Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Omelettes
To serve
How it's done
Vegetables
Preheat the oven to 60 °C, warm the bowls and plates. Heat a dash of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 3 mins. Remove, set aside, reduce the heat, add a dash of oil to the same pan. Add the carrots and onions, sauté for approx. 10 mins. Return the mushrooms to the pan, add the oyster sauce, mix, season, keep warm.
Omelettes
Place the eggs and crème fraîche in a measuring cup, mix well, season with salt. Heat a dash of oil in the same frying pan. Pour half of the egg mixture into the pan, cook over a medium heat for approx. 2 mins. Spread half of the vegetables over one half of the omelette, cover and cook for approx 3 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle. Remove, cover and keep warm. Make a second omelette using the remainder of the egg mixture and vegetables.
To serve
Halve the omelettes, serve on the warm plates. Top with the crème fraîche, sesame seeds, basil and reserved spring onion greens.
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