Cheese omelet with pepperoni and soft cheese
1 serving
25 minutes
Restaurant "CheeseInzhir" at Usachevsky market, concept chef Mikhail Koshcheev.
Calories822.6kcal
Proteins42.9grams
Fats82.1grams
Carbohydrates11.8grams
Chicken egg
2
pc
Whipping cream 33%
50
ml
Pepperoni
50
g
Cream cheese
60
g
Unagi (eel) sauce
30
ml
Sunflower oil
20
ml
Fenugreek cheese
40
g
1
In a bowl, whisk 2 eggs.
- Chicken egg: 2 pieces
2
Add cream and mix thoroughly.
- Whipping cream 33%: 50 ml
3
Heat the pan and add sunflower oil.
- Sunflower oil: 20 ml
4
Fry the pepperoni.
- Pepperoni: 50 g
5
Pour with omelet mixture.
6
Place the pan in the preheated oven for 3 minutes at 180 degrees.
7
Take the omelette out of the oven.
8
Spread cream cheese on one half and fold it in half.
- Cream cheese: 60 g
9
Sprinkle grated cheese with fenugreek on top and return to the oven for 2 minutes to melt the cheese.
- Fenugreek cheese: 40 g
10
Transfer the omelet to a plate, drizzle with unagi sauce, and sprinkle with fried onions.
- Unagi (eel) sauce: 30 ml
- Fried onions (crispy onions): 10 g
