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vegetarian - serves 2
directions
- Melt butter in a medium saucepan; briskly whisk the water and the eggs, then pour into the pan.
Let cook untouched a few minutes, until top starts to set.
- Pour 1 cup Vino de Milo Portobello Shiraz Sauce over one half of the omelet, then carefully
lift the other half up and over. (Alternately, whisk the sauce into the eggs before pouring into the pan.)
- Cook another 2-3 minutes, serve hot with the remaining 1/2 cup vino de milo portobello shiraz sauce.
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