Omelette with dandelion and Parmigiano Reggiano
CourseAppetizer
TimeA few minutes
Ingredients

200g Dandelion

3 Potatoes

3 Eggs

80g Parmigiano Reggiano, grated

1 Clove of garlic

Salt

Rosemary

Oil for frying
Prepare this recipe with
30 months maturation

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.



