Cheese Omelette with Pepperoni and Cream Cheese
Breakfasts • European
Description
Restaurant 'Cheese & Fig' in the Usachevsky Market, concept chef Michael Smith.
Ingredients
- Chicken Egg 2 pieces
- 33% Cream 0 fl oz
- Pepperoni 0 oz
- Semi-soft cream cheese 0 oz
- Sweet Red Onion 0 oz
- Unagi Sauce 0 fl oz
- Safflower Oil 0 fl oz
- Fenugreek 0 oz
Step-by-Step Guide
Step 1
In a bowl, whisk 2 eggs.
Step 2
Add cream and mix thoroughly.
Step 3
Heat a frying pan and add sunflower oil.
Step 4
Sauté the pepperoni.
Step 5
Pour in the egg mixture.
Step 6
Place the pan in a preheated oven for 3 minutes at 355°F.
Step 7
Remove the omelette from the oven.
Step 8
On one half, spread the cream cheese and fold it in half.
Step 9
Sprinkle grated fenugreek cheese on top and return to the oven for 2 minutes to melt the cheese.
Step 10
Transfer the omelette to a plate, drizzle with unagi sauce, and sprinkle with fried onion.
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