Monday, October 17, 2011

Mint and Sheep's Cheese Omelet

The soup I made for our Corsican cooking night was enjoyable. The bread was pretty tasty. The omelet though was delicious. We all enjoyed it. Every last bite was devoured. When the forks were put down the only complaint was that I hadn't made more.
I found the recipe in a treasure of a book called Corsican Cuisine by Arthur L Meyer (page 24 if you want to find it and make it yourself, which is well worth it!). The ingredients were few, and there was no rolling of the omelet involved.

The omelet is cooked on both sides, not rolled, and in olive oil instead of butter

Sliced and served

No comments:

Post a Comment