Recipe: Cress and Blue cheese omelette
Omelettes and egg recipes with herbs
May 15, 2012
 I still have a lot of garden cress to harvest before all the plants bolt, so I'm using it often.
It's a perfect contrast to rich flavors like eggs, cheese and meats.
Cress and Blue cheese omelette
Ingredients
Serves one:
1 slice of rye bread
1 egg
3 tbsp milk
2 tbsp of flour
30g blue cheese or gorgonzola
1 bunch of watercress
Directions
Beat the egg with the milk and flour and cook the omelette normally.
Turn, season with blue cheese and cover so that the cheese melts.
Spread rye bread with butter on both sides, and toast briefly.
Place the bread on a serving dish, cover with blue cheese omelet and garnish with watercress.
 One year ago: Pink crackers with poppy seeds
Two years ago: Aromatic herbs omelette
Three years ago: Annatto, year two
Four years ago: Three cheese sauces from Ancient Rome
This goes to: This week cravings: Egg recipes, Mealtime monday, Garden to Table Challenge.
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