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Omelette rolls with vegetable strips
 
 
4 ServingsPTM45 min

Omelette rolls with vegetable strips


A tasty recipe. The vegetarian starter contains the following ingredients: beef tomato, dried tarragon, white asparagus (cooked (see tip)), zucchini, eggs, fresh basil, white wine vinegar, milk and oil.

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Directions

  1. Cut the tomato in four, remove the seeds and cut the flesh into small cubes.
  2. Mix in a dish the tomato cubes with the vinegar to taste, 1 teaspoon of tarragon and salt and pepper to taste.
  3. Cut the asparagus transversely into three; cut the zucchini into pieces as long as the asparagus and cut them into long strips.
  4. Cook the zucchini for 1 minute in plenty of water with some salt and drain.
  5. Beat in a bowl the eggs with the rest of the tarragon, the milk, the oil and salt and pepper to taste until a foamy mixture.
  6. Bake this in a frying pan with non-stick coating 4 omelettes.
  7. Place one quarter of the asparagus on each omelet in the middle, one quarter of the courgette potatoes and 2-3 basil leaves.
  8. Sprinkle some salt and pepper, fold two opposite sides over the filling and roll the omelets tight.
  9. Cut the rolls diagonally in half and arrange them on a plate.
  10. Spoon the tomato mixture next to it..


Nutrition

170Calories
Sodium27% DV640mg
Fat22% DV14g
Protein12% DV6g
Carbs1% DV4g
Fiber44% DV11g

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