • 6 Corn tortillas
  • 6 eggs


1. Roast the tomatoes, chilies, onion, and garlic on a griddle over medium heat, until they start to singe. Remove from heat and transfer to a blender glass. With great care, blend the roasted tomatoes, chilies, onion, and garlic until well ground. Pour the sauce into a small saucepan and season with salt to taste.

2. In a nonstick skillet heat 1 tablespoon of vegetable oil over medium heat. One by one, brown the tortillas in the hot oil for about 30 seconds on both sides, adding more oil when needed.

3. In the same pan, cook one or two eggs to taste (steamed or scrambled) in a drizzle of vegetable oil; season with salt and ground black pepper.

4. To serve, put one of the golden tortillas on a plate. Place one of the eggs on top of the omelet and bathe in the sauce.

How nice it would be to have Eggs with Salsa and Tortilla Chips

A few years ago, my husband and I visited some Mexican friends, and they prepared this delicious casserole of eggs with salsa and tortilla chips. My husband, who is an egg lover, loved it and has been preparing it regularly since then. What I like the most is that it is very easy to make, it only has a few ingredients, and in just a few minutes you have a complete and delicious meal. If you wish, add fresh cheese on top to make these eggs totally irresistible. Enjoy them!


  • two teaspoons of vegetable oil
  • one cup onion, diced
  • one cup tomatoes, diced
  • one jalapeño, veined and seedless, diced
  • one cup of red sauce
  • 6 corn tortillas, cut into 4 and lightly fried
  • 4 eggs
  • Salt and freshly ground black pepper, to taste (optional)
    Coriander, to taste (optional)


1. Preheat oven to 400 ° F.

2. In an ovenproof skillet, heat the oil over medium heat. Add the onion, tomatoes, and jalapeño, and sauté until the onion is translucent about 3-4 minutes. Add the red sauce and mix until combined. Add the fried corn tortillas and delicately mix until the tortillas are covered with the sauce.

3. Break the 4 eggs over the tortillas and the sauce. Season the eggs to taste, if desired.

4. Bake until the eggs are cooked to your liking.

5. Sprinkle with coriander leaves, if desired. Serve immediately.

Simple to cook Potato Omelette recipe

The omelet for me will always be linked to my Aunt Gela, who is Spanish of pure strain, it was she who taught me how to prepare it in Madrid, she is already a very old lady who can hardly move, despite this, she taught me how to prepare the omelet with great enthusiasm. I learned that a few ingredients and a simple but impeccable technique can produce very appetizing results. In Spain, the potato omelet is everywhere. It is served as a snack, as a sandwich filling, as a starter with a green salad, or as a light meal. It is a dish that everyone loves and with which you always look good. I hope you like this recipe and that you enjoy it. The advantage is that you can do it with some anticipation because it is perfect at room temperature. Since I was hungry just to write these lines.


  • two lb of potatoes (Yukon Gold type)
  • one medium yellow onion
  • one cup olive oil
  • 9 eggs
  • 1/4 cup of milk
  • Salt and pepper to taste


1. Wash and peel the potatoes. Cut them in half lengthwise and then very thin slices across the width. The thickness doesn’t really matter much, but the thinner
they are, the faster they will cook. Reservation.

2. Peel and cut the onion in half and then into thin slices. Combine with potatoes.

3. In a large skillet over medium heat, heat a cup of olive oil. Add the potatoes and onions and spread them in a layer. Cover the pan and cook half-covered for
about 20-30 minutes, turning the potatoes occasionally and without letting them brown. When they are ready, turn off the heat and remove the potatoes and
onions from the pan, draining the oil.

4. In a large bowl beat the eggs with the milk, salt, and pepper. Combine with the potatoes and onions and let stand a few minutes.

5. Here you can decide whether to make a single large omelet or divide it into two or three smaller parts. Heat 1/4 cup oil in a skillet and pour the potato and
egg mixture. Cook over medium-high heat, shaking the pan occasionally and running a spatula around the edges to push the potatoes to the center, so the egg
runs under the tortilla. After about 5 minutes, reduce the heat to medium-low and cook until the center of the tortilla is almost set.

6. Put a plate on the pan. Put on oven protectors and quickly flip the omelet, complete with pan, so that it falls onto the plate. Put the skillet back on the
heat, add a little more of the oil and slide the tortilla from the plate to the pan. Finish cooking over medium-low heat until you have the point you prefer.

7. When it is ready, turn it over on the plate where you are going to serve it and take it to the table.

8. Serve with your favorite accompaniments.

Yummy Garlic Shrimp Tacos recipe

Shrimp tacos are one of my favorite dishes when meeting with friends. They are easy to prepare and you don’t need to spend a lot of time in the kitchen. You can use the tortillas that come toasted or the soft ones, cut them to give them the desired size, and make them a perfect snack. Prepare them for your next meeting and enjoy these culinary delights!


