Amondyn Eyroun Almond Omelette Medieval Recipe
Servings: 4
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 778 | |
| Calories from Fat 480 | 62% |
| Total Fat 54.43g | 68% |
| Saturated Fat 23.61g | 94% |
| Trans Fat 0.18g | |
| Cholesterol 607mg | 202% |
| Sodium 694mg | 29% |
| Potassium 576mg | 16% |
| Total Carbs 47.58g | 13% |
| Dietary Fiber 4.6g | 15% |
| Sugars 22.29g | 15% |
| Protein 29.52g | 47% |
