Serves: 4
Preparation Time: 15 minutes
Cooking Time: 8-9 minutes
Ingredients
2 eggs
Salt and black pepper
350 g green beans
1 large clove garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon chili vinegar
2 sun-dried tomatoes in oil, chopped
2 teaspoons capers
Method
Beat the eggs lightly with a fork, add salt and pepper, then make two thin omelettes and turn onto the plates. Top and tail the beans and cook for 3-4 minutes in boiling, salted water. Drain and transfer to a dish. Fry the garlic for 30 seconds in a tablepsoon of oil and remove from the heat. Add the remaining oil, vinegars and sun-dried tomatoes, mix together and toss with the beans. Roll each omelette and slice into thin ribbons. Curl the slices loosely over the salad, scatter with capers and serve.
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