Fennel and Pink Pepper Omelette — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In a bowl, whisk the eggs and cream into an omelette. Season with salt. Set aside.

2. In a non-stick pan, melt 2 tablespoons of butter. Add the fennel and cook for 5 minutes. Deglaze with white wine and reduce for 1 minute. Add the chopped parsley. Set aside.

3. Pour the egg mixture over the fennel (do not mix). Cook the omelette over medium heat for 5 minutes. Cover the pan and let it rest for 2 minutes. Sprinkle with crushed pink pepper. Serve.

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Main course

Fennel and Pink Pepper Omelette

Name: Fennel and Pink Pepper Omelette
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Ingredients: 10 eggs; 100ml milk; 1 sliced fennel; 2 tbsp cream; 100ml dry white wine; 2 tbsp butter; 1 tsp pink pepper; salt; 1/2 cup chopped parsley

Preparation: 12 min

Cooking: 10 min

Servings: 4

The fennel and pink pepper omelette is a delicate and aromatic dish, ideal for a light lunch. The cooked fennel with eggs adds a subtle sweetness, while the pink pepper adds a floral note. Its preparation is simple and quick, making it an excellent choice for a weekday meal. Serve it with a salad to complete a balanced meal.