Usuba
Herb and Cheese Omelet
Fluffy omelet with aromatic herbs and parmesan. The dish is made from whipped eggs mixed with finely chopped herbs and ginger, then fried in oil until golden brown and sprinkled with cheese.
- Total
- 30 min
- Standard serving
- 89.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Prepare the herbs: take kanupera (2 leaves), fragrant rue (half a leaf or less), wild celery, mint and sage (4 leaves each), marjoram, fennel and parsley (in larger quantities), leek, chard, violet leaves, spinach, lettuce and nutmeg sage (in equal parts, about two full handfuls total).
Rinse the herbs with cold water, let them dry, then chop finely.
Grate 2 pieces of ginger.
- 2
Step 2
Place the chopped herbs and ginger in a mortar, pound 2–3 times to release the aroma of the herbs.
- 3
Step 3
Take 16 eggs, beat the whites and yolks together well, then mix with herbs and ginger.
- 4
Step 4
Divide the mixture in half — fry each half separately.
Heat butter in a skillet on all sides until hot.
Pour half of the egg mixture with herbs, stirring constantly with a wooden spatula.
- 5
Step 5
When the omelet is almost ready, sprinkle grated Parmesan cheese on top, but do not mix it with the eggs — this way the cheese won't stick to the bottom of the pan.
Make sure the edges don't stick and don't burn.
- 6
Step 6
Place the finished omelet on a plate and shape it into a square or round form.
Serve warm — not hot and not cold.
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