Ingredients:
Butter - 2 tbsp
Small pickle - 1 (cut into several pieces)
Chives - 5 blades (cut into 1" pieces)
Fresh dilweed - 2 tbsp
Eggs - 6 (lightly beaten with a fork)
Savory - 1 tsp
Cheese - 150 gms (shredded)
Salt and pepper to tste
Tomato - 1 (cut into wedges)
Method:
Butter - 2 tbsp
Small pickle - 1 (cut into several pieces)
Chives - 5 blades (cut into 1" pieces)
Fresh dilweed - 2 tbsp
Eggs - 6 (lightly beaten with a fork)
Savory - 1 tsp
Cheese - 150 gms (shredded)
Salt and pepper to tste
Tomato - 1 (cut into wedges)
Method:
- Melt butter in a large skillet.
- Chop pickle, chives and dill.
- Pour eggs into skillet; add chopped ingredients,herbs, cheese, salt and pepper.
- Cook over low heat without stirring. When bottom of mixture sets, lift edges and allow uncooked mixture to run underneath.
- When omelette is completely set, fold and roll out of pan.
- Garnish with tomato wedges and finely sliced chives.
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