'8 eggs'
'3 tablespoons grated cheddar cheese'
'Salt and pepper to taste'
'1 tablespoon olive oil.'
Cobertura:
'2 tablespoons olive oil'
'1 minced garlic clove'
'4 diced tomatoes, peeled and seeded'
'Salt and pepper to taste'
'1/2 cup chopped escarole, washed and cut into thin strips'
'150g of brie cheese, cut into slices'
'Fresh parsley leaves'
'8 eggs'
'3 tablespoons grated cheddar cheese'
'Salt and pepper to taste'
'1 tablespoon olive oil.'
Cobertura:
'2 tablespoons olive oil'
'1 minced garlic clove'
'4 diced tomatoes, peeled and seeded'
'Salt and pepper to taste'
'1/2 cup chopped escarole, washed and cut into thin strips'
'150g of brie cheese, cut into slices'
'Fresh parsley leaves'
Beat the eggs well and mix in the grated cheese
Season with salt and pepper
With olive oil, grease a skillet
Place the egg mixture in the skillet and cook over low heat until the omelette is cooked on both sides
Transfer it to a baking dish and let it cool slightly
Cobertura:
Heat some olive oil in a pan, then sauté the minced garlic
Add the diced tomatoes and season with salt and pepper to taste
Sauté for 5 minutes
In the same pan, sauté the chopped escarola until wilted
Distribute the escarole and tomato mixture over the omelette
Top with slices of brie cheese and parsley leaves
Season with olive oil and bake in the oven for 20 minutes
Serve immediately.
