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Omelette au lampsane
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2 œufs. 5 cl de crème. 30 feuilles de lampsane. Sel et poivre. Huile d'olive pour la poêle. Battre les œufs et la crème puis assaisonner. Faire chauffer une poêle a crêpes avec un peu d'huile d'olive. Verser un tiers de l'oeuf dans la poêle, ajouter 10 feuilles de lampsane et rouler l'omelette. Pousser l'omelette sur le côté de la poêle et recommencer l'opération 2 fois. Laisser refroidir et couper en tranches.
Date de cette photo: 11 mai 2020
