Halve the cherry tomatoes. Slice the red onion thinly. Cut the cabanossi sticks into thin circles.
In a bowl, whisk the 4 eggs with a pinch of salt, black pepper, garlic powder, and chili flakes.
Cabanossi Omelette
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4 months ago
Translated
A quick, protein-packed omelette with softened cherry tomatoes, red onion, and sliced cabanossi, finished with fresh parsley and gently cooked under a lid until perfectly set.
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
5 min
Cooking
10 min
Allergens
- Eggs
4
- Cherry Tomatoes
1 handful
- Red Onion
0.5
- Cabanossi Sticks
2
- Fresh Parsley
1 handful
- Salt
1 pinch
- Black Pepper
1 pinch
- Garlic Powder
0.5 teaspoon
- Chili Flakes
0.25 teaspoon
- Olive Oil
1 teaspoon
Heat a non-stick pan over medium heat and add 1 teaspoon olive oil.
Add the halved cherry tomatoes to the pan and cook until they soften.
Add the sliced cabanossi and red onion to the pan. Cook briefly until the onion starts to soften and the cabanossi warms through.
Sprinkle in a handful of fresh parsley.
Pour the whisked eggs into the pan, ensuring they evenly cover the filling.
Reduce the heat to low, cover the pan with a lid, and cook until the eggs change color and are set on top.
Carefully slide the omelette onto a plate.
Cut it into four pieces and serve.
Flora
292 Recipes
None
Easy
15 min
Spiciness
None
Difficulty
Easy
Time
15 min
Preparation
5 min
Cooking
10 min
Allergens
- Eggs
4
- Cherry Tomatoes
1 handful
- Red Onion
0.5
- Cabanossi Sticks
2
- Fresh Parsley
1 handful
- Salt
1 pinch
- Black Pepper
1 pinch
- Garlic Powder
0.5 teaspoon
- Chili Flakes
0.25 teaspoon
- Olive Oil
1 teaspoon
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