Asparagus Omelette

Asparagus Omelette

Ingredient (for 4 )
- 8 eggs, beaten - 300 g asparagus, trimmed and cut into pea-sized pieces
- 100 g butter
-1 tbsp flour
salt and pepper
-1 tbsp chopped parsley
-2or3 chopped Welsh or spring onions
-15 cl double cream

Step by step
1.Heat half the butter and stir in the flour.
2 Add the asparagus ,salt, pepper, parsley and the Welsh or spring onions.
3. Cook gently for about 10 minutes or until the asparagus is tender but still firm, then stir in the cream, bring to the boil and remove from the heat.
4. Heat the remaining butter in a frying pan. Mix the eggswell into the asparagus.
5. Pour the mixture into the frying panand cook it for about 3 to 4 minutes, until brown on the bottom
6. Reverse it on to a warmed plate for serving, or place under aGrill for a minute or two if desired to set the top before serve

Source : L'ESCOLE PARFAITE DES OFFICIERSI DE BOUCI{E

Spinach Omelette

Spinach Omelefie

Ingredient (for 4 )
- 8 eggs, beaten
- 60 g Swiss chard leaves, chopped
- 60g spinach, chopped
- 6 tbsp olive oil
-30 g Parmesan cheese, grated
-1 tbsp chopped parsley
-1 tbsp chopped basil
-1 tbsp garlic cloves, chopped

Step by step
1.Cook the chard and spinach in half the olive oil until the oilscompletely absorbed.

2. Cool the mixture slightly, and add it tothe eggs with the cheese, parsley, basil and garlic.

3. Heat the remaining oil in a 20 cm (8 inch) frying pan thatwill make an omelette two fingers thick.

4. Pour in the beaten egg mixture and cook over a medium heat for 10 minutes oruntil the omelette is set.

Source : c. CHonot-BulierVIEILIES RECETIES DE Cuisine PROVENCALE

Leek Omelette

Leek Omelette

Ingredient (for 4 )
-8 eggs
- 4 or 5 leeks, white ports only
salt and pepper
-30 g butter
- 2 tbsp double cream or crème fraiche

Step by step
1. Cook the leeks in 15 cl (l pint) of water for 10 minutes.
2. Drain the leeks, reserving the cooking liquid, and chop them finely.
3. Boil the reserved liquid until it is reduced by half.
4. Beat the eggs with salt, pepper, and 1 tablespoon of thereduced liquid.
5. Melt the butter in a large omelette pan.
6. When the butter is hot, pour in the beaten eggs and allow to set.
7. Stir the cream into the chopped leeks, spread this mixture downthe centre of the omelette, and fold the omelette over the leeksjust before you turn it out of the pan.

Source : FREDERICK ELLES AND SACTIA SOSNO99 OMELETIES ORIGINALES

Yolk steamed fresh milk.

Yolk steamed fresh milk.

Ingredient

*1 / 2 Yolk

*mash pumpkin pulp 1 tablespoon

*Fresh milk 1 / 2 cup

Step by step
1.Beaten yolk, pumpkin and fresh milk together.
2.steamed until cooked.

Pumpkin with mashed yolk

Pumpkin with mashed yolk

Ingredient

* slide little pumpkin 2 tablespoon

*1 / 4 Cooked mash yolk.

* fresh milk 1 tablespoon

Step by step

1. Steam or boil the pumpkin until soft and then use behind spoon mashed until mushy.

2. mixed mashed pumpkin yolk and fresh milk together and boiling again.

Sorrel Omelette

Sorrel Omelette
This is the real sorrel omelette as it is done in that southern part of France where food is of the best. No omelette done with cooked sorrel can compare with it.

Ingredient To serve 2
- 4 eggs, beaten with salt and pepper
- 100 g ,fresh young sorrel leaves, stalks and middle ribs removed, finely cut with a knife
- ½ garlic clove, chopped
- 1 tbsp chopped chervil
- 30 g butter

Step by step
1. Mix the sorrel with your egg.
2. Add the garlic and chervil.
3. Melt the butter in an omelette pan.
4. Pour in the eggs and allow them to set.
5. The omelette should be made rather thick so that, the inside being less cooked
6. The sorrel which is there remains almost.
7. This gives the omelette a peculiar acid taste, extremely pleasant and fresh.

Soure: X. Marcel Boulestin, Simple French cooking for English homes

Lettuce Omelette

Lettuce Omelette

Ingredient to serve 2
- 4 eggs, beaten
- 1 small lettuce, coarsely sliced
- 30 g. butter
- Salt and pepper
- 4 tbsp white sauce

Step by step

1. Sauté the lettuce in half of the butter until softened.

2. Season it with salt and pepper and combine it with the white sauce.

3. Melt the remaining butter in an omelette pan.

4. Pour in the eggs and let them cook until almost set,

5. Put the lettuce filling into the centre of the omelette

6. Fold it over and serve.

Source : Narcissa Chamberlain, the omelette book