Copyright 2011 LtDan'sKitchen blogs |
Copyright 2011 LtDan'sKitchen blogs |
Corsican Omelette - Adapted*
3 large eggs
1 tbsp heavy cream
salt and pepper
1 tbsp unsalted butter
2-3 oz fresh goat cheese, crumbled
1/2 tsp dried basil
2 tbsp fresh parsley, julienned
1. Mix the eggs in a bowl with the heavy cream and whisk until just mixed.
Season with salt and pepper.
2. In a 12-inch skillet over medium heat, melt the butter. Once melted, add
the dried basil and saute for about a minute.
3. Add the eggs and and spread it around the pan. Top with the parsley and
cheese and let the eggs set by lifting the sides carefully to let any runny
eggs cook.
4. When the top looks nearly set, fold into thirds and slide onto a plate.
*Lawson, Nigella, Forever Summer, Hyperion, New York: 2003
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