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 minLunchlemon, fresh dill, cut red cabbages, grated beetroot, horseradish in pot, chilled hüttenkäse cheese, crispbread solruta pumpkin, smoked salmon, capers,cabbage salad with smoked salmon on crispbread -
20 minLunchmedium sized egg, unroasted walnuts, romaine lettuce, sweet-vegetable tomato, chicken breast, (olive oil, fresh flat parsley, mild yogurt, White wine vinegar, mild sprout,sports salad with grilled chicken and yoghurt dressing -
20 minLunchwhite points, butter, onion, wine sauerkraut, frankfurters, tube mustard,hot dog with sauerkraut -
15 minLunchFocaccia, ciabatta, roast beef (meat products), Red onion, mature cheese, mayonnaise, tuna on water, capers,vitello tonnato melt
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it