Roman Honey Omelette

Ingredient

• 40 gm Fresh button mushroom
• 20 gm Fresh basil
• 8 no. eggs
• 15 gm Fresh parsley
• 30 gm Fresh milk
• 30 ml Sunflower oil
• 1 table spoon Italian Spices & herbs-special touch grinder Italia (verdu canto)
• 50 gm Orange blossom honey (Lune de miel)
• Salt
• 30 gm Red capsicum
• 30 gm Green capsicum

Recipe

Minced red-green capsicum, parsley, basil. Also slice mushroom.

In a mixing bowl mix all together eggs white (no yolk), all minced vegetables, parsley, basil, milk and mushrooms also add seasoning using Italian spices and salt. Beat the mixture nicely using fork.

Now heat up sunflower oil in a non-stick pan and pour egg mixture and cook from both the sides

After that remove omelette in a plate and brush it nicely with orange blossom honey.

Serve it hot.

We will recommend you to have this omelette with plain couscous-cooked (Tipiak) and with a sip of hot chocolate (clipper UK) or with clipper tea (UK).

Serving 4 adults.