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Onion-leeks-capuchin omelette with savory
 
 
4 ServingsPTM30 min

Onion-leeks-capuchin omelette with savory


Omelet with leek, onion, white cheese, mint and capuchin.

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Directions

  1. Cut the onions into half rings. Heat the olive oil in a frying pan with non-stick coating and fry the onion, sliced ​​leeks and savory on medium golden brown.
  2. Meanwhile, let the young capuchin leaven and fry for the last minute. Beat the eggs in a large bowl. Season with salt and pepper.
  3. Pour the egg mixture over the vegetables, put the lid on the pan and let the omelette cook for 7 minutes.
  4. Turn the omelette over with a plate and bake the other side for another 1 min.
  5. Meanwhile, crush the white cheese, cut the leaves of the fresh mint coarse and sprinkle over the omelette together.


Nutrition

270Calories
Sodium15% DV360mg
Fat25% DV16g
Protein34% DV17g
Carbs4% DV12g
Fiber24% DV6g

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