Rebecca Minkoff Mini M.A.C. Omelette | REBECCA MINKOFFのMini M.A.C.オムレツ


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Rebecca Minkoff Mini M.A.C. Omelette | REBECCA MINKOFFのMini M.A.C.オムレツ

Welcome to my first video in my “New York Fashion Week” Theme Week series!! Rebecca Minkoff’s show is actually on Friday, September 5th, so I thought that turning one of her iconic bags into an omelette would be fitting! The mushroom filling is my go-to recipe when making an omelette, because the mushrooms, onion and cheese just taste SO yummy, savoury, salty and melty together. When making the egg, keep it as flat as possible so that you’ll be able to shape and trim it easily! I cut out the little chain part from the cheese using a straw, but you could always use a knife and just cut little circles. And, if you prefer her Mini M.A.C. in a different colour other than yellow, just add some food colouring to the eggs! Just imagine – you could fill a table with omelette purses of every single colour. Who wouldn’t want to eat that?

Ingredients (serves 1)
❤ 3 eggs
❤ 1 clove of garlic, minced
❤ ½ onion, thinly sliced
❤ 10 white button mushrooms, thinly sliced
❤ salt
❤ pepper
❤ shredded white cheddar cheese, as desired
❤ white cheddar cheese slices, as needed
❤ olive oil
❤ silver lustre dust

1. Crack the eggs into a bowl, and whisk until the egg whites are completely incorporated and bubbles appear on the surface.
2. Drizzle some olive oil into a large frying pan set to medium heat, and pour the beaten eggs into the pan. Allow this to cook without stirring it until the top of the eggs has completely set and cooked, about 3-5 minutes. You may have to adjust the heat to prevent it from burning on the bottom. Transfer the egg to a plate lined with plastic wrap, and set aside.
3. Drizzle some more olive oil into the large frying pan, and add the garlic. Set the heat to medium, and cook until the garlic becomes fragrant. Then add the onions and mushrooms, and cook on medium to medium-high heat until the onions have become translucent, and the mushrooms have softened. Season with salt and pepper, and set aside.
4. Transfer the omelette and the plastic wrap to a cutting board, keeping the nicest side facing down, so that it will be the outside of the purse. Cut it into a large, vertical rectangle, allowing the shorter sides to stay rounded, just slice off the sides. Then gently transfer this onto a serving plate, and spoon the mushroom filling into the centre. Sprinkle on as much shredded white cheddar cheese as you like. Fold up the omelette like a letter, with the seam near the top of the omelette.
5. Using the scraps that you cut from the omelette, cut out the pockets, purse strap and tassels. Looking at a photo of the Mini Mac purse while doing this is really helpful. Then arrange these on top of the omelette.
6. Use the slices of white cheddar cheese to cut out the hardware of the purse, like the zipper, clasp and chain. Arrange these onto the omelette, and then dust on some silver lustre dust with a small paintbrush to make the cheese look metallic.

Want to see more video tutorials? Check out all of my recipes here!

Mini MAC thumb

Rebecca Minkoff Mini M.A.C. Omelette | REBECCA MINKOFFのMini M.A.C.オムレツ

ニューヨーク・ファッション・ウィークのテーマウィークの最初の動画へようこそ!レベッカミンコフさんはファッション・ウィークに参加しているよ うですので、人気のMini M.A.C.をオムレツにするのはこのイベントにぴったりだと思います!オムレツに入れたマッシュルームなどはオムレツを作る時にいつも使う材料です。 マッシュルーム、玉ねぎとチーズでおいしくて、とろ~りな食感があります。オムレツを焼く時に、簡単に財布の形にするために、できるだけ薄いオムレツを作 る。チェインの部分をストローでチーズから切り取ったのですが、ナイフを使っても構いません。黄色よりピンク色や茶色などの他の色のMini M.A.C.が作りたい場合、食用色素を少々加える。テーブルの上に色々な色のオムレツが並ぶのがすごくきれいにみえると思います!

❤ 卵 3個
❤ にんにく(細かく刻んだ) 1かけ
❤ 玉ねぎ(薄切り) 1/2個
❤ マッシュルーム(薄切り) 6個
❤ 塩
❤ こしょう
❤ ホワイト・チェダー(おろした) 適量
❤ ホワイト・チェダー(スライスした) 適量
❤ オリーブオイル
❤ 食用のキラキラパウダー(銀色)

②オリーブオイルを中火にした大きなフライパンに引く。卵をフライパンに流し込み、火を中弱火にする。混ぜないで、そのままにし、卵の表面まで火が通るま で焼く(約3~5分)。焦げないために、火を調整してください。さらに速く焼くために、蓋をする。ラップをひいた皿に移す。
④ラップを持ちながら、オムレツをまな板に移し、大きな長方形に切る。 大皿に移し、マッシュルームなどをオムレツの真中に入れる。ホワイト・チェダーをお好み量を中身の上に散らす。中身をオムレツに手紙のように折り込み、閉じ目をオムレツの上の部分にする。
⑤オムレツから切り取った部分でポケット、ストラップなどを作る。Mini M.A.C.の写真を見ながら卵を切るのが便利です❤オムレツの上にアレンジする。



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