Cheese Omelette
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Cheese omelette prepared from béchamel sauce mixed with egg yolks and stiff snow from egg whites, served garnished with a piece of butter and thickly sprinkled with chopped green parsley.
Ingredients:
Procedure:
1. For eggs, carefully separate the yolk from the whites, then use a whisk or hand mixer to make stiff snow
2. Stir the flour into the melted fat, dilute it with milk, whisk well and bring to the boil
3. Stir in the salt and one egg yolk at a time into the béchamel sauce; when the dough is smooth, carefully incorporate the stiff snow from the egg whites
4. In a greased omelette pan (non-stick pan), fry two large omelettes at a time, sprinkle the surface of each with grated cheese, fold them in half when baked
5.
Recommendation:
Serve with steamed Vegetable Recipes or a raw vegetable salad.
Serve with steamed Vegetable Recipes or a raw vegetable salad.
