Recipe · Centro-Valle della Loira · Sancerre
Omelette with watercress, green asparagus and crottin de Chavignol
the spring omelette of the Syndicat du Crottin de Chavignol, thin and rolled up, with the watercress blended into the eggs, the young crottin in thin slices and the green asparagus on top, all in a frying pan
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- blanch the watercress for 5 minutes in boiling salted water and drain it
- cut the asparagus into 1 cm pieces and blanch them for 3 minutes in boiling salted water
- beat the eggs with the salt and pepper
- blend the milk with the watercress and add them to the eggs
- heat a frying pan with a drizzle of oil and cook the omelette over a medium heat; three quarters of the way through the cooking add the crottin cut into thin slices
- roll up the omelette and serve it at once, with the hot asparagus on top
