Mediterranean Omelette
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| http://www.sea-ex.com/recipes/salmon.htm |
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| (serves 2) |
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| 4 | eggs |
| 1 Tbsp | water |
| | salt and pepper to taste |
| 2 Tbsp | chopped parsley |
| | 40g butter |
| | filling |
| 2 Tbsp | virgin olive oil |
| 1 | onion, peeled and diced |
| 1 clove | garlic, crushed |
| | 100g austrimi seafood highlighter |
| 1/4 cup | diced black olives |
| 1/2 cup | sliced mushrooms |
| 2 Tbsp | sour cream. |
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| beat together eggs and water, then add seasoning. reserve while |
| preparing filling. heat oil in a pan and saute onion and garlic. toss |
| in seafood, olives and mushrooms and cook 2-3 minutes. stir through |
| cream and remove from heat. melt 1/2 the butter in a separate pan and |
| pour in 1/2 the egg mixture. cook for 2-3 minutes then loosen the edges |
| of the omelette and smooth over the top. pour half of filling evenly |
| over the surface and fold in half. slide out of pan. repeat for |
| second omelette and serve with salad. |
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| (ID: 5471) Mirror: rec.food.recipes: Fri, Oct 29, 2004 |