French Omelette
A tender folded omelette with butter and herbs
Ingredienti
- uovo2 pz
- burro40 g
- erbe fresche10 g
- sale0.25 cucchiaino
Istruzioni
Beat the eggs with a fork and salt until smooth, without whipping them into a foam.
Melt the butter in a small pan over medium-low heat.
Pour in the eggs and stir constantly with a spatula using small movements until the mixture becomes creamy.
When the eggs are almost set, smooth out the surface and reduce the heat.
Carefully fold the omelette into a roll or in half.
Transfer to a plate, sprinkle with herbs and serve immediately.
Altre ricette
Hachis Parmentier
French shepherd-style bake with meat ragout and mashed potatoes
Blanquette de Veau
Tender veal in a pale creamy sauce with carrots and mushrooms
Buckwheat Galettes
Breton buckwheat crepes with cheese, egg, and ham
Potatoes Dauphinoise
French creamy potato bake with thinly sliced potatoes and garlic.