Food & Drink Magazine

Ricetta - Omelette Con Pomodorini Secchi

By Pointsofview

Ingredienti (per 4 persone)

3 uova, 50 gr farina, 6 cucchiai di yogurt greco, 2 cipollotti tritati finemente, tre cucchiai di pomodorini secchi, sale, pepe, burro

Sbattete le uova con la farina setacciata. Aggiungete lo yogurt, i cipollotti tritati e i pomodorini in pezzi, e insaporite con sale e pepe. Imburrate una padella di circa 20 cm di diametro e mettetela sul fuoco. Versate il composto roteando delicatamente la padella per distribuire bene le uova. Coprite con un coperchio e cuocete a fuoco molto basso per qualche minuto: l’omelette deve risultare ben cotta sotto ma ancora liquida in superficie. Ripiegate l’omelette in due e servite ben calda.


Ingredients (serves 4)

3 eggs, 50 gr of flour, 6 tablespoons of greek yogurt, 2 scallions-finely chopped, 3 tablespoons of dried cherry tomatoes, salt, pepper, butter

Whisk lightly the eggs and the flour (previously sifted). Add the yogurt, the chopped scallions and tomatoes, salt and pepper. Grease a pan with a small amount of butter and let it heat. Pour the mixture into the pan and make it slide carefully to spread it evenly on the heated surface. Cover with a lid and let it cook for a few minutes on low heat: the omelet has to be well cooked underneath and quite moist on the surface. Fold in two and serve hot.

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