Dutch-style omelette

The Mail on Sunday - You - - Food Anniebell -

SERVES 2 Trim and tear or slice 75g as­sorted mush­rooms. Trim 1 leek, halve it length­ways and slice thinly. Pre­pare 1 heaped tbsp each finely chopped chives and finely chopped flat-leaf pars­ley. Have ready 50g grated ma­ture gouda and 75g diced roast ham. Heat 10g un­salted but­ter with 1 tsp ex­tra vir­gin olive oil in a large, non­stick fry­ing pan over a medium heat. Add the leek and mush­rooms, sea­son and fry for 5-7 min­utes un­til soft­ened and start­ing to colour, then re­move to a small bowl. Mean­while whisk 4 medium eggs with 3 tbsp skimmed milk and some sea­son­ing in a medium bowl, then stir in the chopped herbs. Tip the egg mix­ture into the pan and briefly scram­ble with a fork un­til half-set. Cook for about 2 min­utes, while scattering the cheese, ham and leek mix­ture over the top. The omelette should be nice and golden un­der­neath and softly set­ting on top to your lik­ing; fold it over us­ing a spat­ula and slip on to a serv­ing plate. Scat­ter over a lit­tle more pars­ley. CARBS PER SERV­ING 2.3g (2.2g sug­ars); CALS 402; PRO­TEIN 31.9g; FAT 29.1g (12.5g sat­u­rated); SALT 2.2g

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