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Mary Annette Eskridge Dulin
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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Ingredients
Directions
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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.
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Fry the egg over medium heat until the whole has solidified.
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Turn the omelette over and bake the other side also light brown.
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Allow the omelette to cool on a large plate.
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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.
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Now pour in the peeled tomatoes and the vegetable stock.
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Bring the soup to a boil, as soon as it boils, stir in the pasta.
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Let the soup boil until the pasta is cooked.
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Season the soup with salt and pepper.
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Cut the omelet in half and then into strips.
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Spoon the soup into bowls and add a spoonful of pesto and the omelet strips.
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Add ciabatta bread..
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Nutrition
655Calories
Sodium0% DV2.510mg
Fat40% DV26g
Protein44% DV22g
Carbs28% DV85g
Fiber84% DV21g
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