The Provencal omelette is a tasty and colorful side dish, typical of Provençal cuisine. Prepared with eggs, tomatoes, garlic, parsley and black olives, it is perfect to serve both hot and at room temperature.
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Beat the eggs, season with salt and pepper, add a clove of chopped garlic with a tuft of parsley and pitted olives cut into slices
Heat a few tablespoons of olive oil in a pan, add the peeled tomatoes, deseeded and cut into cubes, and cook for about fifteen minutes: the sauce should thicken
Pour the eggs over it and cook the omelette on both sides
It should come out nicely golden
Excellent both hot and cold with a side of mixed green salad
Pan
Bowl
Fork
Store in the refrigerator for up to 2 days
Ideal to serve hot or at room temperature
Italia
| Energy (kcal) | 76.15 |
| Carbohydrates (g) | 1.96 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 4.98 |
| of which Saturates (g) | 1.49 |
| Protein (g) | 5.61 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.07 |
