| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 50 | g | Mushrooms, peeled and sliced |
| 2oz | ||
| 25 | g | Butter, 1oz |
| 1/2 | 250 g tub Ricotta cheese | |
| 4 | T | Milk, 4 to 5 |
| 1 | T | Chives, 1 to 2 |
| 6 | Size eggs, beaten | |
| 6 | T | Water |
| 1 | Pinches salt and freshly | |
| ground black pepper | ||
| 50 | g | Butter, 2oz |
INSTRUCTIONS
To make the filling:Fry the mushrooms lightly in the butter. Mix together the Ricotta and milk Fold in the mushrooms and chives. To make the omelette:Beat the eggs together with water, salt and freshly ground black pepper. Melt the butter in an omelette pan. Pour in half the egg mixture and cook for 2-3 minutes. Add half the mushroom mixture to one half of the omelette and fold over the other half to make a lid. Keep warm, while making the other omelette. Serve hot, garnished with watercress. Converted by MC_Buster. NOTES : This omelette provides a tasty nutritious lunch or supper. Converted by MM_Buster v2.0l.
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