Omelette with ham, blue fenugreek and mountain cheese

Omelette with ham, blue fenugreek and mountain cheese


Use a fork to beat together the eggs, cream, salt, mace, pepper and blue fenugreek. Wash the parsley and chives and shake dry. Finely chop the parsley and cut the chives into rings. Preheat the Tepan stainless steel grill to 180 degrees. Heat the clarified butter on it and spread it out.

Pour quarter of the egg mixture onto one half of the Tepan grill, smear with the Tepan spatula and leave to solidify. Cook the ham on the free half of the Tepan stainless steel grill. Put quarter of the ham, cheese and parsley in the middle of the omelette. Roll up the omelette or fold into a triangle and fry for another 3 minutes. Repeat to make another three omelettes then serve sprinkled with chives.

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Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

  • 8 eggs (size M)
  • 50 g cream
  • 1 tsp natural or sea salt
  • 1 pinch of mace (nutmeg blossom)
  • 1 pinch of ground black pepper
  • 1 pinch of blue fenugreek
  • ½ bunch of parsley
  • ½ bunch of chives
  • 50 g clarified butter
  • 200 g sliced bresaola
  • 200 g grated mountain cheese

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