Recipe for Healtly Hair and Skin.
French Asparagus Souffle Brittany Eggs Omelette.
Salt and white pepper.
2. 5 ml/1/2 tsp lemon juice.
4 asparagus tips, fresh cooked or canned.
30 ml/2 tbsp butter A little extra butter.
Separate two of the eggs. Add the whole egg to the egg yolks and beat well. Season.
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Whisk the egg whites with the lemon juice until stiff. Fold the meringue into the egg yolk mixture. Heat the asparagus. Heat the butter in a nonstick omelette pan and cook the egg mixture gently over a low heat, without stirring. With a palette knife, lift the omelette to check that it does not get too brown underneath. Cover with a lid and allow to puff up for 30 seconds. At this stage, place the well drained hot asparagus in the middle of the omelette. Fold over. Slip the omelette carefully on to a flat ovenproof dish coated with butter. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 5-8 minutes to allow for more puffing. Serve.