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PEREGRINTOOK
Richly filled Italian omelette with balsamic tomato sauce
Richly filled Italian omelette with mushrooms, Italian herbs, cherry tomatoes and cheese flakes.
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Ingredients
Directions
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Halve the tomatoes. Put the tomatoes and balsamic vinegar in a large saucepan and bring to the boil. Turn down the heat and let it boil in about 10 minutes.
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In the meantime, finely chop the celery. Beat the eggs with the milk and half of the celery and season with salt and pepper.
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Heat per omelette 1 tbsp oil in the frying pan with non-stick coating and cook one after the other of the egg mixture 4 omelettes. Keep warm on a plate under a lid.
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Meanwhile, heat the rest of the oil in the stir-frying pan, stir-fry vegetables, Italian herbs and the rest of the celery for 8 minutes.
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Change regularly. Meanwhile let the cannellini beans drain and add the last 2 min. Season with pepper and salt.
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Divide the vegetable mixture over the omelets and fold double. Spread the tomato balsamic sauce and cheese flakes over it and serve.
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Nutrition
595Calories
Sodium30% DV720mg
Fat62% DV40g
Protein60% DV30g
Carbs8% DV25g
Fiber32% DV8g
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