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A cheesy omelette

18 May

Per 6 servings

  • 6 eggs
  • 3 ½ oz Gorgonzola cheese
  • 1 ¾ oz butter
  • salt and pepper to taste
Pour the gorgonzola in a small bowl to be put into a pan two-thirds full of water. Put everything over a low heat. Proceed with a traditional Baine Marie until the gorgonzola cheese is perfectly melted. The result must be a cream which you will make smooth using a wooden spoon. Separately beat the eggs with salt and pepper pour the mixture into a pan where half of the butter is already hazelnut. As soon as the edges start to clot, pour the gorgonzola cream in the centre. Amalgamate quickly. Brown one side. Put the omelette onto a plate. Cook the remaining butter until hazelnut and brown the omelette on the other side.
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Posted by on May 18, 2015 in Uncategorized

 

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