Cream-cheese omelette (for 4 persons)

Name: Cream-cheese omelette (for 4 persons)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Ball (125 g) Mozzarella cheese; 1 red pepper; 2 small zucchini; 1 collar Spring onions; 100 g cooked ham; 1/2 bunch flat leaf parsley and chervil; 1 TABLESPOON Olive oil; 6 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 30 g Cornstarch; 7-10 Tbsp Grease; 7-10 Tbsp Mini peppers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Ball (125 g) Mozzarella cheese
1 red pepper
2 small zucchini
1 collar Spring onions
100 g cooked ham
1/2 bunch flat leaf parsley and chervil
1 TABLESPOON Olive oil
6 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
30 g Cornstarch
7-10 Tbsp Grease
7-10 Tbsp Mini peppers

Directions

1
Let the mozzarella freeze for 1-2 hours. Clean, wash and pat dry the peppers. Peel peppers thinly and dice very finely. Clean, wash and pat dry the zucchini. Remove seeds and dice courgettes very finely.
2
Clean and wash spring onions. Cut the green of the spring onions into fine rings, dice the rest finely. Finely dice the ham. Chop the herbs finely, except for a few leaves. Heat oil and fry vegetables briefly.
3
Separate eggs. Season egg yolk with salt and pepper. Mix vegetables, herbs and ham with the egg yolk. Beat cream and egg white separately until stiff. Carefully fold both into the egg mixture. Sift cornflour onto the mixture and carefully fold in as well.
4
Heat two greased, large pans. Pour half of the dough into each pan. Cover with a lid and let it rest on a low heat for about 20 minutes. In the meantime, grate the frozen mozzarella roughly.
5
Sprinkle 2/3 of the cheese on the omelettes. Fold the omelettes. Sprinkle with the rest of the mozzarella. Halve the omelettes and serve while still hot. Garnish with mini peppers, chervil and parsley.