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
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.