Ingredients

• 150 g fresh cream
• 150 g semi-seasoned grated pecorino
• 12 pcs egg whites
• extra virgin olive oil
• salt
• pepper

For the recipe of egg whites and pecorino omelette, beat the egg whites with the cream, the pecorino cheese, salt and pepper; cook them in a non-stick pan with a thin layer of oil over low heat until they begin to coagulate even on the surface (it will take about 8-10 minutes). Cover the omelette with a lid and finish cooking in 3-4 minutes. Serve by decorating to taste with edible flowers (here wild thistle flowers).

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