Herb and ricotta omelette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Mushrooms; peeled and sliced |
| ; (2oz) | ||
| 25 | grams | Butter; (1oz) |
| ½ | 250 g tub Ricotta cheese | |
| 4 | tablespoons | Milk; (4 to 5) |
| 1 | tablespoon | Chives; (1 to 2) |
| 6 | mediums | Size eggs; beaten |
| 6 | tablespoons | Water |
| 1 | Pinches salt and freshly ground black pepper | |
| 50 | grams | Butter; (2oz) |
Directions
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.