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Omelette of Peppers and Aubergines with Almonds
2 red peppers. 4 farm fresh eggs. 1 eggplant. 12 toasted almonds. 1 slice of toast. Garlic and parsley. 25 grams of butter. Lard. 30 grams of flour. 150 milliliters of whole milk. 125 grams of Parma cheese.
We proceed to roast the peppers and aubergines.
The eggs are beaten and a round omelette is made in a pan previously greased with lard.
Before folding the tortilla we will put a mince that we will have made with almonds, parsley, toast and a little garlic; and on the minced we will put the peppers and the aubergines cut into pieces.
It is put in a refractory dish greased with butter, and the tortilla is covered with a bechamel sauce and grated cheese and it is put to gratin.
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