Omelette of Peppers and Aubergines with Almonds

Image by RitaE from Pixabay

Image by RitaE from Pixabay


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.

Preparation mode:

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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