multicolored tagliatelle with fresh sauce
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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
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second dish easy, fast and very nutritious given the large properties and benefits of kale,
preparation
step 1
Clean and coarsely chop the shallots and cook in a frying pan with a drizzle extra virgin olive Dolio.
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.
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.
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.
