歐姆蛋 Omelette

材料 Ingredients

洋蔥丁 Diced onion 2 大匙 Tbs 洋菇片 Sliced mushroom 2 大匙 Tbs 洋火腿丁 Diced ham 2 大匙 Tbs 紅椒丁 Diced red pepper 2 大匙 Tbs 巴西利扁葉末 Minced flat-leaf parsley 2 大匙 Tbs 雞蛋 Egg 2 個 ea 牛奶 Milk 1 大匙 Tbs 無鹽牛油 Unsalted butter 1+1 大匙 Tbs 特級初炸橄欖油 Extra virgin olive oil 1 大匙 Tbs 鹽 Salt 1/4+1/5 小匙 tsp 黑胡椒 Ground black pepper 1/8 小匙 tsp

做法

1.	兩個蛋加1大匙牛奶和1/4小匙鹽用力打散。
2.	8吋平底不沾鍋燒熱後加入1大匙牛油，洋蔥和洋菇片用中火炒到洋蔥變成透明而洋菇呈金黃色。 再加入紅椒，火腿，巴西利葉，1/5小匙鹽和1/8小匙黑胡椒拌炒1分鐘後盛出。
3.	原鍋用紙巾擦乾淨後開小火並加入1大匙牛油和1大匙橄欖油。倒入蛋液，輕輕晃動鍋子讓蛋液分佈均勻，並用筷子略為攪動。等蛋底部開始熟了時將步驟2的餡料均勻地撒在蛋的一半地方。等蛋幾乎全熟，表面還是濕濕的時候熄火。用橡皮刮刀將沒有餡料的半邊蛋皮翻起到另一邊蓋住餡料。盛出蛋包裝盤。

PROCEDURE

1.	Vigorously whisk the eggs with 1 tbs. of milk and ¼ tsp of salt.
2.	Add the onion, mushroom and 1 tbs of butter to a heated 8" non-stick pan and sauté until the onion is translucent and the mushrooms are golden brown. Add the red pepper, ham, parsley, 1/5 tsp of salt and 1/8 tsp of black paper and sauté for another minute. Set the toppings aside.
3.	Use paper towels to wipe the pan clean. Turn the heat to low and add 1 tbs of butter and 1 tbs of olive oil. Pour in the egg mixture and gently shake the pan to distribute the egg all over the pan. Lightly stir the egg with chopsticks. When the eggs are set on the bottom but still soft on the top, add the toppings onto half side of the egg. When the egg is almost done but the surface is still wet, turn off the heat. With a rubber spatula, fold the half of the egg without topping over to cover the other half. Plate the omelette.

最後更新 (Last Update): 10/10/2015
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