Italian-style omelet duo

A dish as surprising as it is explosive! If you receive many guests for Easter, be sure to serve them some of these beautiful Italian omelets!


For 6 persons

Preparation : 30 min. baking : 30 min

10 eggs

1 handful of arugula

2 elongated tomatoes

40 g pine nuts

40 g grated parmesan

4 tbsp. olive oil

1 garlic clove

1 onion

salt pepper


Step 1

In a skillet, melt the arugula and chopped garlic with 1 tsp. oil soup. Book. In their place, heat 1 tsp. of oil and add 5 beaten eggs with 1 tsp. water, salt and pepper.

2nd step

Bring the edges taken towards the center then cook for 5 min. Slide the omelette onto a plate and turn it over in the pan, uncooked side down. Continue cooking 3 min. Garnish with arugula, roll up and wrap in stretch wrap. Let cool.

Stage 3

Preheat the oven on th 6 (180 ° C). In a skillet, melt the chopped onion in 1 tsp. of oil then add the diced tomatoes, salt and pepper. Sauté 3 min. Mix with the rest of the beaten eggs and the Parmesan.

Step 4

Pour into a small oiled baking pan, sprinkle with pine nuts and bake for about 15 min. Serve cold with the first sliced ​​omelet and serve with a salad.

Author: Valérie Bestel

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