John Myers
Contents
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Ingredients
- 0,5 bunch Parsley
- 5 Eggs
- 20 g Cream
- 1 tbsp Butter
- 1 tbsp Rapeseed oil
- 60 g Crumbled Feta
- Salt and pepper
Instructions
- Beat the eggs in a bowl, add the cream, salt and pepper and whisk everything with a whisk.
- Heat two coated pans, add 1/2 tbsp butter and 1/2 tbsp oil each. Pour half of the egg mixture into each of the pans and swirl to distribute. Allow the egg mixture to set slowly. In the meantime, pluck the parsley leaves from the stalks and roughly chop them.
- When the underside has become slightly firm, sprinkle the omelets with a little parsley. Fold two sides of each omelette towards the middle and let everything stand again briefly.
- Let the omelets slide onto plates, sprinkle with the remaining parsley and feta cheese and serve.
Nutrition
Serving: 100gCalories: 452kcalCarbohydrates: 1.6gProtein: 7.4gFat: 46.8g
