Restaurant Magnan et Taverne ::: Oysters Omelette




Source : Restaurant Magnan et Taverne

Ingredients
  • 24 oysters
  • 6 eggs
  • 50 g Gruyere cheese
  • 2 cups of baby spinach
  • Pinch of pepper
Instructions
  1. Blanch 12 to 24 oysters. Brain off excess liquid on a paper towel of cloth. Mix with baby spinach and Gruyere cheese
  2. Beat the eggs. Slowly pour onto a non-stick pan at medium heet. Put the remaining ingredients in the center. Add black pepper
  3. Allow a few minutes cooking time. Fold the omelette over to melt the cheese
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