Ingredients

• 80 g ricotta
• 80 g clean broccoli
• 70 g clean carrots
• 40 g clean radicchio
• 20 g peeled roasted hazelnuts
• 1 pc egg
• marjoram
• extra virgin olive oil
• salt
• pepper

For the recipe of ricotta and vegetable omelettes, cut the broccoli and carrots into small pieces and boil them in boiling salted water, the carrots for 6 minutes, the broccoli for 3 minutes. Break the radicchio; chop the hazelnuts. Break the egg and mix it with a fork with a pinch of salt and pepper. Cook half of it in a small pan (ø 20 cm); after 3 minutes on a moderate heat, gently remove the omelette with your hands and set aside. Cook the rest of the egg, getting another omelette. Mix the ricotta with salt, pepper, 1 tablespoon of oil and chopped marjoram. Spread it on the omelettes and roll them up. Serve with vegetables and hazelnuts. If desired, cut them into bobbins.

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