Amondyn Eyroun Almond Omelette Medieval Recipe
- 1 c. Ricotta cheese
- 8 Tbsp. Butter
- 3/4 c. Slivered or possibly coarsely grnd almonds
- 2/3 c. Oats
- 4 x Hard-boiled Large eggs, minced
- 1/2 c. Softened raisins
- 6 x Raw Large eggs
- 2 Tbsp. Honey
- 1/2 tsp Salt
- 1/2 tsp Fennel seed, crushed
- 2 Tbsp. Oil for sauteing
- Place ricotta in a large bowl.
- In a large, heavy skillet, heat half of the butter; toast the almonds and oats till golden brown.
- Pour off the almonds, oats, and butter into the ricotta and mix well.
- Reserve skillet, and any residual butter therein, for later.
- Stir minced hard-boiled Large eggs and raisins into the ricotta mix.
- Beat the raw Large eggs with honey, salt, and fennel.
- Stir the sweetened Large eggs into the cheese.
- Heat remaining butter with oil in the skillet.
- Pour mix in to fry till golden brown, about 5 to 8 min on very low heat.
- Turn the omelette if you prefer the Large eggs well done.
- Cut into individual wedges and serve warm.
ricotta cheese, butter, almonds, oats, eggs, raisins, eggs, honey, salt, fennel, sauteing
Taken from cookeatshare.com/recipes/amondyn-eyroun-almond-omelette-medieval-64962 (may not work)