Dromersheimer Silvaner trocken

Ingredients

• 3 pieceseggs
• 30 mlheavy cream
• 50 gyoung peas
• 0,5 bunchchives
• 0,3 bunchparsley
• 10 gbutter
• 1 pinchsalt
• 1 pinchpepper

Preparation

1. 1Blanch the young peas in boiling salted water for about 2 minutes and then plunge them immediately into ice water.
2. 2Cut the chives into fine rings and finely chop the parsley.
3. 3Whisk the eggs thoroughly in a bowl with the cream, salt, and pepper.
4. 4Stir the chopped herbs evenly into the egg mixture.
5. 5Heat a non-stick pan over medium heat and melt the butter.
6. 6Pour the egg mixture into the pan and let it set slowly over moderate heat.
7. 7As soon as the bottom is lightly browned, sprinkle the peas over one half of the omelet.
8. 8Carefully fold the omelet over and let it rest in the pan for another minute.