Usuba
Roman Omelet with Honey
An ancient Roman egg dish with milk and honey. A delicate omelet with characteristic sweetness, seasoned with black pepper. Cooked over low heat until golden brown.
- Total
- 15 min
- Standard serving
- 415.5 g
1
Ingredients
Total 4
Instructions
- 1
Step 1
Dissolve the honey in the milk. Whisk the eggs into a foam and add them to the milk mixture. Mix well.
- 2
Step 2
Pour the mixture onto a pan and cook over low heat until done.
- 3
Step 3
Transfer the omelet to a plate and sprinkle with ground black pepper before serving.
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