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
1 handful of arugula
2 elongated tomatoes
40 g pine nuts
40 g grated parmesan
4 tbsp. olive oil
1 garlic clove
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.
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.
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.
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
Read also :
Our best recipes for Easter
All our Easter eggs
Spinach and egg pâté