Rustic omelette with cașcaval | Fluffy and golden brunch
(0)
15 min
Quick
Sezamo
O omletă țărănească pufoasă și aurie, rumenită în unt proaspăt și îmbogățită cu felii generoase de cașcaval topit, ceapă verde crocantă și mărar aromat. Un brunch românesc cald și sățios, gata în 15 minute.
Ingredients
Preparation method
Ingredient preparation
Vigorously beat the eggs in a deep bowl with a fork or a small whisk, along with the sea salt and ground black pepper, until they become slightly frothy and aerated.
Grate the cașcaval on the large holes of a box grater. Wash and finely chop the spring onions and fresh dill. Cut the plum cherry tomatoes in half for serving.
Cooking the omelette
Heat a non-stick frying pan over medium heat and melt the butter, swirling the pan to evenly coat the bottom and sides.
Chef's tip
For an extra fluffy omelette, do not cook over high heat — medium-low heat allows the eggs to puff up nicely without drying out.
You can use smoked cașcaval if you want a more intense and rustic flavour, typical of Romania's mountain regions.
15 min
Under an hour
