Omelette with lentils

Ingredients For 4 people:

4 eggs

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

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