Recipe for Herb and Ricotta Omelette 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE FILLING ----------------
50 gm Mushrooms, peeled and sliced (2oz)
25 gm Butter, (1oz)
1/2 x 250 g tub Ricotta cheese
4 tbl Milk, (4 to 5)
1 tbl Chives, (1 to 2)
----------------- FOR THE OMELETTE ----------------
6 med Size eggs, beaten
6 tbl Water
1 pch salt and freshly ground black pepper
Instructions:
Instructions: To make the filling:Fry the mushrooms lightly in the butter.

Mix together the Ricotta and milk

Fold in the mushrooms and chives.

To make the omelette:Beat the eggs together with water, salt and freshly ground black pepper.

Melt the butter in an omelette pan.

Pour in half the egg mixture and cook for 2-3 minutes.

Add half the mushroom mixture to one half of the omelette and fold over the other half to make a lid. Keep warm, while making the other omelette.

Serve hot, garnished with watercress.

NOTES : This omelette provides a tasty nutritious lunch or supper.

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