Omelette and vegetable sandwiches
Instructions
Blend the eggs with a pinch of salt and two tablespoons of grated Parmesan and add the Basil, parsley and Marjoram.
Gently melt a knob of butter in a pan, pour the mixture and let it cook over a moderate heat until it curdled, then turn the omelet, which should be quite thin, and gilds it also on the other side.
At the end put on a plate, let it cool, then cut it into wide strips as the bun.
Wash the two qualities of salad and let them drain well; wash and dry the tomatoes, then cut into thin slices.
Divide the loaf in half lengthwise, spread the base with mayonnaise, then settle over tortilla strips.
This formed a layer of tomato slices, then a cooked ham and finish with some lettuce and lollo.
Cover with the other half of the bun, split it into four equal parts and serve.
Ingredients and dosing for 4 persons
- 1 long type sandwich loaf (400 g)
- 3 eggs
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped basil
- 1 pinch of marjoram
- Salt
- 1 walnut butter
- 2 tablespoons of grated parmesan cheese
- 50 g of ham
- 1 heart of lettuce salad
- 1 bunch of salad lettuce lollo
- 4 tablespoons of mayonnaise
- 1 tomato