Thursday, 15 April 2010

Sheep's Cheese & Fine Herb Omelette


 This is the second in our series of video recipes presented by chef Julian Briercliffe

Click on picture for a larger image

You will need...

6 medium eggs
2 tbsp cold water
25g butter
Salt and pepper
¼ cup of fresh chives, chopped
¼ cup of fresh parsley, chopped finely
100g Sussex Slipcote sheep’s cheese

For the salad...

Salad leaves, 2 handfuls
Balsamic vinegar, a drizzle
A drizzle of Olive oil

Break eggs into bowl and whisk add the water and seasoning and continue blending together.
Heat up a  heavy based frying pan and add the butter.
Pour egg mixture into frying pan and cook, try to maintain some of the eggs moisture.
Fold the cheese, chives and parsley into egg mixture.

Serve with salad leaves sprinkled with a balsamic vinegar  and olive oil dressing.

Bon Appetite

No comments:

Post a Comment