Filter
Reset
Sort ByRelevance
Kristy Nordeen
Omelette with artichoke and tomato
Try this omelette with artichoke and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the eggs with the cream, parmesan cheese or pecorino, salt and pepper. Pour the mixture into a container.
-
Heat a little olive oil in the pan and fry 1/2 clove finely chopped garlic per person.
-
Add the dried to or rings of leeks and pieces of artichoke heart and cook for 1 minute.
-
Pour a little of the egg mixture. Cover with another pan and allow the egg to set.
Blogs that might be interesting
-
15 minLunchTastes lentils, fresh coriander, big winter carrot, raw beet, cut white cabbages, mustard dressing, smoked salmon,salad of carrot, beetroot, lentils and smoked salmon -
20 minLunchwok oil, garlic, mixed stir-fry vegetables, fresh spinach, pink shrimp, mango, sweet chilli sauce, tortilla wrap,stuffed wraps with prawns and mango -
15 minLunchyoung leaf lettuce with baby spinach, grilled pepper mix, kidney beans in pot, Bettine Blanc goat cheese 45, dressing balsamic,freckles and foods goat cheese salad -
20 minLunchmayonnaise, grater and juice of orange, chives, fresh dill, little romaine lettuce, lamb's lettuce, Kiwi, Norwegian smoked salmon,salmon salad with kiwi
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it