Home › The World's Kitchen › Omelette, Montenegro

Omelette, Montenegro

Crack eight fresh eggs in a bowl, add half gill cream or milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Peel a small cucumber, cut it in half, scoop out the spongy part, then slice very fine; plunge the slices in a pint boiling water with half teaspoon salt and boil for three minutes, drain on a sieve, then place on a cloth until completely dry. Heat one and a half tablespoons melted butter in a black frying pan, add one ounce raw ham cut in very small dice pieces and the cucumbers, toss well and fry briskly six minutes, occasionally tossing meanwhile; drop in the eggs with a half teaspoon freshly chopped parsley, stir with fork for two minutes and let rest for half a minute; fold opposite sides to meet at centre, let rest for a minute, turn on a hot flat dish and serve immediately.