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.

Related recipes