Omelet egg with pesto broccoli leaves
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
What do you make of the egg, when the recipe requires only the use of egg yolks? A nice omelette, for example!
preparation
step 1
Prepare the pesto: wash the broccoli stems and leaves with scottali for 10 minutes in salted boiling water.
step 2
Drain and blot with paper towels. 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.