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
-
10 minLunchsoft goat's cheese in slices, wholemeal bread, chilled grated beetroot, balsamic vinegar, unsalted walnuts,wholemeal toast with beet and goat's cheese -
40 minLunchwhite asparagus, chicken bouillon, vegetable stock, smoked salmon, lemon, dill, chervil, creme fraiche,asparagus soup with salmon -
20 minLunchGalia melon, romaine lettuce, fresh broad beans, white cheese cubes, watercress, fresh fresh mint, lemon juice, traditional olive oil,chickslovefoods melon-fetasalad -
25 minLunchwhite and green asparagus, orange, olive oil, smoked salmon, butter, balsamic vinegar, basil,grilled asparagus with orange and balsamic vinegar on salmon carpaccio
Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
Loved it