Omelette with light spring ragout

Name: Omelette with light spring ragout
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 5 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Oil; 500 g small carrots; 100 g Sweet peas; 100 g Mushrooms; 250 ml Vegetable broth (instant); 1 tsp (5 g) Butter or margarine; 2 tablespoons (15 g each) Light cream; 1 tsp (5 g) sauce thickener; 7-10 Tbsp Chervil and lemon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

5 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Oil
500 g small carrots
100 g Sweet peas
100 g Mushrooms
250 ml Vegetable broth (instant)
1 tsp (5 g) Butter or margarine
2 tablespoons (15 g each) Light cream
1 tsp (5 g) sauce thickener
7-10 Tbsp Chervil and lemon

Directions

1
Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Add a little pepper. Mix the egg yolks and 1 teaspoon of lemon juice and fold into the egg whites. Spread a thin layer of oil on 2 coated pans and heat up briefly.
2
Pour in half of the dough each time, put the lid on and bake at low heat for about 20 minutes. In the meantime, peel and wash the carrots for the filling. Clean and wash the mangetouts and mushrooms.
3
Cook the carrots in boiling broth for about 10 minutes, the sugar snap peas for 4 minutes. Drain the vegetables, keep the stock. Halve mushrooms and fry them in hot fat. Deglaze with the stock, bring to the boil briefly.
4
Stir in the crème légère. Thicken with sauce thickener. Warm up the prepared vegetables in it. Season to taste with salt, pepper and lemon juice. Fill the omelettes with the vegetables and fold them over halfway. Serve garnished with chervil and lemon.