Omelette aux Nonats (Omelette with Nonats)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grammes Nonats
- clarified butter
Instructions
- Sauté 30 grammes of Nonats in clarified butter.
- Just at the moment of pouring the eggs into the pan, add the Nonats to them.
- Make the omelette as usual.