Ingredients
- 400g kale
- 1 clove of garlic
- 1 red onion
- 6 eggs
- 100 g grated parmesan
- 1 tablespoon(s) of ricotta
- 1 teaspoon(s) of Provence herbs
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a few dried tomato petals
- 2 tablespoon(s) of olive oil
Preparation
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Remove the tough part of the cabbage leaves, then slice the leaves into strips. Peel the garlic clove and the onion, then finely slice them.
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In a salad bowl, beat the eggs into an omelette, then add the parmesan, ricotta, herbs de Provence, salt and pepper with a grinder.
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Preheat the oven to 180°/th.6. In an ovenproof pan, brown the garlic and onion in olive oil for 5 minutes, then add the cabbage and dried tomato petals, continue cooking for 5 minutes. Then pour in the egg mixture, mix gently and bake for 15 minutes.
