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Omelette of Breadcrumbs
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517804
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 4 eggs
- 1 clove of garlic, minced
- Parsley, finely chopped
- 25 grams breadcrumbs
- Salt
- Olive oil
Directions
- Beat the eggs, adding finely chopped garlic and parsley successively.
- Add breadcrumbs, making sure the mixture is uniform.
- Cook the omelette over low heat with a few drops of cooking oil to prevent sticking.
Notes
You can decorate the omellete with small slices of tomato or similarly, something not too fancy. It is usually served in a shaped cake.
Try beating the egg whites separately and then adding the yolks. You will get a more spongy omelette.
The amount of breadcrumbs can be modified by the diners. Adding more breadcrumbs makes a thicker omelette. Similarly, with less breadcrumbs, you will get a lighter omelette.