Omelet salad with cream sauce

Omelet salad with cream sauce
I like omelets because I can make them fast and they represent a consistent food. I think I often make a rich omelet instead of a second course for lunch.

Ingredients for one serving - two eggs, several leaves of green salad, 2-3 radishes, 2 tablespoons of grated cheese (Cheddar, up to my taste), a spoonful of sour cream, a teaspoon of mustard, a teaspoon of vinegar, salt, pepper, dill or parsley leaves, oil or whole butter for frying.

Omelet salad with cream sauce
Firstly, crack the eggs into a bowl and beat them until they turn pale yellow. Then add grated cheese, salt, pepper and some finely chopped dill or parsley (or both, if you like, they give a special taste and flavour to the omelet) and mix them all.
Put some oil (or whole butter) in a non-stick pan (of 8 inches diameter) over medium-low heat until the oil is hot (or the butter melted). Put the eggs all over the pan to make a round omelet and when it is done, slip it on a plate and roll it like a pancake, then cut it into several pieces. From cream, mustard, vinegar, salt and pepper make a fluid sauce, mixing well all the ingredients. On a plate put the green salad leaves, then the pieces of rolled omelet, add slices of radish and sprinkle everything with cream sauce.
Serve as long as the omelet is still warm. 


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