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Kristy Nordeen
Omelette with artichoke and tomato
Try this omelette with artichoke and tomato
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Ingredients
Directions
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Beat the eggs with the cream, parmesan cheese or pecorino, salt and pepper. Pour the mixture into a container.
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Heat a little olive oil in the pan and fry 1/2 clove finely chopped garlic per person.
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Add the dried to or rings of leeks and pieces of artichoke heart and cook for 1 minute.
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Pour a little of the egg mixture. Cover with another pan and allow the egg to set.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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