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Parsley Omelet

  • 1/2 cup cream
  • 6 eggs, whites & yolks separated
  • 1 Tbsp butter
  • 1 Tbsp parsley, minced
  • Cayenne
  • Salt
  • Shallot, finely shredded
Beat the egg yolks with a little cayenne and salt. Add a small piece of shallot and parsley. Mix together. Whip the egg whites and stir into the omelet.

Melt the butter in the frying pan. Pour in the eggs and cook for 5 minutes (be patient, you rascal).

Serve very hot.

A Scotch recipe.
Submitted by Tess M Jun 12, 2010
15 min 30 min 45 min
Recipe Rascal