Omelette with dandelion and Parmigiano Reggiano
CourseAppetizer
TimeA few minutes
Ingredients
200g Dandelion
3 Potatoes
3 Eggs
80g Parmigiano Reggiano, grated
1 Clove of garlic
Salt
Rosemary
Oil for frying
Prepare this recipe with
30 months maturation
Preparation
Dice the potatoes, clean the dandelion, and steam both for 10 minutes. Add the Parmigiano Reggiano and eggs. Pour into a frying pan and cook on both sides. Serve hot or warm.



