4 eggs
15 ml (1 tbsp) water
salt and pepper to taste
a little butter
50 g (2 oz) grated Cheddar cheese
2.5 g (1 tsp) fresh horseradish, finely chopped or grated
15 ml (1 tbsp) water
salt and pepper to taste
a little butter
50 g (2 oz) grated Cheddar cheese
2.5 g (1 tsp) fresh horseradish, finely chopped or grated
method
1. Mix the eggs, water, salt and pepper.
2. Heat the frying pan and add a touch of butter.
3. When fairly hot pour in the eggs.
4. Sprinkle with the cheese and horseradish when the omelette is nearly cooked.
5. Serve immediately with a tomato salad.
2. Heat the frying pan and add a touch of butter.
3. When fairly hot pour in the eggs.
4. Sprinkle with the cheese and horseradish when the omelette is nearly cooked.
5. Serve immediately with a tomato salad.
serving amount
serves 2
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