Meatballs in an omelette
4 servings
40 minutes
Meatballs in an omelet are a gourmet dish that combines the rich flavor of lamb with the tenderness of baked eggs. Historically, it traces back to French traditions where meat dishes are often paired with airy omelets. Juicy lamb meatballs seasoned with onions and spices are fried to a golden crust and then baked in an omelet, creating a unique combination of textures - crispy crust and tender egg coating. Serving in individual pans adds charm, while sprigs of fresh parsley provide lightness and freshness. This dish is perfect for a festive dinner, impressing guests with its taste and presentation.
1
Wash the fatty lamb meat, dry it, remove the membranes, and cut it into large pieces. Peel two onions, cut them into quarters, and pass them through a meat grinder along with the meat and fat. Season the minced meat with salt and pepper, and mix well.
- Lamb: 750 g
- Onion: 3 pieces
- Fat-tail (lamb) fat: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat the melted butter well in a pan, shape the minced meat into round patties, and fry them until cooked on both sides for 8-10 minutes.
- Clarified butter (ghee): 4 tablespoons
3
Beat the eggs, add a little salt. Place the patties in portioned pans, pour in the beaten eggs, and bake in an oven preheated to 170 degrees for 10 minutes.
- Chicken egg: 8 pieces
- Salt: to taste
4
Serve the dish in the same pans it was cooked in, garnished with parsley sprigs.
- Parsley: 1 bunch