Friday 14 September 2012

Open-faced Omelette with Fresh Tomato, Emmenthal and Rocket

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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