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Jacki222
Onion-leeks-capuchin omelette with savory
Omelet with leek, onion, white cheese, mint and capuchin.
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Ingredients
Directions
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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.
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Meanwhile, let the young capuchin leaven and fry for the last minute. Beat the eggs in a large bowl. Season with salt and pepper.
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Pour the egg mixture over the vegetables, put the lid on the pan and let the omelette cook for 7 minutes.
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Turn the omelette over with a plate and bake the other side for another 1 min.
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Meanwhile, crush the white cheese, cut the leaves of the fresh mint coarse and sprinkle over the omelette together.
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Nutrition
270Calories
Sodium15% DV360mg
Fat25% DV16g
Protein34% DV17g
Carbs4% DV12g
Fiber24% DV6g
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