Ingredients

• 5 eggs
• 2 cups cooked and drained white beans
• 1 tablespoon olive oil
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 ripe tomatoes, chopped
• 1 cup tomato sauce
• 1 chopped red pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

Over medium heat, heat the oil in a large frying pan and sauté the onion until translucent. Add the garlic and sauté for a few more seconds. Add the tomato and paprika. Cook until they start to fall apart. Mix the tomato sauce, paprika, cumin, salt and black pepper. Let it cook for about 5 minutes.

Add the white beans and mix gently. Make five wells in the sauce and crack an egg into each one. Cover the skillet and cook over low heat for 5 to 8 minutes, until the whites are firm and the yolks are at the desired doneness. Finish with green scent and serve immediately.

Ingredients

• 2 eggs
• 1/2 cup cooked and drained chickpeas
• 1/2 cup sliced ​​Paris mushroom
• 50 g white cheese cut into cubes
• 1/2 chopped onion
• 1 teaspoon of olive oil
• Salt, ground black pepper and sweet paprika to taste

Preparation mode

In a container, beat the eggs with the salt, black pepper and paprika until you obtain a homogeneous mixture. In a frying pan, heat the olive oil over medium heat and sauté the onion until lightly browned. Add the mushroom and chickpeas, sautéing for a few minutes until the mushroom is soft. Pour the beaten eggs over the mixture and distribute the white cheese on top. Cook over low heat until set and fold the omelet carefully. Serve immediately.

Ingredients

Massa

• 2 eggs
• 2 tablespoons of milk
• Salt and ground black pepper to taste
• 1 teaspoon of olive oil

Filling

• 1/2 cup cooked and shredded chicken
• 3 boiled eggs and chopped
• 2 tablespoons tomato sauce
• 1 tablespoon ricotta cream
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

Massa

In a container, beat the eggs with the milk, salt and black pepper until you obtain a homogeneous mixture. Heat a frying pan greased with olive oil over medium heat and pour in a portion of the dough, spreading it well to form a thin layer. Cook until firm, turn carefully and brown the other side. Repeat the process until the dough is finished.

Filling

In a container, mix the chicken with the eggs, tomato sauce, ricotta cream and green chilli until a creamy filling is formed. Season with salt and black pepper. Stuff the pancakes, roll them up and serve immediately.

Ingredients

• 170 g of natural solid tuna
• 3 eggs, boiled and chopped
• 1/4 chopped red onion
• 3 tablespoons of natural yogurt
• 1 tablespoon chopped dill
• Salt and ground black pepper to taste

Preparation mode

In a bowl, place the tuna, eggs and red onion. Add the yogurt and mix gently to keep the tuna and egg pieces. Season with dill, salt and black pepper. Serve immediately.

Ingredients

• 4 eggs
• 2 tablespoons of cream ricotta
• 1 teaspoon of olive oil
• 1 cup of spinach leaves
• 5 dried tomatoes, chopped
• 1/2 chopped onion
• 2 tablespoons of mashed ricotta
• Salt, oregano, chopped green chilli and ground black pepper to taste

Preparation mode

In a container, beat the eggs with the ricotta cream, salt and black pepper until you obtain a homogeneous mixture. Book. In a frying pan, heat the oil over medium heat and sauté the onion until it becomes slightly transparent. Add the spinach leaves and stir until wilted. Add the sun-dried tomatoes and mix well to incorporate the flavors.

Reduce the heat and pour the beaten eggs into the pan. Cook slowly, stirring with a spatula to form creamy eggs. When it starts to gain consistency, add the ricotta and mix gently to maintain the creaminess. Finish with oregano and green scent. Turn off the heat and serve immediately.