Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Fry the egg over medium heat until the whole has solidified.
-
Turn the omelette over and bake the other side also light brown.
-
Allow the omelette to cool on a large plate.
-
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.
-
Now pour in the peeled tomatoes and the vegetable stock.
-
Bring the soup to a boil, as soon as it boils, stir in the pasta.
-
Let the soup boil until the pasta is cooked.
-
Season the soup with salt and pepper.
-
Cut the omelet in half and then into strips.
-
Spoon the soup into bowls and add a spoonful of pesto and the omelet strips.
-
Add ciabatta bread..
Blogs that might be interesting
-
25 minMain dishfresh white asparagus, tagliatelle, mix for tagliatelle cream sauce, semi-skimmed milk, parma ham, fresh chives,tagliatelle with asparagus and parma ham
-
25 minMain dishfresh package of tomato soup, tap water, Funghi Trifolati spice melange, traditional olive oil, free range chicken, wholemeal spaghetti, sweet-potato spaghetti,grilled chicken with sweet potato spaghetti and tomato sauce
-
115 minMain dishcarrots, forest outing, hüttenkäse, leaves of fresh basil, juice and grater of an orange, fine mustard, pig farm, raw ham, butter,Pork roast
-
60 minMain dishpeeled white asparagus, leaf parsley, garlic, butter, fish stock, cod fillet, capers, water,poached cod with asparagus and parsley
Nutrition
655Calories
Sodium0% DV2.510mg
Fat40% DV26g
Protein44% DV22g
Carbs28% DV85g
Fiber84% DV21g
Loved it