The art of making gourmet omelettes – without breaking eggs.
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Le Rustique Camembert 250g 1/4
- Eggs 4
- Crème fraîche 2 tablespoons
- Chopped chives 1 tablespoon
- Minced parsley 1 tablespoon
- Chopped oregano 1 tablespoon
- Shallot 1
- Lightly salted butter 15 g
- Salt and pepper
- Beat the eggs, omelette style, in a mixing bowl. Add the cream and herbs.
- Peel and finely chop the shallot.
- Melt the butter in a frying pan. Brown the shallot for a few minutes then pour in the egg mixture. Season with salt and pepper.
- Turn down the heat and cook gently.
- Cut the Camembert into thin slices. Once the omelette has set, spread the Camembert slices over half of it. Fold the omelette in half and serve immediately.