| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 50 |
g |
Mushrooms; peeled and sliced |
|
|
; (2oz) |
| 25 |
g |
Butter; (1oz) |
| 1/2 |
|
250 g tub Ricotta cheese |
| 4 |
tb |
Milk; (4 to 5) |
| 1 |
tb |
Chives; (1 to 2) |
| 6 |
md |
Size eggs; beaten |
| 6 |
tb |
Water |
| 1 |
|
Pinches salt and freshly ground black pepper |
| 50 |
g |
Butter; (2oz) |
INSTRUCTIONS
FOR THE FILLING
FOR THE OMELETTE
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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