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Omelet with kale and dried tomatoes

ingredients

servings

4

Iodized salt

to taste

Black pepper

to taste

Grated cheese

1 spoon

Eggs

3 unit

Dry tomatoes

3 unit

Kale or black cabbage

90 oz

Extra virgin olive oil

to taste

Shallots

1 unit

second courses from Italy

Omelet with kale and dried tomatoes

Omelet with kale and dried tomatoes

vegetarian with eggs with lactose

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Omelet with kale and dried tomatoes

A second dish easy, fast and very nutritious given the large properties and benefits of kale,

Omelet with kale and dried tomatoes step 1

step 1

Clean and coarsely chop the shallots and cook in a frying pan with a drizzle extra virgin olive Dolio.

Omelet with kale and dried tomatoes step 2

step 2

If necessary, add a half cup of water to hot not to burn. Once the shallots are wilted, add the kale and turn with a wooden spoon from time to time.

Omelet with kale and dried tomatoes step 3

step 3

When also the kale is cooked, add the sun-dried tomatoes cut into thin strips. At this time, beat eggs separately in a bowl with the salt, pepper and grated cheese to taste.

Omelet with kale and dried tomatoes step 4

step 4

Pour the mixture in a pan of eggs and cook the omelette 5 minutes on each side (or until the base is detached from the pan). Serve the omelet with kale dried tomatoes and hot or warm.

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