Christmas lunches and dinners we have created a heavy and we're still waiting for the New Year's Eve dinner?
In these days in between, let's not overdo it. We prepare simple but tasty dishes. Here, for example, the recipe for a rustic omelet full of vegetables.
Serves 6
150 g carrots 200 g potatoes 100 grams of peas
100 g onion 200 g mushrooms 50 g ham
50 grams of grated Parmesan cheese 10 eggs
50g butter 1 bunch of parsley 1 bunch basil
half cup of olive oil
salt, pepper
Preparation Peel the potatoes and scrape the carrots, wash and mash into squares and transfer them to u pan with cold salted water, add the peas and bring to boil over moderate heat until tender feelings, then drain and keep aside. Thinly slice the onion and sauté with the butter in a frying pan over medium heat, add the mushrooms and boiled vegetables, mix everything and cook for few minutes. Withdrawn from the heat and set aside. Whisk the eggs in a container that can hold all the ingredients, add chopped parsley and basil, prosciutto, cut into strips, the entire compound of the pan and the Parmesan cheese, mix well all with salt and pepper. In a pan greased with oil spill inaderente everything, sprinkle the surface with a little oil, enter the pan in the middle floor of the oven already heated to 160 ° and cook for 30-40 minutes. Pick up the omelette is golden brown and crispy, transfer to a serving dish round and brought to the table accompanied with fries or salad.
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