  • 8 large wheat tortillas
  • one butter spoon
  • one small onion, chopped
  • two garlic cloves, minced
  • one tablespoon chili powder
  • two lb small shrimp, raw
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
    one teaspoon fresh parsley, chopped


1. Cut tortillas with a 2 1/2 in. Cookie cutter, and set aside.

2. Melt the butter in a large skillet, add the onion and garlic. Stir fry for 2 minutes over low heat.

3. Season shrimp with chili powder, salt, and pepper. Incorporate them into the sofrito, cook for 5 minutes, stirring constantly. Remove them and sprinkle the parsley on the preparation.

4. Serve over tortillas.

Roasted Japanese Shishito Peppers with Soy Sauce and Lime

Japanese shishito peppers are unique. Their size is similar to that of a medium carrot and they are quite thin. They are green and turn red when ripe. The strangest thing is that they are bittersweet. Not spicy at all! Actually 1 in 10 is spicy. This little pepper is super delicious and addictive. Since I discovered them, which was recent, I have been eating them as snacks. I like to enjoy them roasted, and my family and friends cannot believe that I am eating what to them seems like very hot chili. But after they try it, they love it! I am not exaggerating when I tell you that you will not be able to eat just one.



  • two tablespoons of vegetable oil
  • one lb of shishito peppers
  • two teaspoons soy sauce
  • one  lime juice


1. In a large skillet over medium-high heat, heat the vegetable oil.

2. Add the shishito peppers and mix well so that they are covered with the oil.

3. Cook them for 5-10 minutes on each side. Your skin will begin to blister and singe. That is exactly the point we are looking for.

4. Put the soy sauce on top and mix.

5. Squeeze the lime over the peppers and mix.

6. Remove from heat and serve. To enjoy!

Steamed Vegetables with Chili Butter and Lemon

Kids of all ages will love vegetables if they’re topped with citrus-flavored spicy butter


  • one tablespoon butter or margarine
  • one small garlic clove, finely minced
  • one teaspoon grated lemon peel
  • one teaspoon serrano pepper or jalapeno pepper, chopped
  • 1/2 teaspoon of salt
  • one tablespoon fresh lemon juice
  • 3 cups chopped fresh vegetables, such as broccoli florets, cauliflower florets, and/or sliced ​​carrots


1. In a 1-quart saucepan, melt butter over low heat. Add the garlic; cook and stir approximately 20 seconds. Add the lemon peel, the chili, the salt, and the lemon juice; mix well. Set aside.

2. In a 4-quart saucepan, place the special basket or basket for steaming. Add 1 cup of water; heat to boiling. Put the chopped vegetables in the basket; cover and cook 4 to 5 minutes or until smooth and firm.

3. To serve, place the vegetables in a bowl. Add the butter mixture; stir gently to cover.

Make Delicious Pasta with Pumpkin and Thyme

One of the best ways to ensure that a recipe is cheap is to use ingredients that are in season. These are usually easy to find and are almost always on sale, and last but not least, they are at their peak of flavor. The richest things are always seasonal. If you want an easy and cheap recipe for dinner, I recommend that you start there. This dish, for example, makes good use of the pumpkin that abounds in this season of the year. Another incredibly cheap ingredient, and that everyone likes is pasta, so if you put these two components together, as I have done here, you will have a delicious dinner that will cost you little effort and less money.


  • one small butternut squash, peeled, without seeds, and cut into small cubes
  • 1/4 cup olive oil
  • one teaspoon fresh thyme
  • Salt and pepper
  • 1/2 chopped onion
  • 4 minced garlic cloves
  • Juice and zest of 1 lemon
  • 3/4 lb of spaghetti
  • 1/4 cup grated walnuts
  • 1/4 cup grated parmesan cheese (optional)


1. Turn the oven on to 375 ° F.

2. Place the squash on a baking sheet.

3. Mix with 1 tablespoon of olive oil, thyme, salt, and pepper, until everything is covered in oil.

4. Bake until the squash is soft (about 40 minutes). Turn off the heat and remove it from the oven.

5. Bring a pot of salted water to a boil and cook the pasta following the package directions.

6. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

7. Salt the onion with the garlic for about 5 minutes, stirring until they are soft and begin to brown.

8. Add the lemon and pumpkin until everything is hot, and pour over the pasta, along with 2 tablespoons of olive oil and walnuts.

9. Mix well and add more salt and pepper if necessary.

10. Serve on two plates and drizzle with Parmesan cheese.