Chervil omelette with vegetable filling

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the carrots and mangetouts. Cut carrots lengthwise into strips and then into rhombuses. Bring the stock to the boil, add the vegetables, cover and stew for 8-10 minutes. Meanwhile wash chervil, dab dry and chop finely about 3/4. Separate eggs and beat egg whites until stiff.

2. 2

   Fold in lemon juice and egg yolk. Sift cornflour on top and fold in with chopped chervil, salt, pepper and nutmeg. Heat 10 g of fat in 2 pans (approx. 20 cm Ø) at medium heat and put in some chervil stems. Spread the egg foam mixture on top, cover and allow to set on a low heat for 15-20 minutes. Remove vegetables from the stock with a skimmer. Pour cream into the stock, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again and season to taste with salt and pepper. Add vegetables to the hot sauce. Slide the omelettes onto 2 plates and divide the vegetables in half.

3. 3

   Remove vegetables from the stock with a skimmer. Pour cream into the stock, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again and season to taste with salt and pepper. Add vegetables to the hot sauce. Slide the omelettes onto 2 plates and divide the vegetables in half. Fold over the other half and serve immediately garnished with chervil

4. 4

   Plate: Altalena

Nutrition Facts

KCAL
440 kcal

CARBS
26 g

FATS
29 g

PROTEINS
19 g