Hot omelette salad

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


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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