Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Spring Omelette
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 10 - 15 minutes
Servings
Prep Time 10 minutes
Cook Time 10 - 15 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Makes a fantastic breakfast!
  2. Ingredients: 15gr/ 1/2oz butter 4 eggs, lightly beaten 3 tb sp. milk freshly ground black pepper 3 tb sp. grated mature Cheddar VEGETABLE FILLING 15gr/ 1/2oz butter 2 spring onions, finely chopped 6 button mushrooms, sliced 1/2 small red pepper, sliced 1 tea sp. chopped fresh corriander
  3. Directions: To make filling, melt butter in a nonstick frying pan and cook spring onions, mushrooms, red pepper and corriander for 2 - 3 minutes, or until tender. Remove vegetables from pan, set aside and keep warm. To make omelette, melt butter in a clean nonstick frying pan. Combine eggs, milk and black pepper to taste in a bowl. Pour into pan and cook over a low heat until almost set. Top half the omelette with filling, then sprinkle with cheese. Fold omelette over, cut into half, slide into serving plates and serve immediately.
Recipe Notes

Source: Old CookShare. Recipe ID: 1980

Share this Recipe