{"id":22661,"date":"2011-11-04T19:37:02","date_gmt":"2011-11-04T23:37:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22661"},"modified":"2011-11-05T00:18:25","modified_gmt":"2011-11-05T04:18:25","slug":"mushroom-open-faced-omelette%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%97%e3%83%b3%e3%82%aa%e3%83%a0%e3%83%ac%e3%83%84","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22661&lang=en","title":{"rendered":"Mushroom Open Faced Omelette<br>\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u306e\u30aa\u30fc\u30d7\u30f3\u30aa\u30e0\u30ec\u30c4"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/01.jpg\" rel=\"lightbox[22661]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22662 aligncenter\" title=\"01\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/01.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/01.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/01-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><strong>Mushroom Open Faced Omelette<\/strong><br \/>\n<em>Breakfast November 4, 2011<\/em><\/p>\n<p>Terry and I like to have eggs for breakfast, but I was never good at making omelette. The egg would stick to the pan, get too dry, or burn&#8230; Finally I&#8217;ve found a way to make beautiful omelette. The key is using the oven to finish. Terry once told me this trick he said he had gotten from a restaurant cook. Then I also found several YouTube videos to show how to make omelette using the oven. It really works! <\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/13.jpg\" rel=\"lightbox[22661]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22663 aligncenter\" title=\"13\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/13.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/13.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/13-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><strong>\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u306e\u30aa\u30fc\u30d7\u30f3\u30aa\u30e0\u30ec\u30c4<\/strong><br \/>\n<em>\u671d\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff11\uff11\u6708\uff14\u65e5<\/em><\/p>\n<p>\u30aa\u30e0\u30ec\u30c4\u3092\u4f5c\u308b\u306e\u3063\u3066\u5b9f\u306f\u82e6\u624b\u3060\u3063\u305f\u3002\u3002\u3002<\/p>\n<p>\u30d5\u30e9\u30a4\u30d1\u30f3\u306b\u304f\u3063\u3064\u3044\u3066\u3057\u307e\u3063\u305f\u308a\u3001\u713c\u3051\u3059\u304e\u305f\u308a\u3001\u307c\u305d\u307c\u305d\u3063\u3068\u306a\u3063\u3066\u3057\u307e\u3063\u305f\u308a\u3001\u8336\u8272\u304f\u306a\u3063\u3066\u3057\u307e\u3063\u305f\u308a\u3001\u3068\u3002\u3002\u3002<\/p>\n<p>\u5c11\u3057\u524d\u306b\u30c6\u30ea\u30fc\u304c\u3001\u30ec\u30b9\u30c8\u30e9\u30f3\u306e\u30b3\u30c3\u30af\u3055\u3093\u306b\u805e\u3044\u305f\u30b3\u30c4\u3060\u3088\u3001\u3068\u6559\u3048\u3066\u304f\u308c\u305f\u306e\u306f\u3001\u30aa\u30fc\u30d6\u30f3\u3067\u4ed5\u4e0a\u3052\u308b\u3068\u304d\u308c\u3044\u306b\u3067\u304d\u308b\u3001\u3068\u3044\u3046\u3082\u306e\u3002<\/p>\n<p>\u3084\u3063\u3066\u307f\u305f\u3089\u3001\u3053\u308c\u304c\u672c\u5f53\u306b\u4e0a\u624b\u306b\u51fa\u6765\u4e0a\u304c\u308b\u3002<\/p>\n<p>\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u5177\u3092\u7092\u3081\u3066\u5375\uff08\u79c1\u306f\u751f\u30af\u30ea\u30fc\u30e0\u304b\u725b\u4e73\u3092\u5c11\u3057\u52a0\u3048\u308b\uff09\u3092\u5165\u308c\u305f\u3089\u3001\u30aa\u30fc\u30d6\u30f3\u306b\u5165\u308c\u3066\u3001\u30d6\u30ed\u30a4\u30e9\u30fc\u3067\u6570\u5206\u713c\u304f\u3002<\/p>\n<p>\u5747\u4e00\u306b\u706b\u304c\u901a\u3063\u3066\u3001\u3075\u308f\u3063\u3068\u306a\u3081\u3089\u304b\u306b\u713c\u304d\u3042\u304c\u308b\u306e\u304c\u304a\u6c17\u306b\u5165\u308a\u3002<br \/>\n\u30d5\u30e9\u30a4\u30d1\u30f3\u306b\u304f\u3063\u3064\u304b\u306a\u3044\u306e\u3082\u5b09\u3057\u3044\uff08\u7b11\uff09\u3002<\/p>\n<p>\u6bce\u56de\u5931\u6557\u306a\u304f\u51fa\u6765\u4e0a\u304c\u308b\u306e\u3067\u3001\u6700\u8fd1\u306f\u3053\u306e\u65b9\u6cd5\u3070\u3063\u304b\u308a\u3002<\/p>\n<p>\u3088\u304b\u3063\u305f\u3089\u4e00\u5ea6\u304a\u8a66\u3057\u3042\u308c\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/21.jpg\" rel=\"lightbox[22661]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22664 aligncenter\" title=\"21\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/21.jpg\" alt=\"\" width=\"384\" height=\"576\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/21.jpg 384w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/11\/21-300x450.jpg 300w\" sizes=\"auto, (max-width: 384px) 100vw, 384px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mushroom Open Faced Omelette Breakfast November 4, 2011 Terry and I like to have eggs for breakfast, but I was never good at making omelette. The egg would stick to the pan, get too dry, or burn&#8230; Finally I&#8217;ve found a way to make beautiful omelette. The key is using the oven to finish. Terry [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-22661","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22661"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22661\/revisions"}],"predecessor-version":[{"id":22685,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22661\/revisions\/22685"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}