Hervé's French omelet
This is a typical French omelette, which has been prepared in the province for breakfast for centuries. Its secret is that the whites and yolks are whipped separately, so it resembles an airy soufflé.
Hervé's French omelet
This is a typical French omelette, which has been prepared in the province for breakfast for centuries. Its secret is that the whites and yolks are whipped separately, so it resembles an airy soufflé.
Ingredients
| eggs 6 pcs. |
| mushrooms 200 g |
| cream 80 g |
| butter 50 g |
| onion 1 pc. |
| parsley 1 bundle |
| garlic (dry chopped) 1 pinch |
| salt to taste |
| pepper to taste |
Instructions
Step 1
Slice the mushrooms and finely dice the onion. Chop the parsley. Melt half of the butter in a frying pan, fry onion in it until golden, add mushrooms, salt, pepper and chopped garlic. Fry, add chopped parsley. Stir.
Step 2
Beat 3 eggs with 3 yolks, separately beat 3 whites. Gently combine the eggs with the beaten whites, add cream, salt and pepper.
Step 3
In a frying pan, melt the remaining butter. Once it is golden in color, pour in the beaten eggs. When the edges of the omelet are slightly browned, pour the mushroom and vegetable filling into the middle and carefully wrap the omelet into a roll. Fry a little longer and place on a plate.
