3 oz shelled broad beans
1-1 1/2 oz firm goats cheese, sliced&diced
1 tsp finely chopped dill
3 eggs
salt & pepper
butter
Instructions...
1) Drop the beans into a pan of boiling water. Simmer for 1
minute then drain and run under cold tap. Using a sharp
knife slit the tough outer skin and squeeze out tender
beanlets inside. Discard skins.Simmer the beans in
salted water for 2-3 minutes until tender. Drain well.
2) Beat eggs and add dill and seasoning. Melt a knob of
butter in a frying pan and when foaming pour in the eggs.
Scatter the beans over the eggs.
3) Cook, scraping the edges so that the liquid egg can run
underneath until the omelette is set but still moist on
the surface.
4) Quickly scatter the cheese over the omelette. Roll up
and tip onto a plate and eat immedietely.
