How to Prepare Eric Ripert Ground Meat & Celery Leaf Omelet

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, ground meat & celery leaf omelet. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ground Meat & Celery Leaf Omelet is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Ground Meat & Celery Leaf Omelet is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook ground meat & celery leaf omelet using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ground Meat & Celery Leaf Omelet:

1. Prepare 150 grams Ground meat
2. Take 2 stalks Celery leaves
3. Prepare 4 Eggs
4. Make ready 1/2 Onion
5. Take 1 tbsp White wine (or sake)
6. Take 1 dash Salt and pepper
7. Get 1 Milk
8. Get 2 tbsp ☆Ketchup
9. Get 1/2 tsp ☆Consomme soup stock granules
10. Prepare 1 dash ☆Nutmeg
11. Make ready 1/2 tbsp ☆Japanese Worcestershire-style sauce
12. Get 1 Toppings: ketchup & mayonnaise
13. Get 1 pinch of each Dried parsley
14. Take 1 Vegetables on the side

Instructions to make Ground Meat & Celery Leaf Omelet:

1. Mince the celery leaves and the onion. Beat the egg and add milk, salt, and pepper.
2. Heat oil in the frying pan and cook the ground meat. Add the onion and celery leaves and continue cooking. Season with salt and pepper, pour in the wine or sake and cook off the alcohol.
3. Next, add the ☆ seasonings for flavor. This completes the filling.
4. Heat the frying pan and add the oil. Pour in the beaten egg from Step 1. Place half of the filling on the egg and fold both sides of the egg over the filling. Flip onto a plate while sliding the egg.
5. Use the same method as Step 4 to make another serving. Accompany with your choice of veggies, top the egg with ketchup and mayo, garnish with dried parsley, and enjoy.

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