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
Omelettes
To cook the omelettes
Filling
Topping
How it's done
Omelettes
Place the eggs, milk and salt in a bowl, mix well with a whisk. Gradually whisk in the flour, continue to whisk until you have a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins.
To cook the omelettes
Heat a little clarified butter in a non-stick frying pan (approx. 28 cm in diameter). Pour ⅛ of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat these steps with the remainder of the batter.
Filling
In a bowl, mix the ricotta with all the other ingredients up to and including the pepper, spread in the centre of the omelettes. Fold the edges of the omelette over the filling to create little square parcels. Turn the parcels over, then plate up.
Topping
Heat the butter in the same pan. Briefly sauté the chives, scatter on top of the parcels. Sprinkle with the almonds and micro greens.
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