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French omelette roll
1
A classic French omelet is cooked on low heat to leave a tender creamy texture inside, then rolled into a neat roll. The roll shape allows the omelet to look professional and elegant, easily hold the filling inside, and be beautifully served in portions. Using a combination of butter and a drop of oil makes the texture stable and the taste rich and soft. Add grated hard cheese inside for a more filling and aromatic omelet. Experiment with fillings: finely chopped greens, sautéed vegetables, ham, or lightly salted salmon. To make the omelet as delicate as possible, do not overcook it: remove the pan from the heat when the top is still slightly wet, quickly form a roll and serve on a heated plate.
Ingredients
Eurogroup Chicken Eggs 10pc
3 pscs
Łaciate Extra Cream Butter 83% 500g
15 g
Nashe Moloko UHT Milk 2.5% 950g
1 tbsp
Parsley
2 branches
Preparation steps
01
Prepare the egg mixture — Crack the eggs, add milk or cream, salt, pepper, and herbs, then whisk until smooth. Checkpoint: The mixture is smooth, with no streaks of egg white, and the seasonings are evenly distributed.
02
Cook the omelet — Heat a pan with butter and oil, pour in the egg mixture, and cook over medium heat, gently pushing the edges toward the center. Add cheese or another filling if desired. Checkpoint: The omelet is tender and almost set, with a slightly moist top.
03
Finish and serve — Fold the omelet in half or leave it open, cook for another 30–60 seconds, and serve immediately. Checkpoint: The omelet holds its shape while staying soft and juicy inside.
Where to order ingredients
Select the required ingredients in one of the stores
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