Creative cooking, all in your hands: 5 fun dishes that even beginners can easily make at home

1. Rainbow Vegetable Omelet: A Breakfast “Show” with a 5-Minute Draw of Nutrition

Tired of regular fried eggs? Try this rainbow vegetable omelet. The combination of colorful vegetables and tender eggs not only looks stunning, but also provides a boost of vitamins for a vibrant start to the day. And the recipe is super simple—no dough, no oven, just a frying pan—so even beginners can make it with zero mistakes. Ingredients (Serves 1):

2 eggs, 1 small carrot (diced), 1 small handful of green beans (pre-cooked), 1 small handful of corn kernels (pre-cooked), 1 small bell pepper (diced), 1 pinch of salt (about 1g), a pinch of black pepper, 1 teaspoon of olive oil (about 5ml)

Instructions:

To prepare the egg mixture: Crack the eggs into a bowl, add salt and black pepper, and blend with chopsticks or an electric garlic masher (blending with an electric garlic masher for 10 seconds will result in a smoother egg mixture and a more tender pan-fried dish).

To stir-fry the vegetables: Heat a frying pan with 1 teaspoon of olive oil. Once the oil is hot, add the diced carrots and bell pepper and stir-fry for 1 minute. Then add the green beans and corn kernels and stir-fry for 30 minutes. Cook for 10 seconds until the vegetables are cooked through, then set aside.

To make an omelet: In the same frying pan (no need to wash), turn the heat down to low and add the beaten egg. Gently swirl the pan to spread the egg evenly across the bottom.

To roll up the omelet: Wait until the egg is just set (about 1 minute, don’t overcook or it will become tough). Evenly spread the stir-fried vegetables on one side of the egg. Using a spatula, gently fold the other side of the egg over to cover the vegetables. Cook for another 30 seconds to set the omelet.

To serve: Remove the omelet, cut it into 3-4 sections, arrange on a plate, sprinkle with a little black pepper, and serve with a glass of milk or unsweetened soy milk for a delicious and nutritious breakfast.​
Creative Tips: ​
You can substitute vegetables based on what you have at home, such as chopped spinach, diced mushrooms, or a small amount of diced ham. As long as the colors are rich, you can create a rainbow effect. ​
If you like a cheesy flavor, add a slice of cheese to the vegetables. The cheese will melt when heated, making the flavor richer. ​
Using a 316 medical-grade non-stick pan, you don’t need to use too much oil, and the omelet won’t stick to the bottom, allowing it to fry perfectly. ​
2. Avocado and Shrimp Toast: A Quick Lunch “Influencer” Style: Unlock a Premium Look in 3 Steps

Want to enjoy an “influencer” dish at home without the hassle? This avocado and shrimp toast is perfect for you. The crispy toast paired with the fluffy avocado and chewy shrimp creates a rich, layered experience. And the recipe is ridiculously simple, coming together in just 3 steps. It’s perfect for lunch or afternoon tea, and posting photos on your Instagram account will earn you tons of likes. Ingredients (Serves 1):
1 slice of whole-wheat toast, 1/2 avocado, 5-6 shrimp (thawed or cooked in advance), a pinch of salt, a pinch of black pepper, 1 teaspoon of lemon juice (about 5ml, optional, to prevent the avocado from oxidizing and darkening), 1-2 cherry tomatoes (halved, for garnish).
Instructions:
Prepare the toast: Toast the whole-wheat toast in a toaster for 1-2 minutes, until golden and crispy. (If you don’t have a toaster, toast it in a pan over low heat for 30 seconds.)
Mashed avocado: Halve the avocado, remove the core, and scoop out the flesh with a spoon. Place in a bowl, add a pinch of salt and a pinch of black pepper, and mash with a fork. Add 1 tablespoon of water. Mix well with a teaspoon of lemon juice (you can omit it if you don’t have it, but it will make the avocado puree fresher and slow down its darkening).

