THEand omelettes can be prepared in 5 minutes, they are versatile, colorful and nutritious. Perfect for using up leftovers you have in the fridge, because in addition to vegetables you can add rice or cooked pasta, grated cheese, legumes, cured meats, cooked or smoked fish etc. They can be eaten both hot and cold. You can prepare them in the muffin mold, buttered and floured. The most suitable are silicone molds.
INGREDIENTS X 4
1 cooked broccoli
50 g salmon (cooked or smoked)
6 eggs
2 tablespoons milk (lactose-free)
aromatic herbs (oregano, thyme, basil)
100 g cooked rice
salt, pepper
Procedure
Divide the broccoli into florets and cut the salmon into small pieces. In a container, mix the eggs with the milk, salt, pepper and aromatic herbs. Place some rice, broccoli and salmon on the bottom of the molds, filling them three-quarters full, then pour in the eggs. Bake in a preheated static oven at 180°C for approximately 20-25 minutes.
Mini vegetable frittatas. Recipe and photos by Anna Rychlowska, taken from “Today dinner, tomorrow schiscetta” (Gribaudo).
If you use smoked salmon, for lunch the following day I recommend preparing part of the omelettes without this ingredient, which can contain high quantities of salt, and must therefore be consumed moderately (once a week).
For a more delicious version, add stringy cheese like scamorza or mozzarella.
“Dinner today, lunch tomorrow” by Anna Rychlowska (Gribaudo)
Double chance
Transforming dinner into lunch the next day is an art, as well as saving time and money. Especially after the holiday (and with a full fridge), this Dinner today, lunch tomorrow (Gribaudo) can be useful. Lots of meatballs, pancakes, croquettes, soups, veloutés. Healthy and express.
The décor idea
Here the omelettes are endlessly replicated like in a pop art painting. You will place them on a pastel-colored square serving plate for dinner, then in a delicate bento box as a possible lunch.
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