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Mini omelettes with pumpkin and cherry tomatoes, with parsley and dill sauce

Mini omelettes with pumpkin and cherry tomatoes, with parsley and dill sauce


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Wash the cherry tomatoes and zucchini. Peel a squash, grate it and cut it in half.

Prepare the mini pan for the mini omelets. : D Grease the pan with a drop of olive oil and put a few slices of zucchini and a tomato in the center.

Sprinkle a little salt and basil and let the vegetables brown lightly on both sides. Add a beaten egg over them. When it starts to stick on the edge, lift it with a silicone paddle and let the egg drain underneath.

Turn the mini omelette on the other side and let it color easily. Place it on a plate.

Do the same with the other 3 eggs.

Put another tablespoon of oil in another pan and when the oil heats up, put the rest of the tomatoes cut in half, let them penetrate easily.

Mix the parsley and dill with 2 tablespoons of olive oil and lemon juice and place in a small bowl.

Arrange two mini omelettes with vegetables on a plate, a few tomatoes and parsley sauce with dill.


Video: Eggs with cherry tomatoes and its breakfast time (May 2022).