John Myers
Contents
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Ingredients
- 4 Free range eggs
- 8 tablespoon Buttermilk
- 3 tablespoon Extra virgin olive oil
- 0,5 Eggplant fresh
- 2 Red peppers cut into slices
- 250 g King oyster mushrooms
- 100 g Fresh sardines
- 3 Spring onions
- 1 Garlic cloves chopped
- 5 Caper apples
- 70 g Cedar nuts
- 4 teaspoon Hot paprika powder
- 1 teaspoon Rosemary fresh
- 3 Oregano sprigs
- 50 g Gouda cheese
- Salt
- Black pepper from the mill
Instructions
- Wash, clean and slice vegetables.
- Put the aubergine with the peppers and cedar nuts in the pan and fry.
- After 5 minutes, add the mushrooms and onions with a tablespoon of olive oil.
- Add the sardines and sauté with the vegetables and pepper.
- Whisk the eggs with the buttermilk, garlic, salt, pepper, paprika powder and the sliced capers with the olive oil. Chop the plucked oregano leaves with the rosemary and add to the eggs.
- Add the mixture to the vegetables. Reduce the heat. Cut the cheese into slices, pass it over and let it set.
- Cut the omelette into strips and serve.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 5.2gProtein: 5.4gFat: 18.4g
