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Omelette «on the Run»
2014-04-09
https://www.metro.ca/userfiles/image/recipes/omelette-sur-le-pouce-10037.jpg
PT05M
PT02M
PT07M
Prepare a cup (microwave proof) by brushing a small quantity of soft butter into it.In a bowl, combine the eggs, the milk, kale, tarragon and orange zest.Whisk well.Season to taste and transfer in the cup.Cook for 1 minute and 45 seconds in the microwave at high heat.Remove from the oven and cover the cup with plastic wrap.Let it rest for 30 seconds and enjoy!SUGGESTIONS FOR OTHER TASTEMix:1. some diced ham with freshly chopped rosemary andsome grated cheese; or2. grated carrots with fresh ginger; or3. some diced smoked salmon with chopped spinach leaves; or4. chopped prosciutto with herbes de provence ans swiss chard.
1
Chef Caroline McCann
3
5
5
2
sufficient quantity, unsalted butter, softened
2 large egg
2 Tbsp. (30 mL) 2% milk
3 Tbsp. (45 mL) kale, center part removed, leaves washed and chopped
1 tsp. (5 mL) tarragon, leaves only, chopped
1/4 tsp. (1 mL) orange zest, chopped finely
sufficient quantity, salt and fresh ground pepper
Omelette «on the Run»
1
0:05
Preparation
0:02
COOKING
0:07
TOTAL TIME
Ingredients
-
sufficient quantity, unsalted butter, softened
-
2
large egg
-
2 Tbsp.
(30 mL)2% milk
-
3 Tbsp.
(45 mL)kale, center part removed, leaves washed and chopped
-
1 tsp.
(5 mL)tarragon, leaves only, chopped
-
1/4 tsp.
(1 mL)orange zest, chopped finely
-
sufficient quantity, salt and fresh ground pepper
Preparation
Prepare a cup (microwave proof) by brushing a small quantity of soft butter into it.
In a bowl, combine the eggs, the milk, kale, tarragon and orange zest.
Whisk well.
Season to taste and transfer in the cup.
Cook for 1 minute and 45 seconds in the microwave at high heat.
Remove from the oven and cover the cup with plastic wrap.
Let it rest for 30 seconds and enjoy!
SUGGESTIONS FOR OTHER TASTE
Mix:
1. some diced ham with freshly chopped rosemary andsome grated cheese; or
2. grated carrots with fresh ginger; or
3. some diced smoked salmon with chopped spinach leaves; or
4. chopped prosciutto with herbes de provence ans swiss chard.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
