Stuffed omelette

Name: Stuffed omelette
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 Eggs; 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 1 knife tip Nutmeg; 7-10 Tbsp Oil; 1 Garlic clove; 75 g Fresh cream; 150 g ripened cream; 7-10 Tbsp Pepper; 1 collar flat leaf parsley; 1 can(s) (425 ml; separation weight: 240 g) Artichoke Hearts; 1 TABLESPOON Butter or margarine; 50 g wafer-thin slices of salami; 12 black olives; 7-10 Tbsp Sweet peppers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4 Eggs
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
1 knife tip Nutmeg
7-10 Tbsp Oil
1 Garlic clove
75 g Fresh cream
150 g ripened cream
7-10 Tbsp Pepper
1 collar flat leaf parsley
1 can(s) (425 ml; separation weight: 240 g) Artichoke Hearts
1 TABLESPOON Butter or margarine
50 g wafer-thin slices of salami
12 black olives
7-10 Tbsp Sweet peppers

Directions

1
Separate eggs. Beat the egg whites with a little salt until stiff. Mix the egg yolks, 1 teaspoon lemon juice and nutmeg and fold into the egg whites. Spread a thin layer of oil on two medium-sized pans and heat them up briefly.
2
Pour in the dough and bake covered at very low heat for about 20 minutes. In the meantime, peel garlic and dice finely. Mix crème fraîche and sour cream, season with salt and pepper.
3
Wash the parsley, chop 2/3 finely and stir into the cream. Drain the artichokes on a sieve and cut them in half. Heat the fat for the filling. Sauté the artichokes in it. Add salami slices and olives.
4
Season with pepper. Lift the omelettes out of the pans, place them on a plate and fold them over. Add the filling. Sprinkle omelette with paprika. Garnish with parsley leaves. Add extra sauce.