Puff Omelet
4 Eggs
2 tbsp Breadcrumbs
4 tbsp Milk
3 tbsp Fat
Parsley
½ tsp Salt
Pepper
Soak the breadcrumbs in the milk.
Separate the eggs.
Beat the yolks and add to the breadcrumbs and milk.
Season with the salt and pepper.
Beat the egg whites until stiff and fold carefully into the yolk mixture.
Heat the fat in an omelet or frying pan and when hot pour the mixture into it.
Cook over a very low heat, being careful not to burn the mixture, until a knife can be slipped under and the mixture can be raised.
By this time the top should be quite puffed up.
Place the pan in a hot oven, where the omelet should puff up further.
Cook until it is no longer raw.
Using a knife, score across through the centre on a straight line with the handle.
Carefully fold the omelet double, roll it out on a hot platter or plate.
Garnish with parsley and serve at once
Serves: 2-4
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