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Whipped eggplant and parsley potatoes

ingredients

servings

4

Iodized salt

to taste

Parsley

1 sprig

Extra virgin olive oil

2 spoons

Potatoes

200 grams

Egg, egg white

350 grams

single courses from Italy

Whipped eggplant and parsley potatoes

Whipped eggplant and parsley potatoes

vegetarian with eggs

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whipped eggplant and parsley potatoes

Lightning frittata based on only albumin and parsley potatoes

Whipped eggplant and parsley potatoes step 1

step 1

First, peel the potatoes, cut them into small cubes and cook for about 20 minutes in a non-stick pan with a spoonful of oil and a glass of water, checking from time to time

Whipped eggplant and parsley potatoes step 2

step 2

At the end of cooking, adjust the salt and add finely chopped parsley

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Whipped eggplant and parsley potatoes step 3

step 3

At this point pour the broths into a bowl, add the cooked potatoes, a pinch of salt and pour it all in a non-stick frying pan with a spoonful of evo oil

Whipped eggplant and parsley potatoes step 4

step 4

Place the lid then cook your almond omelette with parsley potatoes for about 10-15 minutes in low heat, turning half-cooked

Whipped eggplant and parsley potatoes step 5

step 5

You can serve your omelette with freshly prepared or chilled parsley potatoes

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