Egg white omelet and onion queues
Egg white omelet and onion queues
Egg white omelet and onion queues
5
1
Stefano Moraschini
Cut the tails of onions, remove the ends and tagliuzzarle, then brasarle in the oil use if necessary with a little water, a pinch of salt, causing them to soften.
Separate the yolks from the whites and mount a little these last with a pinch of salt until they are frothy.
Pour over onions and then let them harden, then serve with chilli.
Calories calculation
Calories amount per person:
292
Ingredients and dosing for 4 persons
License
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