Little Chick Omelet Recipe
This spring, why not put a fun twist on the classic omelet recipe with a playful and creative approach? Imagine a freshly hatched chicken with rice instead of a shell and bacon paws; that’s exactly what this omelet recipe is all about!
Not only is this dish a unique and delightful sight, but it also packs a punch in terms of flavor and nutrition. This recipe is perfect for a fun and festive springtime breakfast or brunch, and you’ll be sure to give your kids a laugh with its playful appearance.
So go ahead and try out this recipe for a little chicken omelet with rice and bacon paws. It’s sure to be a hit!
Ingredients for Little Chick Omelet Recipe
Instructions for Omelet Recipe
- Cook the rice. Boil your quail egg (or chicken egg if a quail egg is not easily available). Beat the two chicken eggs in a bowl. Stir in salt and pepper.
- Cut hearts out of the sausage slices with a cookie cutter. Shape the bacon into paws. Fry bacon and sausage on both sides in a pan with oil. The paws can unfold, so you might want to fix them in place with toothpicks.
- In the same frying pan, fry the omelet on both sides.
- Place the omelet on a plate to serve. Slightly trim it from the sides to get the shape of an egg. Place 1 tsp of rice on top and arrange the rice like an eggshell on the bottom. Grate the cheese on a grater or slice thinly. Lay out the bangs of the future chicken. Place bacon feet.
- Peel the quail egg from its shell and cut it in half. Place them on the face of the chick to serve as eyes. If you are using a chicken egg instead, peel the boiled egg and then slice wedges for eyes. Then slice and arrange the olives as shown in the photo to complete the eyes of the chick. Make a beak out of the chili or bell pepper.
- Decorate the dish with sliced leeks and greens to line the hearts from the sausage.
Serve with fresh bread. Bon Appetit!
Little Chick Omelet Recipe
Description
This spring, why not put a fun twist on the classic omelet recipe with a playful and creative approach? This dish packs a punch in terms of flavor and nutrition. It’s a perfect recipe for a fun and festive springtime breakfast or brunch, and you’ll be sure to give your kids a laugh with its playful appearance.
Ingredients
- 2 chicken eggs
- 1 quail egg (or a chicken egg)
- pinch of salt, pepper
- 2 slices cheddar cheese
- 1–2 tbsp. or leftover boiled rice
- 2 slices bacon
- 2 slices sausage
- 1 tbsp vegetable oil
One chili or bell pepper, two sliced black olives, leeks and greens for decoration and serving
Instructions
- Cook the rice. Boil your quail egg (or chicken egg if a quail egg is not easily available). Beat the two chicken eggs in a bowl. Stir in salt and pepper.
- Cut hearts out of the sausage slices with a cookie cutter. Shape the bacon into paws. Fry bacon and sausage on both sides in a pan with oil. The paws can unfold, so you might want to fix them in place with toothpicks.
- In the same frying pan, fry the omelet on both sides.
- Place the omelet on a plate to serve. Slightly trim it from the sides to get the shape of an egg. Place 1 tsp of rice on top and arrange the rice like an egg shell on the bottom. Grate the cheese on a grater or slice thinly. Lay out the bangs of the future chicken. Place bacon feet.
- Peel the quail egg from its shell and cut it in half. Place them on the face of the chick to serve as eyes. If you are using a chicken egg instead, peel the boiled egg and then slice wedges for eyes. Then slice and arrange the olives as shown in the photo to complete the eyes of the chick. Make a beak out of the chili or bell pepper.
- Decorate the dish with sliced leeks and greens to line the hearts from the sausage.
- Serve with fresh bread.
More Breakfast Recipes for the Family
If you love the idea of the little chick omelet above and plan on trying it out, here are some more recipes that would go great with your omelet and would round out a springtime brunch for Mother’s Day, a birthday breakfast, or any other special occasion.
