Omlet z batatem i ricottą
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Bialka ubic na sztywna piane ze szczypta soli.
- Zóltka zmiksowac z batatem. Polaczyc z bialkiem.
- Rozgrzac patelnie, dodac lyzke masla i gdy sie zarumieni dodac mase jajeczna. Piec na srednim ogniu ok 15-20 min pod przykryciem, az góra sie zetnie, a dól bedzie ladnie przypieczony.
- Przygotowac orzechy z maslem: do garnka wsypac orzechy i 2 lyzki masla. Na srednim ogniu, czesto mieszajac przyrumienic maslo, az osad zrobi sie koloru brazowego. Przelac do naczynka, dodac szczypte soli i 2 lyzki syropu lub miodu.
- Omleta odwrócic na druga strone przy pomocy talerza i piec kolejne 10 min.
- Polowe omleta wypelnic ricotta, przykryc i polac sosem z orzechami.
Adding cold sweet potato puree directly to whole eggs causes the batter to break and weep water into the pan. Roasting the tubers a day in advance solves this issue by evaporating excess moisture. Separate the eggs carefully. Whip the whites with a pinch of salt until stiff peaks form to provide structural lift without chemical leaveners. Fold the whipped whites gently into the yolk and sweet potato mixture using a rubber spatula to preserve trapped air. Cook the omelet slowly on medium heat for fifteen minutes with a lid on. Watch for the edges to pull away from the skillet and the top surface to opaque over before attempting the flip. Inverting the mass onto a flat plate prevents tearing. Scale this preparation down to a single egg using a smaller six-inch pan, or double the quantities while keeping the cooking vessel wide to maintain proper thickness. Brown the butter until the milk solids turn amber before adding the nuts and sweetener.
