Savoury omelette party

Savoury omelette party

1 hr Active
1 hr 30 Min. Total
772 kcal per person
Nutritional value / person: Fat: 46 g, Carbohydrate: 36 g, Protein: 37 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Cooking spoon
  • Frying pan
  • Knife
  • Measuring cup
  • Oven mitts
  • Pan
  • Rösti grater
  • Spatula
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Omelette batter

50 g butter
150 g white flour
½ tsp salt
3 dl milk
1 dl sparkling mineral water
4 eggs

To cook the omelettes

clarified butter, for frying

Ham filling

150 g ham in slices
1 bunch chives
250 g half-fat quark
½ tsp salt
a little pepper

Spinach filling

clarified butter, for frying
1 garlic clove
500 g leaf spinach
¼ tsp nutmeg
¼ tsp salt
100 g single cream for sauces

Mushroom filling

500 g mushrooms
4 sprigs flat-leaf parsley
clarified butter, for frying
¼ tsp salt
a little pepper
100 g single cream for sauces
½ dl vegetable bouillon

How it's done

The kids can help at the marked areas .

Omelette batter

50 g butter
150 g white flour
½ tsp salt
3 dl milk
1 dl sparkling mineral water
4 eggs

Preheat the oven to 60°C. Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the omelettes

clarified butter, for frying

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and keep warm in the oven. Repeat these steps with the remainder of the batter.

Ham filling

150 g ham in slices
1 bunch chives
250 g half-fat quark
½ tsp salt
a little pepper

Finely chop the ham and chives, add to the quark, mix together and season.

Spinach filling

clarified butter, for frying
1 garlic clove
500 g leaf spinach
¼ tsp nutmeg
¼ tsp salt
100 g single cream for sauces

Heat the clarified butter in a pan. Crush the garlic clove, add the garlic and spinach to the pan. Allow the spinach to wilt, sauté until all the liquid has evaporated. Season the spinach, stir in the single cream.

Mushroom filling

500 g mushrooms
4 sprigs flat-leaf parsley
clarified butter, for frying
¼ tsp salt
a little pepper
100 g single cream for sauces
½ dl vegetable bouillon

Thinly slice the mushrooms, tear the leaves off the parsley. Heat a little clarified butter in a frying pan. Sauté the mushrooms for approx. 5 mins., season. Pour in the single cream and stock, simmer (uncovered) for approx. 10 mins.

Party

Fill the omelettes with the filling, fold over, serve.

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