You need:
6 eggs
¼ farmhouse Reblochon
2 slices of mountain ham
15g of butter
Salt
Ground pepper
Quickly beat the eggs into an omelet in a bowl. Salt and pepper in the mill. Melt the butter over low heat in a nonstick skillet. Add the eggs and cook for 2 mins. Add the ¼ Reblochon cut into thin slices and the mountain ham. Continue cooking for 4 to 5 minutes depending on the desired doneness. Fold the omelet into a wallet and serve it immediately. Note:it is possible to replace the reblochon with slices of raclette!
You need:
6 eggs
150g of chanterelles
15g of butter
Chervil
Salt
Ground pepper
Quickly wash the chanterelles and cut off the earthy stems. Chop them according to their size. Brown the chanterelles in a pan with the butter and oil. Salt and pepper in the mill. Leave to cook for 10 mins. Quickly beat the eggs into an omelette in a bowl. Pour the eggs into the skillet over the mushrooms. Cook over low heat for 5 to 7 minutes depending on the desired texture. When ready to serve, sprinkle with chervil.
You need:
6 eggs
100g blueberries
2 tbsp fresh cream
1 tbsp blueberry jam
1 tbsp sugar
15g of butter
Quickly beat the eggs in an omelette in a salad bowl. bMelt the butter over low heat in a nonstick skillet. Pour in the eggs and cook for 2 minutes. Add jam, blueberries and sprinkle with sugar. Continue cooking for 4 to 5 minutes depending on the desired doneness. Fold the omelet into a wallet and serve it immediately with the fresh cream. Tip:You can use frozen blueberries.
