Spicy Souffle Omelette
|Stuffed green olives||5|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Paprika pepper||2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
Slice the olives.
Soak the anchovy fillets in the milk for 5 minutes, then drain.
Sift the flour and baking powder into a mixing bowl and beat in the water.
Separate the egg yolks from the whites.
Beat the yolks into the flour mixture with the salt, paprika and rosemary.
Beat the egg whites until stiff, then fold into the mixture.
Melt the butter in a large omelet pan and spoon in the egg mixture.
Cook, lifting the edges of the omelet to let the liquid egg mixture run on to the pan.
Sprinkle over the olive slices and anchovy fillets when the omelet is half cooked.
Fold over the cooked omelet and slide out of the pan.
Cut in half and serve.