Junior chef
Utensils
Apron
Bowl
Frying pan
Garlic press
Paring knife
Plate
Scissors
Spatula
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Herbs
Finely chop the chives using scissors,
place in a bowl. Cut the spring onions into thin rings, finely chop the parsley, add both. Peel and mince in the garlic. Finely chop the walnuts, add to the bowl.
Omelette
Add the eggs to the herbs along with all the other ingredients up to and including the pepper, whisk thoroughly.
To cook
Heat the oil in a non-stick frying pan. Pour the batter into the pan, cover and cook over a medium heat for approx. 12 mins. until the egg is firm but not dry. Place a large, flat plate on top of the pan. Turn the omelette out onto the plate.
To serve
Season the yoghurt with salt, spread it on top of the omelette. Mix the balsamic and oil with the pomegranate seeds in a small bowl, tear off the parsley leaves, add, mix, spread on top of the omelette.
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