Amondyn Eyroun Almond Omelette Medieval

Directions

1. Place ricotta in a large bowl.
2. 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.
3. Stir minced hard-boiled Large eggs and raisins into the ricotta mix.
4. Beat the raw Large eggs with honey, salt, and fennel.
5. Stir the sweetened Large eggs into the cheese.
6. 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.