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Italian tomato soup with omelette
 
 
4 ServingsPTM30 min

Italian tomato soup with omelette


A tasty Italian recipe. The vegetarian main course contains the following ingredients: eggs, olive oil, Italian stir-fry vegetable mix (a 400 g), peeled tomatoes (a 400 g), vegetable stock (of tablets), pasta (your choice), green pesto and ciabatta (bread).

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Directions

  1. Beat the eggs with a whisk with salt and pepper, heat 1 tablespoon of olive oil in a frying pan with a non-stick coating.
  2. Fry the egg over medium heat until the whole has solidified.
  3. Turn the omelette over and bake the other side also light brown.
  4. Allow the omelette to cool on a large plate.
  5. Heat 2 tablespoons of olive oil in a soup pot, stir fry the Italian stir-fry mix for 3-4 minutes over a high heat.
  6. Now pour in the peeled tomatoes and the vegetable stock.
  7. Bring the soup to a boil, as soon as it boils, stir in the pasta.
  8. Let the soup boil until the pasta is cooked.
  9. Season the soup with salt and pepper.
  10. Cut the omelet in half and then into strips.
  11. Spoon the soup into bowls and add a spoonful of pesto and the omelet strips.
  12. Add ciabatta bread..


Nutrition

655Calories
Sodium0% DV2.510mg
Fat40% DV26g
Protein44% DV22g
Carbs28% DV85g
Fiber84% DV21g

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