6 eggs
6 tablespoons milk
pinch of powdered saffron
salt and pepper
1 cup boiled rice
1 tablespoon butter
watercress sprigs for garnish
6 tablespoons milk
pinch of powdered saffron
salt and pepper
1 cup boiled rice
1 tablespoon butter
watercress sprigs for garnish
method
1. Separate eggs. Add milk and saffron to egg yolks and season to taste with salt and pepper.
2. Beat well with a rotary beater.
3. Add rice and gently fold in stiffly beaten egg whites.
4. Heat omelette pan, add butter and tip so that bottom and sides of pan are well coated.
5. Pour in mixture and cook over a gentle heat until omelette starts to rise and set.
6. Place under a hot grill until puffed and golden brown on top.
7. Garnish with watercress sprigs and serve immediately with a tossed salad. A good luncheon or supper dish.
2. Beat well with a rotary beater.
3. Add rice and gently fold in stiffly beaten egg whites.
4. Heat omelette pan, add butter and tip so that bottom and sides of pan are well coated.
5. Pour in mixture and cook over a gentle heat until omelette starts to rise and set.
6. Place under a hot grill until puffed and golden brown on top.
7. Garnish with watercress sprigs and serve immediately with a tossed salad. A good luncheon or supper dish.
serving amount
serves: 3 - 4
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