Hazelnut Omelette
The perfect combination of savoury and sweet! Sweetness from the cinnamon and caramelised hazelnuts and savoury from the eggs.
Equipment
- Frying pan
ingredients
- 4 eggs
- 40 g hazelnuts
- 4 tbsp flour
- 250 ml milk
- 2 tbsp agave syrup
- 1 tsp salt
- 1 tsp cinnamon
instructions
- Grind the hazelnuts in a blender.
- Caramelise the hazelnuts with the agave syrup over high heat.
- Split the egg yolks and egg whites. Keep the egg yolks separate in a bowl and put the egg whites in a tall mixing bowl. Beat the egg whites with a hand blender until stiff.
- Mix the flour and milk in the regular mixing bowl until there are no more lumps
- Add the egg yolks and salt and stir well
- Add caramelised hazelnuts and stir briefly into the batter
- Finally add the beaten egg whites and mix or fold them carefully with the spatula, so that as little of the fluff as possible is lost.
- Place the skillet over medium heat. For a thick omelette, pour 2 spoons, for a regular omelet, pour 1 spoon of the omelet batter into the frying pan.
- Serve with powdered sugar and hot red fruits.
notes
Vegan: not possible.
Seasoning: nutmeg, cinnamon.
Nutrition
Sugar: 7.6gFiber: 4.9gCalories: 468kcalSaturated Fat: 5.3gFat: 24.3gProtein: 21.7gCarbohydrates: 45.5g
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