Broad Bean Omelette
|Eggs||4 Small, beaten|
|Broad beans||2 Pound, shelled and peeled (Young Variety)|
|Chopped fresh parsley||1 Tablespoon|
|Fresh chives/Scallions, finely chopped||2 Teaspoon, finely cut|
|Heavy cream||1 Cup (16 tbs)|
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.
10.Serve the omelet topped with bean sauce.