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