Thursday, September 23, 2010

Sweet Omelets

This is a no hassle omelet recipe, perfect for a Saturday brunch. The combination of honey and pine nuts is delicate and surprising.

Ingredients: (makes four omelets)

6 large eggs
2 tbs milk
2 tsp honey
3 tbsp pine nuts
1 tsb chopped parsley
Salt an pepper

First toast the pine nuts in the oven for about ten minutes at 200C, until they turn a golden brown.

In a bowl, gently mix the eggs with the milk. (Don't whip it or the omelet will turn too airy)
Prepare each omelet separately. In a frying pan with oil or butter over low heat, pour a quarter of the egg mixture. Turn the pan a bit to the sides to make sure the mixture spreads all over, making the omelets as thin as possible.
When the top is almost ready carefully turn the omelet over.
Gently drip half a teaspoon of honey in a strip along the middle of the omelet, sprinkle with pine nuts.
Now roll the omelet and place on a serving plate.
Repeat for the other omelets. Sprinkle with parsley, the remaining pine nuts and a pinch of salt and pepper. You can serve them warm or at room temperature.