Roman Omelette Recipe
Ingredients
| Eggs | 8 Small | |
| Butter | 4 Tablespoon | |
| Beans | 2 Pound | |
| Small boiling or pickling onions - 1/4 lb. | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Ground allspice - to taste | ||
| Heavy cream | 2 Tablespoon | |
| Tallegio or Bel Paese cheese - 2 oz., sliced | ||
Directions
MAKING
1.In a saucepan, heat half of butter and once melted, put broad beans, onions, herbs and seasonings to it.
2.Put the lid on and cook the ingredients for 15- 20 minutes until the vegetables turn soft.
3.Whisk eggs with cream and add cheese and vegetable mixture to it.
4.Put the remaining butter in the pan and when heated, put the egg mixture on it.
5.Let the omelete cook for 5 minutes until firm.
6.Put the broiler on omelet's top so that it is well cooked.
SERVING
7.Serve warm.
1.In a saucepan, heat half of butter and once melted, put broad beans, onions, herbs and seasonings to it.
2.Put the lid on and cook the ingredients for 15- 20 minutes until the vegetables turn soft.
3.Whisk eggs with cream and add cheese and vegetable mixture to it.
4.Put the remaining butter in the pan and when heated, put the egg mixture on it.
5.Let the omelete cook for 5 minutes until firm.
6.Put the broiler on omelet's top so that it is well cooked.
SERVING
7.Serve warm.
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