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
-
20 minLunchlettuce melange land cherry, chilled baby kale, grilled pepper mix, fresh dates, orange pepper dressing,girls love healthy's summer salad
-
25 minLuncholive oil, onion, garlic, pine nuts, fresh spinach, lemon juice, fresh parsley, frozen parsley, feta, bread-crumbs, filo pastry, butter,Greek spinach rolls
-
15 minLunchFocaccia, garlic, fresh walnut pesto, rucola lettuce, abbey cheese,focacci sandwich with arugula and abbey cheese
-
25 minLunchfilo pastry, butter, spring / forest onion, cherry / Christmas, lamb's lettuce, arugula, Dutch shrimps, olive oil, orange juice, fresh thyme, dried thyme,tomato pie with Dutch shrimps
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it