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Broad Bean Omelette

The.french.connection's picture
Ingredients
  Eggs 4 Small, beaten
  Broad beans 2 Pound, shelled and peeled (Young Variety)
  Butter 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Fresh chives/Scallions, finely chopped 2 Teaspoon, finely cut
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Egg yolks 2
Directions

MAKING
1.Heat half of the butter and cook broad beans, parsley and chives or scallion in it by sauteeing.
2.Put 1/2 cup of cream along with salt and pepper and cook for 10 more minutes on low flame until beans are tender.
3.Once done, turn off the flame.
4.Whisk the eggs with half of the remaining cream and add salt as per taste.
5.Take a small omelete pan, heat remaining butter in it and put the eggs to amke an omelet.
6.Once the whites re set, transfer the omelet on warm serving plate.
7.Whisk the egg yolks with cream and add the mixture to the beans.
8.Cook the bean mixture on low flame to make a thick sauce.
9.Avoid boiling.

SERVING
10.Serve the omelet topped with bean sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Mixing
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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