Provençal omelette
Provençal omelette
Provençal omelette
5
1
Stefano Moraschini
Beat the eggs, add salt, pepatele, add a clove of garlic with a sprig of parsley and pitted olives, sliced.
In a pan heat a few tablespoons of olive oil, add the tomatoes peeled, deprived of the seeds and cut into cubes, Cook for about a quarter of an hour: the sauce should thicken.
Pour over eggs, Cook the omelet on both sides.
Should be well browned.
Excellent both cold and hot with a side of mixed green salad.
Calories calculation
Calories amount per person:
557
Ingredients and dosing for 4 persons
License
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