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Omelette with parsley

 

Serves 6

  • Whisk the yolks of 10 eggs in a bowl with 150 grams of grated Parmesan cheese, 2 heaped dessert spoons of flour and half a glass of milk. Add the stiff egg whites, as much salt as necessary and a bunch of finely chopped parsley..
  • Fry the omelette in a knob of melted butter in a frying pan, moving the pan constantly and browning it on both sides. The omelette should be well cooked outside and soft inside.

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