🍳 Herb Cheese Omelette from the Pan

Name: Herb Cheese Omelette from the Pan
Total time: 30 min
Yield: 4 servings
Ingredients: 3 sprigs chervil; 3 sprigs basil; 20 g parmesan; 1 shallot; 8 eggs; 2 tbsp crème fraîche; 1 tbsp butter; 150 g feta; salt; pepper

335 kcal · 30 min · 4 servings

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Ingredients

3 sprigs chervil
3 sprigs basil
20 g parmesan
1 shallot
8 eggs
2 tbsp crème fraîche
1 tbsp butter
150 g feta
salt
pepper

Instructions

1. Wash the chervil and basil under running water.
2. Shake the herbs dry.
3. Roughly chop the chervil and basil.
4. Grate the Parmesan finely.
5. Peel the shallot.
6. Dice the shallot finely.
7. Whisk the eggs in a bowl.
8. Stir the crème fraîche into the eggs.
9. Add the grated Parmesan to the egg mixture.
10. Add half of the chopped herbs.
11. Mix everything well together.
12. Melt the butter in an ovenproof pan.
13. Fry the shallot cubes in the butter.
14. Pour the egg mixture over the shallots.
15. Crumble the feta over the omelette.
16. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 3).
17. Place the pan in the preheated oven.
18. Bake the omelette for about 10 minutes until golden brown.
19. Remove the pan from the oven.
20. Season the omelette with salt and pepper to taste.
21. Sprinkle the finished dish with the remaining basil.
22. Serve the omelette immediately.

Nutrition per serving

kcal: 335
Protein: 21 g · Fett/Fat: 27 g · Carbs: 3 g