Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 8 x Large eggs Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. fresh oregano
- 4 Tbsp. butter cut 4 equal pcs
- 1 1/2 c. Basic Tomato Sauce (see recipe)
- 1/2 x chipotle pepper pureed
- 1/2 c. freshly-grated pecorino
Direcciones
- In a large bowl, whisk the Large eggs, season with salt and pepper and add in the oregano. In a nonstick pan, cook 1 Tbsp. of the butter till it foams and subsides. Pour 1/4 of the egg mix into the pan and cook till it has solidified and is easily slid from the pan, about 2 min. Repeat this procedure 3 times with the remaining butter and egg mix, setting each omelet aside to cold.
- When the omelets are cold, cut each into 1/4-inch thick strips.
- In a medium, heavy-bottomed saucepan, combine the Basic Tomato Sauce and the chilis and bring to a boil, then reduce heat to a simmer. Add in the egg strips and simmer for 10 min. Top with the grated pecorino and serve.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 103 | 82% |
| Total Fat 11.76g | 15% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 563mg | 23% |
| Potassium 320mg | 9% |
| Total Carbs 5.43g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.94g | 3% |
| Protein 1.42g | 2% |
