Omelette with dandelion and Parmigiano Reggiano

Appetizera few minutes30 months

Ingredients

200g Dandelion

3 Potatoes

3 Eggs

80g Parmigiano Reggiano, grated

1 Clove of garlic

Salt

Rosemary

Oil for frying

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.

Complete your menu