Omelet egg with pesto broccoli leaves
107 recipes
Omelet egg with pesto broccoli leaves
ingredients
servings
3
Egg, egg white
5 unit
Breadcrumbs
2 spoons
Iodized salt
2 pinches
Black pepper
to taste
Nutmeg
to taste
Sheep milk ricotta cheese
30 grams
Extra virgin olive oil
1 spoon
Broccoli leaves
100 grams
Extra virgin olive oil
to taste
Grated Grana Padano
1 spoon
Pecorino cheese
20 grams
Almonds
1 spoon
second courses from Italy
Omelet egg with pesto broccoli leaves
Omelet egg with pesto broccoli leaves
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a protein and tasty meal, accompanied by broccoli pesto, rich in beneficial properties.
preparation
step 1
Prepare the pesto: wash the broccoli stems and leaves with scottali for 10 minutes in salted boiling water. Drain and blot with paper towels.
step 2
Cut coarsely and add to the bowl of a blender with the almonds, the cheese, Parmesan cheese, a pinch of salt and two tablespoons of oil.
step 3
Operate the blades and mince intermittently gradually adding as much oil as it serves to obtain a creamy pesto.
step 4
Prepare an omelette: mount the egg whites, add the salt, pepper, nutmeg, the oil, the grated cheese and stir carefully.
step 5
Add finally the breadcrumbs and stir from bottom to top with a wooden spoon to remove the egg whites do not.
step 6
Warming a drop of oil in a pan of 22 cm non-stick, pour the mixture, cover with the lid and cook about 5 minutes.
step 7
Flip the pancake and continue cooking for another 5 minutes. Transfer the omelette on a cutting board and, with the help of a pastry rings, he draws circles 8cm.
step 8
Arrange 2 or 3 discs omelet for each dish, forming a turret alternating with a teaspoon of pesto. Accompany with a salad of fennel.
