Thin rolled-up omelettes with peas and Emmental
Ingredients
-
80g of Emmental Ermitage
-
8 eggs
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4 large leaves of fresh basilic
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80g of peas
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Salt
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Pepper
Preparation
- Bring a pan of salted water to the boil and add the peas. Leave to cook for 5 minutes.
- Beat the eggs. Season with salt and pepper.
- 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.
- Remove from the heat and repeat with remaining eggs and peas.
- Remove from the heat and sprinkle with the chopped basil and grated Emmental cheese.
- Roll up the omelettes and cut them in half.
Gourmet tip
Serve warm or cold with a salad.
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