2 green onions chopped
1 1/2 tablespoons of butter or margarine
6 eggs
2 tablespoons of heavy cream
2 tablespoons of water
salt and pepper to taste
6 green olives pitted
2 tablespoons of chopped fresh parsley
3 tablespoons of Roquefort cheese crumbled
1/4 cup of gin
2 green onions chopped
1 1/2 tablespoons of butter or margarine
6 eggs
2 tablespoons of heavy cream
2 tablespoons of water
salt and pepper to taste
6 green olives pitted
2 tablespoons of chopped fresh parsley
3 tablespoons of Roquefort cheese crumbled
1/4 cup of gin
Sauté the onions slightly in butter or margarine
Remove the onion from the skillet and reserve
Add more butter if necessary
Beat the eggs with heavy cream, water, salt, and pepper
Pour into a skillet with butter
The skillet should be large
When the eggs start to set, cover with reserved green onion, olives, and parsley
Sprinkle with crumbled Roquefort cheese
While the top of the omelette is still creamy, fold in half
Let it slide onto a serving plate
Heat the gin, pour over the omelette, and ignite
Serve flaming.
