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Cheese and Basil Flower Omelette   Veg  HT  MC  20mins

Serves 2       Hot Vegetarian Herbs Edible Flowers Blossoms   Breakfast Main Course   Gluten Wheat Free

4 Eggs
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.

 More Edible Flower recipes  |  More Omelette Recipes  | Frittata Recipes


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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