Assembly: Spread the avocado puree evenly on the toasted toast, then top with the cooked shrimp. Finally, top with halved cherry tomatoes and a sprinkle of black pepper. This luxurious avocado and shrimp toast is ready.

Creative Tips:
Marinate the shrimp with a little salt and black pepper for 10 minutes before cooking to enhance the flavor.

For a richer texture, sprinkle a little chili powder or sesame seeds on the avocado puree for a flavorful kick.

For whole-wheat toast, choose whole-wheat, which is healthier than regular toast, richer in dietary fiber, and more filling.

3. Grilled Vegetable and Chicken Breast Kebabs: Dinner: “Oil-Free” Made Easily in the Air Fryer

Craving for barbecue but afraid of the greasiness? This grilled vegetable and chicken breast skewers uses an air fryer instead of charcoal fire, and no extra oil is needed to create a delicious taste that is fragrant on the outside and tender on the inside. The combination of vegetables and meat is nutritionally balanced, making it a great dinner without any burden and can also satisfy your desire for barbecue. Ingredients (Serves 2):
1 chicken breast (about 200g, cut into 2cm cubes), 1 bell pepper (cut into pieces about the same size as the chicken), 1/4 onion (cut into pieces), 3-4 shiitake mushrooms (washed and stemmed), 1 teaspoon olive oil (about 5ml, optional), 2g salt, a pinch of black pepper, 1 teaspoon cumin powder (about 2g), a pinch of chili powder (optional), bamboo skewers or grilling skewers (soak in water for 10 minutes to prevent burning).
Instructions:
Marinate the chicken breast: Place the chicken breast in a bowl and add 1g salt, a pinch of black pepper, 1 teaspoon cumin powder, and 1 teaspoon olive oil (you can omit the oil to prevent it from drying out in the air fryer). Mix well with your hands and marinate for 15 minutes (or 5 if you’re pressed for time). (The skewers are still edible after 30 minutes, though the flavor will be slightly bland.)

Skewering: Alternately thread the marinated chicken breast, bell pepper, onion, and mushrooms onto bamboo skewers, using 3-4 pieces of meat and 3-4 vegetables per skewer. Try to keep the skewers close together so they don’t fall apart during grilling.

Air Fryer: Preheat the air fryer to 180°C/380°F. Place the skewers in the basket and bake at 180°C/380°F for 10 minutes, turning them over halfway through the grilling process to ensure even cooking.

Seasoning: Remove the skewers from the oven and sprinkle with the remaining 1g of salt and a pinch of chili powder (optional). Grill for another 1 minute to allow the seasoning to absorb. Remove and serve. Tips:

Meat can be substituted with beef or shrimp, and vegetables can be added with eggplant, zucchini, or cherry tomatoes. Combine according to your preference.

If you don’t have an air fryer, you can also use the oven at 180°C/60°F for 15 minutes, or pan-fry the chicken over low heat until cooked through.

Use food-grade 304 stainless steel skewers; they’re more durable than bamboo, easy to clean, and reusable for a more environmentally friendly experience.

Fourth, Fruit Oatmeal Cups: A “healthy” dessert option. No oven required, just stir and make.

Craving for dessert but afraid of weight gain? This fruit oatmeal cup is a perfect “healthy” choice. Made with oats, yogurt, and fruit, it doesn’t require an oven or sugar. Simply stir and stack, and you’re done! It’s smooth and sweet, rich in fiber and protein, making it a delicious and affordable afternoon snack. Ingredients (Serves 1):
50g instant oatmeal, 100g unsweetened yogurt, 1/2 banana (sliced), 3-4 strawberries (washed and halved), 1 handful blueberries, 1 teaspoon chopped nuts (such as almonds or walnuts, optional), 1 teaspoon honey (optional, can be omitted if you prefer sweet).
Instructions:
Layer oatmeal: Prepare a clear glass or small bowl. Place 25g of oatmeal and flatten with a spoon.
Add yogurt and fruit: Pour 50g of unsweetened yogurt over the oatmeal and spread evenly with a spoon. Then, place half the banana slices and a few strawberries and blueberries on top.
Layer 2: Add the remaining 25g of oatmeal and flatten. Add the remaining 50g of unsweetened yogurt and spread evenly. Finally, top with the remaining fruit and chopped nuts.
Refrigerate to enhance flavor (optional): If you have time, refrigerate the oatmeal cup for 1 minute. After 10 minutes, the oatmeal will absorb the moisture from the yogurt, becoming denser and more flavorful. If you’re pressed for time, you can enjoy it right away for a more chewy texture.

