Yield: 2 servings
Measure | Ingredient |
---|---|
4 \N | Eggs |
\N \N | Splash water |
\N \N | Salt and pepper |
10 ounces | Unsalted butter |
\N \N | Salad leaves |
\N \N | Grainy mustard |
\N \N | Olive oil |
\N \N | Lemon juice |
1 bunch | Chives |
\N \N | Salt and pepper |
DRESSING
Combine the dressing ingredients together and set to one side. Beat the eggs with the water and season. Heat the butter in a non stick frying pan and cook the omelette until just set. Remove from the heat and slice roughly into 4 thick strips.
Dress 2 plates with salad leaves, top each with strips of omelette and trickle over the dressing and serve at once.
For adults' version simply serve wedges of frittata on a bed of tomatoes, avocado and mozzarella cheese. Finish with a generous drizzle of French dressing.
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Carlton Food Network
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