Herb And Ricotta Omelette

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Herb And Ricotta Omelette Ingredients

FOR THE FILLING	1 tb Chives; (1 to 2)
50 g Mushrooms; peeled and sliced	FOR THE OMELETTE
; (2oz)	6 md Size eggs; beaten
25 g Butter; (1oz)	6 tb Water
1/2 250 250 g tub Ricotta cheese	1 Pinches salt and freshly
4 tb Milk; (4 to 5)	50 g Butter; (2oz)

Instructions for Herb And Ricotta 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.

Main Ingredient: Cuisine: Uncategorized

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