| 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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