Omelet à la Clamart
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 tablespoons fresh peas
- 1 tablespoon fresh peas
- butter
- eggs
- cooking lettuce (laitue de cuisson)
Instructions
- Prepare the omelet filling by combining the fresh peas with finely sliced cooking lettuce and binding them together with butter.
- Make the omelet in the usual manner. Split it open and arrange a spoonful of the pea mixture in the center.
- Serve immediately.