Pack as Padkos.
Garlic Polony Omelette
Ingredients
- Filling:
- 50 g Eskort Special Garlic Polony, thinly sliced (3 slices)
- 80 ml yellow cheddar
- 65 ml spring onion, chopped
- 30 ml apricot jam
- Omelette:
- 2 eggs
- 15 ml fresh cream
- 5 ml lemon juice
- 30 ml butter for frying
- olive oil for frying
Method
- In a small mixing bowl, add eggs, cream and lemon juice and whisk until well combined.
- Heat olive oil in a small non-stick frying pan over medium heat, add butter and let simmer until the butter starts to bubble.
- Add the egg mixture and scrape the mixture towards the centre of the pan with a spatula, allowing the raw egg to fill the gap you make with the spatula.
- Once cooked, lift, turn it over and add the filling.
- When cooked, roll up or just fold in half, allow to cool and store in a container for your trip.
Serve
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