2 pcs Large eggs
As applicable Salt
As applicable Olive Oil
Omelette is one of the best dishes for breakfast. Today we will learn different types of omelette.
- 2 Egg
- ½ eggs pinch of salt
- It is possible to add a little milk or cream to make the taste more subtle.
- Break eggs in a large enough bowl with salt and pepper
- Beat gently with a fork until fully homogenized yellow and white
- Pour immediately into a hot pan
- Cook evenly
- Serve as soon as possible.
Mushroom omelette: Add to the eggs 40 grams of mushrooms, thinly sliced and sautéed. Arrange the omelette on beautiful blades of sautéed mushrooms.
Pea omelette (Omelette Clamart): Fill the omelette with 2 tablespoons of peas and butter (add the cooking lettuce if necessary). For the presentation, slice the omelette lengthwise and arrange a spoonful of the same peas.
Herbed Omelette: The herbs to be added to the eggs are parsley, chives, chervil and tarragon chopped in equal proportions.
Spanish omelette (tortilla): Add to eggs: a portion of finely chopped onion and sauteed, two parts of tomato fondue and chopped parsley.
Omelette with ham (omelette à la fermière): Add 100 grams of chopped lean ham to eggs. Sprinkle with a pinch of chopped parsley.
Bacon omelet: Add to the eggs 100 grams of pork belly cut into matches and sautéed.
Sausage omelette: Add to the eggs two sausages cut into small pieces, which you have previously cooked in a pan or in water.
Emmental omelette (Swiss omelette): Add 50 grams of Emmental cheese and a dollop of cream to the eggs.
Omelette au comté (Omelette à la Jura): Add to eggs 50 grams of Comté cheese and a dollop of cream.
Potato Omelette: Fry thinly sliced potatoes. Add them to the omelette at the time of cooking.
Apple omelette (dessert): Also known as a Breton omelette. Sauté an apple sliced with butter in the pan, then add the beaten eggs.