Source diabete.net

Presentation

Second course prepared with eggs, tomatoes, onion, thyme, extra virgin olive oil, Parmigiano Reggiano PDO, salt and pepper.

Ingredients

• 6 tomatoes (about 800–900 g / 1.75–2 lb), chopped
• 30 ml (about 2 tablespoons) extra-virgin olive oil
• 1 small onion, finely chopped
• A pinch of fresh thyme leaves
• 6 eggs
• 25 g (about 1 oz / ¼ cup) grated Parmesan cheese
• Parmigiano Reggiano shavings, for garnish
• Salt, to taste
• Freshly ground black pepper, to taste
• Thyme sprigs, for garnish

Method

Put the sun-dried tomatoes in a bowl

Pour boiling water over them until covered

Leave to soak for 15 minutes

Remove the tomatoes and dry them with kitchen paper

Cut the tomatoes into thin strips

In a pan, heat the oil

Sauté the onion for 5-6 minutes

Add thyme and tomatoes

Cook for another 2-3- minutes

Cracking eggs into a bowl

Beat them lightly

Add 45 ml of pepper soaking water, Parmesan cheese, salt and pepper

Turn up the heat

When the oil sizzles, pour in the eggs

Mix quickly

Reduce the heat to medium and cook for 4-5 minutes, until golden brown

Spill the omelette

Continue cooking for 3-4 minutes, until golden brown

Remove from heat

Cut into wedges

Garnish with thyme and Parmigiano Reggiano PDO

Serve

Allergens

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Thyme: possible reactivity in case of sensitivity to spices

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Parmigiano Reggiano can be replaced with cubes of red peppers together with onions. Obtaining a less fatty version

Safety / Intended use

Also intended for individuals suffering from:

• Xerostomia (dry mouth)
• Constipation
• Mucositis (inflammation and injury of the oral cavity)

Not recommended in case of:

• Anorexia – Weight Loss
• Nausea and vomiting