This isn't much of a recipe, as I just made it with what I had, but
it is a winner. My italian father-in-law, who does NOT like
vegetarian food, said it was 'one mean omelette'.
I can't recommend puy lentils enough, I use them in place of ground
meat to make Shepherds pie, lasagna, tacos, soups, moussaka,
everything. They are the kings of the lentils. I always have a box in
my dry cupboard and occasionally simmer a batch up to use in various
things during the week.
To make one:
- cooked puy lentils (follow box instructions, or just add 2:1 water
with a bit of olive oil and a bay leaf, etc and simmer about 30
minutes. Taste them to see when tender. Add more water if needed, or
drain if you put too much water in)
- half to 3/4 of a small round of nice goats cheese
- 3 organic eggs
- splash of milk
- sea salt and cracked black pepper
1. Whisk eggs, add splash milk and salt and pepper to taste
2. Melt chunk of butter in omelette skillet, tilt eggs in and cook on
low to med/low heat
3. Take spatula and gently scrape egg mixture, just a touch here or
there, to make the omelette fluffy and aid cooking.
4. Heat your grill or broiler and when bottom of omelette is cooked,
place your skillet under the broiler/grill to start the top cooking.
Keep an eye on it! Don't burn!
5. Pull the omelette out and sprinkle puy lentils (maybe 3 tblsp or
so) over the top, then crumble goats cheese over.
6. Put back under the broiler to lightly melt cheese. Pull out
skillet, fold omelette with a spatula and slide onto plate.
Filling and delicious!
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