Foam omelette with chervil cream

Name: Foam omelette with chervil cream
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 bunch/pot of chervil; 4 Eggs (Gr. M); 1 TABLESPOON Lemon juice; 2 tablespoons (20 g) Cornstarch; 7-10 Tbsp salt, coarse pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS butter/margarine; 2-3 (approx. 200 g) Carrots; 100-150 g Sweet peas; 7-10 Tbsp or frozen peas; 1 TEASPOON Vegetable broth (instant); 4-5 Tbsp Fresh cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 bunch/pot of chervil
4 Eggs (Gr. M)
1 TABLESPOON Lemon juice
2 tablespoons (20 g) Cornstarch
7-10 Tbsp salt, coarse pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS butter/margarine
2-3 (approx. 200 g) Carrots
100-150 g Sweet peas
7-10 Tbsp or frozen peas
1 TEASPOON Vegetable broth (instant)
4-5 Tbsp Fresh cream

Directions

1
Wash the chervil, shake dry. Put some stems aside. Pluck off the rest of the leaves. Separate eggs. Beat egg whites until stiff. Fold in lemon juice and egg yolk. Sift the starch over it and fold in. Season with salt, pepper and nutmeg. Fold in half the chervil.
2
Heat the fat in 2 pans. Add one half each of the set aside chervil and egg mixture. Cover and allow to set for 15-20 minutes at low heat
3
Peel, wash and slice the carrots. Clean and wash the sugar snap peas. Boil 200 ml water, stir in broth. Cook carrots for about 8 minutes, sugar snap peas for about 5 minutes. Refine with crème fraîche. Season with salt and pepper. Fold in the rest of the chervil
4
Slide the omelettes onto 2 plates. Fill with vegetables and fold over
5
Drink: light white wine