Ingredients
- 200 g green beans
- 4 pcs eggs
- Parmigiano Reggiano Dop
- butter
- salt
- fresh shoots
For the "soffiata" omelette recipe, clean the beans and boil them in boiling salted water for 4-5 minutes. Drain and open them separating the two halves of the pods.
Melt a small knob of butter in a pan and arrange half of the beans, aligning them. Season them for 2 minutes.
Separate the egg whites from the yolks. whisk the egg whites until stiff, with a pinch of salt. Stir in the beaten egg yolks. Pour half the mixture over the beans and cook for about 1 minute. When you manage to remove the omelette from the bottom, fold it in half, like an omelette, and continue cooking it by tilting the pan over the flame. Cook again for 3-4 minutes. Prepare another omelette in the same way. Serve complete with fresh sprouts and grated Parmesan.
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