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Prepare a vegetable broth adding diced potatoes, and the white finely ground part of a leek. Let cook for a long time to flavour. When vegetables are well cooked, blend the whole and if necessary continue cooking up to obtain a velvety consistency.
Beat the egg's yolk and add parmesan cheese, flour, milk, salt and pepper.
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Then beat egg white and add parsley. Combine two mixtures gently and cook in a pan, using the cover. Serve omelette warm.
Serve with a sprinkle of pepper, a drizzle of oil and curcuma and accompany with toasted bread.
From: Green me |
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