Litsoako

• 4 likotoana tse tenya tsa nama ea kolobe
• 1 senoelo sa makumane a bohobe
• 1/2 senoelo sa chisi e siiloeng ea Parmesan
• 1/2 senoelo se khaotsoeng sa spinach (e foreshe kapa e hatselitsoeng)
• 2 cloves garlic, minced
• 1 tsp phofo ea onion
• Letsoai le pepere ho latsoa
• Oli ea ho pheha
• 1 senoelo sa moro oa khoho

Litaelo

1. Pesa onto ea hau ho 375°F (190° C)
2. Ka sekotlolo se kopanyang, kopanya li-crumbs tsa bohobe, chisi ea Parmesan, spinach e khaotsoeng, konofolo e halikiloeng, phofo ea onion, letsoai le pepere. Kopanya hantle ho fihlela o kopane.
3. Etsa mokotla ka har'a chopo e 'ngoe le e' ngoe ea nama ea kolobe ka ho seha ka mokhoa o tšekaletseng ka lehlakore. Tšela ntho e 'ngoe le e 'ngoe ka motsoako ona.
4. Ka paneng e sireletsehileng ea ontong, futhumatsa oli ea mohloaare ka mocheso o itekanetseng. Pheha likhaba tsa nama ea kolobe ka metsotso e ka bang 3-4 ka lehlakoreng le leng ho fihlela e le putsoa ea khauta.
5. Eketsa moro oa khōhō ho skillet, ebe o koahela le ho o fetisetsa ka ontong ea preheated. Bake ka metsotso e ka bang 25-30 kapa ho fihlela nama ea kolobe e phehiloe 'me e fihla mocheso o ka hare oa 145 ° F (63 ° C).
6. Tlosa ka ontong, tlohela nama ea kolobe e phomole ka metsotso e seng mekae. pele o sebeletsa. Natefeloa ke likhekhe tsa hau tse monate tsa nama ea kolobe!