|1||mozzarella cheese — ball|
|1 bunch||fresh basil — finely chopped|
|3||parma ham — sliced or smoked salmon|
|1||spring onions — finely chopped|
|1 cloves||garlic — cloves, finely chopped|
|salt and freshly ground black pepper|
In a frying pan add a good knob of butter and fry the mushrooms and garlic.
Beat the eggs and milk together gently and add to the pan.
Using a spatula – bring the sides of the cooked egg to the middle of the pan – then lift the pan.
And turn it until the runny, raw egg has filled the pan again. (a la omlette style).
Sprinkle in the spring onion and basil (you could add one finely chopped green chilli if you like).
Slice the mozzarella and scatter in the pan.
Season with salt and pepper (not too much salt – the Parma ham or smoked salmon are both very salty).
Lay over the slices of Parma ham (or smoked salmon).
Cook for 1 minute and then fold in half and gently place on your serving platter with the Italian toast and garnish with a sprig of fresh rosemary or a bunch of basil.
For more of Janice Tripepi’s recipes click here…