About this recipe
A silky, pale-yellow French omelette with a soft, creamy center, finished with butter and fresh parsley.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 330kcal |
| Protein | 19g |
| Carbohydrates | 1.7g |
| of which sugars | 1.2g |
| Fat | 27g |
| Salt | 1.8g |
Finely chop the 3 gr Parsley and set it aside.
Crack the 3 pieces Eggs size M into a bowl and add the 1/4 tsp Table salt, 1/2 tsp Black Pepper - Powder, and chopped parsley.
Whisk the egg mixture vigorously with a fork until completely smooth and free of any visible egg white strands.
Heat a 20 cm non-stick skillet over medium-low heat and melt 2 1/2 tsp Butter, making sure it does not brown.
Pour the seasoned egg mixture into the skillet and stir rapidly in small circular motions with a silicone spatula while constantly shaking the pan, until fine, creamy curds begin to form.
Smooth the eggs into an even layer when they are almost set but still glossy, then gently roll the omelette into a tight cylinder toward the far edge of the pan.
Turn the omelette out seam-side down onto a serving plate and brush the top with 1/2 tsp Butter for a smooth, glossy finish.
