8 eggs
freshly milled black pepper
paprika
1 oz (20 g) butter
1 onion
3 1/2 oz (100 g) Parma ham
2 tbsp oil
10 oz (300 g) frozen spinach leaves
3 cloves of garlic
5 tomatoes
7 oz (200 g) bean sprouts
freshly milled black pepper
paprika
1 oz (20 g) butter
1 onion
3 1/2 oz (100 g) Parma ham
2 tbsp oil
10 oz (300 g) frozen spinach leaves
3 cloves of garlic
5 tomatoes
7 oz (200 g) bean sprouts
method
1. Pour the eggs and milk into a bowl. Wash and dry the parsley. Cut into strips and mix together with the milk and eggs.
2. Season with salt, freshly milled black pepper and paprika. Melt the butter in a frying pan and cook as many omelettes as possible with the mixture.
3. Peel and dice the onions. Cut the Parma ham into strips. Heat the oil and gently cook the onions and ham. Add the spinach. Peel and crush the cloves of garlic and add to the frying pan.
4. Wash, dry and slice the tomatoes and add to the frying pan. Wash and drain the bean sprouts using a colander and also add to the frying pan.
5. When hot, season everything with a good deal of salt, freshly milled black pepper and paprika. Place the vegetables on the omelettes and fold. Arrange on plates and garnish with some herbs.
2. Season with salt, freshly milled black pepper and paprika. Melt the butter in a frying pan and cook as many omelettes as possible with the mixture.
3. Peel and dice the onions. Cut the Parma ham into strips. Heat the oil and gently cook the onions and ham. Add the spinach. Peel and crush the cloves of garlic and add to the frying pan.
4. Wash, dry and slice the tomatoes and add to the frying pan. Wash and drain the bean sprouts using a colander and also add to the frying pan.
5. When hot, season everything with a good deal of salt, freshly milled black pepper and paprika. Place the vegetables on the omelettes and fold. Arrange on plates and garnish with some herbs.
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