Farmhouse Omelet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 100 grams lean ham, minced
- a pinch fresh parsley, chopped
Instructions
- Add the minced lean ham to the eggs. Make a flat omelet without turning it, keeping it exceptionally soft and creamy throughout. Slide it onto the serving plate and dust lightly with chopped parsley.