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
-
25 minLunchsalmon fillet, stir-fry oil, sunflower oil, black peppercorns, lamb's lettuce, fine leaf lettuce, mayonnaise, lemon juice, grated horseradish, garlic, fresh parsley, sherry,salad of roasted salmon with horseradish mayonnaise
-
25 minLunchbaby potatoes, green asparagus tips, samphire, lemon, fresh dill, dijon mustard, traditional olive oil, Dutch shrimps,salad of samphire, potatoes and shrimps
-
30 minLunchsticking potato, zucchini, onion, traditional olive oil, dried Italian herbs, garlic, medium sized egg, grated Gouda cheese,frittata with zucchini
-
65 minLunchdough for savory pie, chicken breast, traditional olive oil, fresh chives, fresh flat parsley, creme fraiche, medium sized egg,Chickenquiche
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it