Thin rolled-up omelettes with peas and Emmental

Thin rolled-up omelettes with peas and Emmental

Preparation
5 min
Cooking
10 min
People
4 people
Difficulty
Easy

Ermitage cheese used : Emmental

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Ingredients

  • Fondam Ermitage 80g of Emmental Ermitage
  • eggs 8 eggs
  • fresh basilic 4 large leaves of fresh basilic
  • peas 80g of peas
  • salt Salt
  • pepper Pepper

Preparation

  1. Bring a pan of salted water to the boil and add the peas. Leave to cook for 5 minutes.
  2. Beat the eggs. Season with salt and pepper.
  3. Heat a frying pan. Pour in half of the eggs to make a thin omelette. Add half of the peas and cook over a low heat.
  4. Remove from the heat and repeat with remaining eggs and peas.
  5. Remove from the heat and sprinkle with the chopped basil and grated Emmental cheese.
  6. Roll up the omelettes and cut them in half.

Gourmet tip

Serve warm or cold with a salad.