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Spring Omelette

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Ingredients
  Butter 1⁄2 Ounce (15 Gram)
  Eggs 4 , lightly beaten
  Milk 3 Tablespoon
  Freshly ground black pepper 1
  Grated mature cheddar cheese 3 Tablespoon (Or Tasty Cheese)
For vegetable filling
  Butter 1⁄2 Ounce (15 Grams)
  Onions spring 2 , finely chopped
  Button mushrooms 6 , sliced
  Pepper red 1⁄2 Small, cut into thin strips
  Chopped fresh coriander 1 Teaspoon
Directions

1. To make filling, melt butter in a frying pan and cook spring onions, mushrooms, red pepper and coriander for 2 minutes or until tender. Remove from pan, set aside and keep warm.
2. Melt butter in a clean omelette pan. Place eggs, milk and black pepper to taste in a bowl and whisk to combine (a). Pour half the egg mixture into pan and, as the omelette cooks, use a palette knife, fork or skewer to gently draw up the edge of the omelette (b) until no liquid remains and the omelette is lightly set.
3. Top half the omelette with half the filling, then sprinkle with half the cheese. Fold omelette over, slide onto a serving plate (c). Repeat with remaining ingredients and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Interest: 
Spring, Everyday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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