Original text of the recipe: “Blend of eggs with parsley, onion and tartar.” Source: 1501 dishes, Constantin Bacalbasa, 1935
7 eggs
1 tablespoon with finely chopped parsley top
1 spoonful of peppercorn (green onion)
1/2 tablespoon of tarragon cut off
Kick eggs well with a little salt
Add parsley, chop and tarragon and mix well
In a pan, heat the oil and then pour the egg composition
Turn the omelette on both sides
Put on a plate and serve warm
In the original recipe the exact quantities are not specified, I have chosen the above proportions, but to taste these quantities can vary.
Delicate, pleasant taste … very good.
My Rating: 5 out of 5 stars.
