Spice tongue with vegetable omelette - Gluten Free

 
Spice tongue with vegetable omelette
 
 

We share with you this super tasty and easy to make recipe. It has a spectacular flavor because of the special tortilla that accompanies the steak. Its mixture of mushrooms, peppers, kale and cream will give the dish the texture and flavor needed to dazzle you. And since the best comes at the end, the protein protagonist is the tongue steak. You can combine it with the perfect mix of spices from Nativo Spices (the best of all is that it is Gluten Free).

Enhance your culinary talent with Nativo Spices.

 

 

What are you waiting to try it? Here are the ingredients:

Step by step:

1. Heat oil in a skillet to cook the tongue steaks.

2. Cook on both sides until cooked and season with Rosemary Salt and Nativo Spices Chimichurri (approx. 30 minutes total).

3. Melt the butter and mix together with the spices and the meat.

4. In a different pan, place the diced onion, garlic and ginger. Until they are cooked and lightly browned.

5. Add the diced peppers, mushrooms and wait until they are cooked.

6. Add the kale until it reduces (be careful because it reduces very fast). Once ready, add spice the sea by Nativo Spices.

7. In a bowl, mix the 7 eggs, the tablespoon of Rosemary salt, the Heritage Blend by Nativo Spices, the olive oil and the cream. Whisk well and transfer to the pan with the kale.

8.    Let the mixture cook until it takes consistency. Separate the pan from the omelet with a spatula so that it does not stick, turn it over and voilá!

9. Now all that's left is to plate the recipe and enjoy it!

Believe us that you will not regret trying this delicacy.

Share it with your friends on social networks or cook it to share it on the best social network: the table.

 
Rosemary Sea Salt
$12.00
Quantity:
Add to Cart
Heritage Blend
Quick View
Heritage Blend
$9.99
Quantity:
Add to Cart
Spice the Sea
Quick View
Spice the Sea
$9.99
Quantity:
Add to Cart
Chimichurri
Quick View
Chimichurri
$9.99
Quantity:
Add to Cart
Previous
Previous

Sauté Venison with Heritage Blend and Rosemary Salt!

Next
Next

Irresistible Clams with Pampa's Herbs Recipe by Frank