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Omelette muffins with chicory salad
Omelette muffins with mushrooms and a fresh chicory salad.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grease the cavities of the muffin mold with the oil. Cut the mushrooms into small pieces. Divide the mushrooms over the cavities.
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Grate the cheese. Beat with a whisk the eggs with the water, the thyme, ⅓ of the cheese, pepper and possibly salt.
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Pour the egg mixture over the mushrooms.
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Fry the omelette muffins in the middle of the oven for about 15 minutes until golden brown and done.
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Chop the onion and mix with red wine vinegar and oil in a large bowl until a dressing. Season with pepper and salt. Let stand for 5 minutes.
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Meanwhile, cut the bottom of the stalk of chicory and halve them. Remove the hard core and cut the praise into thin strips.
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Slice the parsley. Mix with the praise through the dressing in the bowl. Mix in the rest of the cheese and the croutons.
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Remove the omelette muffins from the mold and serve with the chicory salad. Yummy! .
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Nutrition
355Calories
Sodium18% DV440mg
Fat37% DV24g
Protein44% DV22g
Carbs4% DV11g
Fiber12% DV3g
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