Cheese and Basil Flower Omelette
Veg HT MC 20mins
Serves 2 Hot
Vegetarian Herbs Edible Flowers Blossoms Breakfast Main Course
Gluten Wheat Free
4 tbsp Milk
Salt and Pepper
50g/2oz Grated Cheese, e.g. Cheddar
3 tbsp Butter
4 tbsp Basil Flowers (Blossom), washed and dried
1. Place the eggs, milk, salt and pepper in a large mixing bowl, beat well then
stir in the cheese.
2. Heat the oil and butter in a large frying pan and when hot, pour in the egg
mixture. Leave for 1 minute, then stir with the flat part of a fork 2-3 times.
Reduce heat to medium-low.
3. With a palette knife, lift the far edge of the omelette and tilt the pan so
that the raw egg runs on to the base.
4. As soon
as the omelette is set and golden underneath but still very moist on top,
sprinkle with the basil flowers, cook for a further minute, then fold the
omelette in half and leave over a low heat for about 2 minutes. Serve hot.
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