SpongeBob Omelet

SpongBob Omelet, Recipe

Prepare the omelet

1. Break the eggs and beat lightly with a little salt.
2. Add the tablespoon milk or cream and beat again with a fork without foaming.
3. Put 1 tablespoon of olive oil in a pan and let it warm up for a minute.
4. When hot, pour the beaten eggs and stir the mixture with a fork.
5. Cooking about 30 seconds and fold the ends to form a rectangle shape of body = SpongeBob.
6. Leave to set another 30 seconds (on low heat), add pepper and turn the omelet upside down on a saucer.

Decorate the SpongeBob omelet

1. Zucchini: Cut 2 slices for the eyes. Cut another 2 slices a little thicker and cut 2 equal squares for SpongeBob teeth.
2. Cheese: Use the cap of the bottle of olive oil (or a bottle of vinegar) to cut 5 rounds and the same size circles. Serve two eyes, one nose and the other 2 for cheeks.
3. Edible Seaweed: Use a very sharp knife and cut a very thin band. Then cut the Seaweed into 6 for eyebrows (place 3 per eye). Cut a strip of seaweed for the mouth in the shape of a smile. Then with a knife cut 2 round pieces for the pupils and place on the eyes.
4. Ending with squirting ketchup for the cheeks.

You can accompany this dish with steamed veggies (asparagus, broccoli ....) or breakfast potatoes.