Omelet with Kidneys

Remove the skin from the kidneys and cut into slices, separate the egg yolks from the egg whites and chop the shallots. Mix the egg yolks with melted butter, whipping cream and Parmesan cheese and season with salt and pepper. Beat the egg whites until stiff and fold them in carefully, heat the butter in a universal pan, pour in the egg mixture and bake the omelet in the heated oven for 20 minutes. In the meantime, fry the shallots in a second frying pan with butter until nicely translucent and place on a plate. Roast the kidneys in the second frying pan and add the shallots again, mix well, season with salt and season with pepper. Slide the baked omelet onto a plate, fill with the kidney ragout and fold. Sprinkle chives on top and serve with white bread or possibly new potatoes. It goes well with a Dornfelder from the Palatinate.

Our tip: Fresh chives are clearly more aromatic than dried ones!

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