From Sydney Food, Bill Granger, Murdoch
Books, 2000.
Omelettes
are that wonderful dish that you can prepare almost immediately and it is
always totally satisfying. This little variation was very acceptable.
Three
eggs were beaten with a little water and a touch of salt. They went into a pan
that had some heated olive oil and butter. As the bottom began to cook a sliced
tomato was arranged on top and a few slices of Emmenthal cheese. It then went
in the oven under the grill until the top had cooked.
It was
served with some rocket that had been dressed in olive oil and a sprinkling of
salt.
No need
to say more. It looked appetising and tasted great.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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