Paschal omelette

Method

1. 1

   Preparation of asparagus and artichokes

2. 2

   In a large volume of water, cook asparagus and artichoke bottoms.

3. 3

   Preparation of onions

4. 4

   Meanwhile, peel and slice the onions into small dice and cut the ventrèche into medium sized pieces.

5. 5

   Preparation of the boudin

6. 6

   Remove the skin from the bowl, and cut the sausage into small dice.

7. 7

   Preparation of the omelette

8. 8

   In a jatte, beat the eggs in omelette without foaming them and season them with a light hand on the salt.

9. 9

   Cooking

10. 10

    In a lightly oiled frying pan, over low heat, fry with vegetables and add the eggs. Let the omelet cook, sometimes tilting the skillet and then turn it with a large plate and cook the omette on the other side.

Nutrition

calories

189

fatContent

13.2

fiberContent

1.7

sugarContent

2.3

sodiumContent

1.45

proteinContent

11.4

carbohydrateContent

4.7

saturatedFatContent

4.9

Indicative values from the source, for the original recipe.

Reviews