Omelette roll with small vegetables

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Omelette roll with small vegetables

Omelette roll with small vegetables

Number of people

6 eggs 2 whole eggs, 4 egg whites and 4 egg yolks

1 onion

200 g tomato (about 3 small ones)

200 g button mushroom

30 g butter

6 cl white wine

50 g grated gruyère cheese

1 tablespoon basil

Salt / pepper

Preparation: 30 min
Cooking time: 20 min
Step 1
Whisk the 4 egg yolks with the 2 whole eggs. Beat the 4 egg whites until stiff. Gently add them to the previous mixture. Season with salt and pepper. Pour the omelette over a buttered plate or with parchment paper (ideally a soft plate), spread it evenly over the entire plate and cook for 10 minutes at 200°C. Let cool and remove from the pan.
Step 2
Slice the onion and mushrooms. Seed and dice the tomatoes. In a frying pan, sauté the onion, mushrooms and tomatoes in butter for 15 minutes. Add the white wine and cook until it evaporates. Remove from the fire. Add the basil, then spread the vegetables over the omelette. Spread the gruyère on top.
Step 3
Roll the omelette tightly and enjoy immediately.
Author's note
Be sure to evaporate all the liquid from the vegetables before spreading them on the omelette.

I add my grain of salt

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