Ground Meat & Celery Leaf Omelet

• 150 grams Ground meat
• 2 stalks Celery leaves
• 4 Eggs
• 1/2 Onion
• 1 tbsp White wine (or sake)
• 1 dash Salt and pepper
• 1 Milk
• 2 tbsp Ketchup
• 1/2 tsp Consomme soup stock granules
• 1 dash Nutmeg
• 1/2 tbsp Japanese Worcestershire-style sauce
• 1 Toppings: ketchup & mayonnaise
• 1 pinch of each Dried parsley
• 1 Vegetables on the side

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

ground meat, stalks celery, eggs, onion, white wine, salt, milk, ketchup, granules, nutmeg, sauce, toppings, parsley, vegetables

Taken from cookpad.com/us/recipes/155215-ground-meat-celery-leaf-omelet (may not work)