Thursday, 27 December 2007
OMELET WITH FINE HERBS
Beat six eggs until thoroughly mixed. Add a half cupful of cream, atablespoonful of finely chopped parsley, a saltspoonful of pepper and
a half teaspoonful of salt. Finish the same as a plain omelet. Serve
on a heated platter and put over a little thin Spanish sauce.
posted by kanx1976 at
06:09
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