Omelette with sprouted seeds

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Omelette with sprouted seeds

Omelette with sprouted seeds

Number of people

1 medium tomato

1 yellow or red pepper

1 shallot

1 clove of garlic

1/2 germinated seed tray (alfalfa for example, 25 g)

2 eggs

1 drop of milk

50 g feta cheese




Preparation: 15 min
Cooking time: 10 min
Step 1
Cut the tomato, pepper and feta into strips, chop the shallot and garlic with the remaining peppers (which "exceeded" the strips), then chop the sprouted seeds.
Step 2
Fry the shallot, garlic and pepper in olive oil.
Step 3
As soon as the shallot becomes transparent, lower the heat and place the tomato strips in the sun, on top, the pepper strips.
Step 4
Cover with water a little less than at height and simmer until it evaporates (5 min). Season with pepper and add the basil, but do not add salt!
Step 5
Meanwhile, mix the eggs with the sprouted seeds and milk, gently so as not to "break" the yolks too much, season.
Step 6
When the water has evaporated, add the eggs and cook over low heat for a few minutes.
Step 7
When the omelette is dry underneath, turn it over on a plate (essential, because of the strips it does not hold otherwise), possibly add a little oil, and cook the other side.
Step 8
At this point, add the feta strips, which will soften due to the heat of the omelette, and the basil leaves, if they are fresh.
Step 9
To serve, gently slide on a plate.
Author's note
It is a good solution to "finish" sprouted seeds when you are fed up with salads! I admit I stole the idea of presenting it in the sun from Paul, here is his picture: Thank you Paul, it's so pretty like that!

I add my grain of salt

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