Publicity
Oysters Omelette
Restaurant : Restaurant Magnan et Taverne
INGREDIENTS
INSTRUCTIONS
- Blanch 12 to 24 oysters. Brain off excess liquid on a paper towel of cloth. Mix with baby spinach and Gruyere cheese
- Beat the eggs. Slowly pour onto a non-stick pan at medium heet. Put the remaining ingredients in the center. Add black pepper
- Allow a few minutes cooking time. Fold the omelette over to melt the cheese
Publicity
Publicity