Creative Tips:

Fruit can be swapped out according to the season. For example, mangoes and lychees can be used in the summer, apples and pears in the fall, and oranges and kiwis in the winter—whatever is fresh is best.

Choose instant oatmeal; it doesn’t need to be cooked, making it more convenient. For a finer texture, blend the oatmeal in a food processor and mix it with the yogurt.

Add a little chia seeds; soaking them will give them a chewy texture and increase dietary fiber, which helps them feel fuller.

5. Tomato, Enoki Mushroom, and Tofu Soup: A “Warming Dinner” with a Fresh Flavor in One Pot

Want a warming bowl of soup when the weather is cold? This tomato, enoki mushroom, and tofu soup is simple to make, using common ingredients. The resulting soup is delicious, low in fat, and healthy. One bowl will warm you up without the worry of weight gain. It can be made in a soup pot or a health pot, making it easy for beginners. Ingredients (Serves 2):

2 tomatoes, 1 bunch of enoki mushrooms (roots removed, washed, and torn into small pieces), 1 block of soft tofu (cut into small pieces), 1 egg, 1 teaspoon chopped scallions, 2g salt, 1 teaspoon light soy sauce (about 5ml, optional), 1 drop sesame oil (optional), 500ml water or broth

Instructions:

Sauté the tomatoes to release their juices: Heat a pot with 1 teaspoon olive oil (or omit the oil; the tomatoes will release their juices). Score the tops of the tomatoes with a cross, blanch them in boiling water, peel them, and cut them into small pieces. Stir-fry for 2 minutes, until the tomatoes are soft and their juices are released.

Add broth to the ingredients: Pour 500ml of water or broth into the pot, bring to a boil over high heat, add the enoki mushrooms and tofu cubes, and simmer for 5 minutes. Simmer for 10 minutes, allowing the enoki mushrooms to cook through and the tofu to absorb the tomato aroma.

Drink the egg mixture: Crack eggs into a bowl and whisk until smooth. Reduce heat to low and slowly pour the egg mixture into the pot, stirring gently with a spoon as you pour until the egg drops form. (Don’t cook for too long; 1 minute is enough, or they’ll become tough.)

Seasoning: Add 2g salt and 1 teaspoon light soy sauce (omit the soy sauce for a lighter flavor). Stir well. Remove from heat, add 1 drop of sesame oil (optional), and garnish with chopped green onions. A hearty and delicious bowl of tomato, enoki mushroom, and tofu soup is ready. Tips:

For a fresher flavor, add 1-2 shrimp or a little shredded chicken breast for a more nutritious dish.

If using a pot, first place the tomato chunks, add water, select the “soup mode,” and cook for 3 minutes. Then add the enoki mushrooms and tofu and continue cooking for 5 minutes. Finally, drizzle with egg wash and season. No need to monitor the heat, making it more convenient.

Choose tender tofu for a smoother texture; if you prefer a firmer texture, choose firm tofu. It all depends on your preference.

Conclusion: Creative cooking isn’t that difficult.

Creative cooking isn’t about complexity; it’s about using simple methods to give everyday ingredients a new lease of life. The five recipes above use common ingredients and utensils, and the steps are simple enough for even beginners to master. Whether you’re looking to change up your breakfast or add a new dish to dinner, give them a try. When you make creative dishes that look good and taste good, you’ll find that cooking is so much fun, and this sense of accomplishment is one of life’s little joys. Starting today, try using the ingredients around you to unlock more creative dishes, and you’ll find that you’re also a “hidden gourmet”!