Recipe - Herb And Cheese Potatoes

FOR THE FILLING
50 g Mushrooms; peeled and cut or sliced up
; (2oz)
25 g Butter; (1oz)
One half 250 g tub Ricotta cheese
4 tablespoon Milk; (4 to 5)
1 tablespoon Chives; (1 to 2)

FOR THE OMELETTE
6 md Size eggs; beaten
6 tablespoon Water
1 Pinches salt and freshly
ground black pepper
50 g Butter; (2oz)

To make the filling:Fry the mushrooms lightly in the butter.

Mix together the Ricotta and milk

Fold in the mushrooms and chives.

To make the omelette:Beat the eggs together with water, salt and freshly
ground black pepper.

Melt the butter in an omelette pan.

Pour in half the egg mixture and cook for 23 minutes.

Add half the mushroom mixture to one half of the omelette and fold over the
other half to make a lid. Keep warm, while making the other omelette.

Serve hot, garnished with watercress.

Converted by MC_Buster.

NOTES : This omelette provides a tasty nutritious lunch or supper.

Converted by MM_Buster v2.0l.