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Omelette with herbs with tris julienne and za’atar tofu

Ingredients :

Ingredients for 4 people

For the crepes
250 g of frozen Sucor herbs
8 eggs
salt and pepper

For the stuffing
300 g of Almaverde Bio tris julienne
120 g of natural tofu
1 spoonful of za’atar *
1 spoonful of extra virgin olive oil
Salt

Tips and variations :
You can prepare a good omelette without using any fat, it is essential to use a non-stick pan and as the mixture in contact with the pan cooks you will have to break the omelette or move the edges so that the liquid leak under and bake it. Keep a not too high temperature and turn the omelette when the surface will no longer be liquid but only moist.
The za'atar is a spice based on thyme and sesame seeds but it can also include marjoram, oregano, sumac, cumin, fennel seeds, savoury. If you can’t find it, you can prepare it by creating the most favourite mix with these herbs.

Course :
Second dish
With products :
Preparation :
In a non-stick pan put the herbs and let them defrost on low heat, the herbs must be dry, let cool. Puree the herbs with the eggs, salt and pepper. Heat an 18 cm non-stick pan and pour 1/4 of the mixture, from time to time break the omelette with a spatula so that the raw mixture coli under and bake, in the meantime cover with a lid.
Turn the omelette over and finish cooking. At the same time cut the tofu into strips and pat dry well with paper towel, just grease a non-stick pan and put the tofu toasting on all sides, finish cooking put the tofu in a bowl, season with za'atar and stir. In the same pan put the julienne tris, cover with a lid and stir occasionally, adjust salt. Stuff the omelette with vegetables and tofu and serve.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”
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