It is prepared with wild silene which gives a special delicacy. Experiment now, especially with egg whites left over from other preparations
Ingredients
Blend 50 g of soft butter with 30 g of parsley or silene leaves. Blend the egg whites at maximum speed with 40 g of parsley or silene leaves and a pinch of salt.
Heat a non-stick pan (ø 22 cm), melt a knob of butter, turn off the heat and immediately pour the egg whites. Cover with a lid and wait for the egg whites to set, maintaining heat and humidity. If necessary, light the fire for a few seconds to restore heat. Jump in a pan the chicory with 1 clove of garlic. Spread it over the omelette before it has completely set and cook again until it is firm but not hard.
Lay it down on a sheet of film, leaving the part with the chicory upwards; smear the surface with green butter.
Roll up the omelette with the help of the film. Let it cool in shape, then cut it into spools. If you prepare more than one omelette, blend the egg whites immediately before cooking them, to prevent the emulsion from separating.
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