Cornmeal Omelet
The omelet that has brightened many of our mornings lately. For about a week now, since I spotted it at Ana Naie's, I make it every other morning. I put a short video on Instagram showing how to make it, but you wanted me to put the recipe here too so you can have it handy.
Ingredients
2-3 eggs
1 level tablespoon cornmeal
15g cheese (I used goat cheese from Five Continents)
2 young green onion stalks
1 tablespoon oil
salt
Servings: 1
Calories: 365 cal
How to prepare cornmeal omelet
- Beat the eggs well with a little salt and 1/2 tablespoon of water.
- Heat a pan of approximately 22-24cm diameter well. Add the oil and then sprinkle the cornmeal on the bottom. Move the pan, rotating and shaking it in the air to distribute the cornmeal evenly in the oil. Place the pan over medium heat and wait 30 seconds for the cornmeal to sizzle and bubble in the oil. Don't let it darken in color, it burns quickly.
- Pour the eggs over the cornmeal and then rotate the pan again to distribute the egg evenly over the entire surface of the pan. Put the lid on the pan and leave over medium heat until the egg is almost set on top (with 2 eggs and a 24cm pan, the omelet comes out thin, it took about 30 seconds to set).
- Lift the lid and sprinkle the grated cheese and onion cut into rings on half of the omelet. Cover the filled area with the empty half of the omelet. Put the lid on the pan again and leave for another 30 seconds over low heat.
- Let the omelet slide from the pan directly onto the plate and if desired, you can fold it one more time to get a triangle like in my photo.
- Serve warm, with tomatoes.
