| This recipe is liked by 0 person(s). |
Sponge cake omelet
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Tassajara Cookbook
| 2 jumbo | eggs |
| 2 tblsp | plain yogurt |
| 1/4 cup | Parmesean or Asiago cheese |
| 1-3 tsp | butter |
| 1/2 tsp | fresh thyme, minced |
| Pepper |
Whisk the eggs in a bowl with the yogurt and cheese. Warm up a 6-inch skillet over medium heat. Add the butter, wait for the butter to stop bubbling, then pour in the egg mixture, cover with a lid and reduce the heat to low. Check after 3 minutes and if the omelet is nearly firm on top, re-cover the pan and turn off the burner, allowing the omelet to finish cooking from the heat of the pan. Otherwise let the omelet cook a minute or two longer before turning off the heat.
Sprinkle with fresh thyme, black pepper. Asiago cheese is salty so no need to salt.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.