Amondyn Eyroun Almond Omelette Medieval Recipe

1. 1

   Place ricotta in a large bowl.

2. 2

   In a large, heavy skillet, heat half of the butter; toast the almonds and oats till golden brown.

3. 3

   Pour off the almonds, oats, and butter into the ricotta and mix well.

4. 4

   Reserve skillet, and any residual butter therein, for later.

5. 5

   Stir minced hard-boiled Large eggs and raisins into the ricotta mix.

6. 6

   Beat the raw Large eggs with honey, salt, and fennel.

7. 7

   Stir the sweetened Large eggs into the cheese.

8. 8

   Heat remaining butter with oil in the skillet.

9. 9

   Pour mix in to fry till golden brown, about 5 to 8 min on very low heat.

10. 10

    Turn the omelette if you prefer the Large eggs well done.

11. 11

    Cut into individual wedges and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.