1 can of lentils
1 piece of onion
1 clove garlic
margarine 40 gr
1 tablespoon breadcrumbs
a pinch of red hot pepper
1 sachet of saffron
Boil a pot of water and a little salt, then pour the drained lentils, onion and garlic.
After five minutes from boiling drain everything and lay them in a bowl, adding the saffron dissolved in a tablespoon of warm water, chilli and breadcrumbs; add the eggs previously beaten with a whisk or a fork and season with salt.
Melt margarine in a large skillet and pour it into the bowl with the eggs and lentils slamming quickly everything, then pour it into the pan is already hot and greased with margarine.
Cook a few minutes on both sides and serve.
Wines: Trebbiano di Romagna, Elba.
Preparation time: 0 hours, 30 minutes, 0 seconds