Extra Virgin

CATEGORY:

LEVEL:

Vegetable and olive omelette

OIL USES: Fry
CHARACTERISTICS:Vegetarian

INGREDIENTS

SERVINGS: 4
  • 4 eggs
  • 1 cup Goya manzanilla sliced green olives
  • 0.5 cup Goya Extra Virgin Olive Oil
  • 2 tablespoons
  • 1 teaspoon salt
  • 1 tablespoon chopped chives
  • 1 bell pepper
  • 2 chopped carrots
  • 4 tomatoes
  • 3 twigs aromatic herbs (dill) for decoration

PREPARATION

1
First, prepare the filling. Chop the carrots, peppers and chives. Season with a vinaigrette of olive oil, vinegar and salt, and add the olives.
2
Slice and season the tomatoes which will be served as a garnish. Set aside.
3
Beat the eggs in a large bowl until foamy.
4
Heat the oil in a large pan, and when hot, pour in the beaten eggs as if making a pancake.
5
Turn over and cook to taste.
6
Put on a plate and add the filling, folding the omelette in half.
7
Decorate with aromatic herbs and serve with the seasoned tomato.

Extra Virgin

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