John Myers
Coriander, Carrot and Onion Omelette
The perfect coriander, carrot and onion omelette recipe with a picture and simple step-by-step instructions.
- 1 Carrot approx. 100 g
- 1 tsp Salt
- 1 Onion approx. 100 g
- 1 tbsp Butter
- 1 tsp Powdered sugar
- 2 Eggs
- 1 tbsp Cooking cream
- 1 tbsp Freshly grated horseradish
- 4 tbsp Coriander TK (own production)
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
- 1 Small tomato (2 * ½) for garnish
- 4 Parsley for garnish
- 16 Discs Snake cucumber for garnish
- Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorative blade, cook in salted water (1 teaspoon salt) for about 3 – 4 minutes, remove and cut into decorative carrot blossom slices (about 2 – 3 mm thick). Peel onion and chop finely. Heat butter (1 tbsp) in a pan, fry the onion cubes in it, add the carrot blossoms, sprinkle everything with powdered sugar and let it caramelize a little. Grate the horseradish (approx. 1 tbsp) fresh. Eggs (2 pieces) with the horseradish (1 tbsp), coriander (4 tbsp / frozen), coarse sea salt from the mill (2 big pinches), colorful pepper from the mill (2 big pinches) and nutmeg (1 big pinch) ) and drizzle over the onion and carrot pan. Close with a lid and cook / set at a low temperature. Quarter the coriander, carrot and onion omelette, divide between 2 plates, garnish with tomato halves, parsley and 8 cucumber slices each serve.
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