Garnished Omelette Recipe – Italian Cuisine – Italian Cuisine


A versatile and convivial garnished omelette, suitable for an aperitif, an appetizer, a light second course

  • 120 g of tomato sauce
  • 120 g of Gorgonzola Dop
  • 80 g of mixed salad
  • 60 g of baby spinach
  • 50 g of dried tomatoes in oil
  • 8 eggs
  • 1⁄2 red apple
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the omelette garnished, blend the eggs with the baby spinach and a pinch of salt and pepper.
Reheat a pan with a lid (ø 26 cm) veiled in oil.
Pour the green eggs in the pan, stir until they start to set, then cook with the lid on for 8 minutes. Meanwhile, blend the sauce with the cherry tomatoes, obtaining a tasty sauce.
Arrange the omelette on a plate and cut it into 8 wedges. Wait 3 minutes, then garnish with the gorgonzola, the mixed salad and slices of apple, with the peel.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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