Veal Kidney Omelette Recipe
Ingredients
| Eggs | 6 Small, beaten | |
| Veal kidney - 1, encased in its fat, halved lengthwise | ||
| Oil - as required | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Parsley | 1 Tablespoon, chopped | |
| Parmesan cheese | 1 Tablespoon, freshly grated | |
| Butter | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat the broiler.
MAKING
2) Brush the kidney with oil and season with the salt and pepper.
3) Broil for 4 minutes on each side, or until thoroughly cooked, then
slice crosswise into thin slices.
4) In a bowl, season the beaten eggs with the salt and pepper to taste and stir in the parsley and cheese.
5) Stir in the kidney slices and mix thoroughly.
6) In a large omelet pan, melt the butter, pour in the egg mixture and cook the omelet until firm.
7) When the omelet is just set, fold into half and slide on a warmed serving dish.
SERVING
8) Slice and serve the Veal Kidney Omelet, immediately on individual serving plates.
1) Preheat the broiler.
MAKING
2) Brush the kidney with oil and season with the salt and pepper.
3) Broil for 4 minutes on each side, or until thoroughly cooked, then
slice crosswise into thin slices.
4) In a bowl, season the beaten eggs with the salt and pepper to taste and stir in the parsley and cheese.
5) Stir in the kidney slices and mix thoroughly.
6) In a large omelet pan, melt the butter, pour in the egg mixture and cook the omelet until firm.
7) When the omelet is just set, fold into half and slide on a warmed serving dish.
SERVING
8) Slice and serve the Veal Kidney Omelet, immediately on individual serving plates.
Chef
