An omelet is an egg dish made from lightly beaten eggs and baked in a pan to form flat cakes. An omelette should always be baked on one side only, but it can also be turned over very briefly, because not every guest is a lover of a gooey, half-cooked omelette. An omelette should be prepared from a maximum of 8 eggs.
Ingredients
• 8 eggs
• 1 bunch flat-leaf parsley (alternatively rocket or basil)
• Diced ham (alternatively prawns or crab meat)
• 1 tablespoon butter
• freshly ground white or black pepper
• Sea salt or coarse salt from the mill
preparation
• Wash the parsley, remove everything unsightly, dry by shaking, remove the stalks and weigh finely.
• Place the eggs, parsley and ham in a bowl, season with salt and mix gently with a fork.
• Let the butter foam up once in the pan, add the egg mixture and leave to set over a low heat.
• I make the omelet about 1 cm thick and it fills the whole pan.
• Turn and cook on both sides without taking on too much colour.
• Slide the omelette onto a plate, place the pan on the plate and rotate the pan 180°.
• Slide the finished omelet onto a plate and serve.
Side dishes Baguette, ciabatta
