John Myers
Parmesame and Olive Omelette
The perfect parmesame and olive omelette recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 1 tbsp Flour
- 6 green Herb olives
- 70 g Grate the Parmesan
- Espelette pepper
- Salt
- Oil
- Preheat the oven to 150 degrees. Cut the olives into rings. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the flour and season with a little salt and Espelette pepper. Now carefully fold the egg yolks into the egg white.
- Heat some oil in a pan and add the egg mixture at a low temperature. Let the lid on the pan and the egg mixture set. When the egg mixture is thickened, place the olives and Parmesan on one half of the omelette and fold over the other half and bake in the oven for about 5 minutes.
Facebook Comments