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A rustic, country-style cold omelet filled with sautéed leeks, mushrooms, and ham. Perfect for picnics or make-ahead meals, this French classic is traditionally served at room temperature or chilled.
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Sauté chopped leeks and mushrooms in butter and oil until soft. → Whisk eggs with salt, pepper, chives, and diced ham. → Pour egg mixture into the pan and cook while pulling edges inward. → Fold the omelet, brown the bottom with extra butter, and plate it. → Cool to room temperature, slice, and garnish with olive oil and chives.
Sauté chopped leeks and mushrooms in butter and oil until soft. → Whisk eggs with salt, pepper, chives, and diced ham. → Pour egg mixture into the pan and cook while pulling edges inward. → Fold the omelet, brown the bottom with extra butter, and plate it. → Cool to room temperature, slice, and garnish with olive oil and chives.
A rustic, country-style cold omelet filled with sautéed leeks, mushrooms, and ham. Perfect for picnics or make-ahead meals, this French classic is traditionally served at room temperature or chilled.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Chop the leek and mushrooms into small pieces and add them to the skillet.
Sauté the vegetables for a few minutes until softened. If they brown too quickly, add a splash of water to help them steam.
Crack 6 eggs into a bowl, season with salt and pepper, and whisk thoroughly until the whites are fully broken down.
Add the chopped chives and diced ham to the whisked eggs and stir to combine.
Rinse mushrooms only right before cooking to prevent them from getting slimy.
Season the eggs a bit more generously than usual, as cold dishes require more seasoning for the flavor to come through.
Using a combination of butter and oil prevents the butter from burning while providing good flavor.
Leeks are often called 'the asparagus of the poor' and add a wonderful mild onion flavor to the dish.
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