Omelette with dandelion and Parmigiano Reggiano
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.