brebis-lacaune

Roquefort omelette

 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Easy
Coût : Cheap
Ingredient(s) :

For 4:

35 gr. Roquefort cheese

8 eggs

50 gr. single cream

25 gr. butter

Pinch of nutmeg

Receipt :

Mix cream and mashed Roquefort cheese. Add nutmeg. Gently heat in a bain-marie until melted down to a thick cream. Mix eggs to make the omelette. Melt the butter in a frying pan. Add the egg mixture and, when partially cooked, add the Roquefort cream. Cook a little longer, making sure to retain the creamy texture. Fold over and serve immediately.

From Emilie Vigouroux’s Recipes