Ingredients
- 2 big (ideally natural) eggs
- a tiny pinch of exceptional grain sea salt
- a few tablespoons of chopped chives
- a dollop of pesto
- a bit of goat cheese or feta
- a small handful of combined salad veggies
Instructions
- Use a fork to conquer the eggs and salt in a small bowl. Beat properly, till the eggs are commonly uniform in color - they appear to run around the pan extra flippantly while there are not large patches of yolk vs. Whites.
- In your biggest non-stick skillet over medium heat (that is one of the few activities I actually use non-stick) pour the egg aggregate and give it a good swirl so that they unfold out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works fantastically as well. Sprinkle the eggs with a number of the chives and let them set, this happens speedy depending on the heat of your pan - 15 seconds to 1 minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large reducing board or Silpat-coated cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it without difficulty spreadable), after which sprinkle with the cheese and salad veggies. Starting with one cease, roll the omelette faraway from you. Cut in 1/2 on a deep diagonal. Season with a piece greater salt if wanted and serve garnished with a few chopped chives.
- Serves one or two.
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