Tag: omelette

Nettle omelette – nettles omelette recipe – Italian Cuisine

First of all, wear gloves and clean the nettles: remove the stems and keep only the leaves, then rinse them well under water.

Then put them in a pan with a little olive oil, add salt and let them dry.
Then drain from any excess water.

Beat the eggs with Parmesan and a little salt, then add the nettles and stir.

Then pour the mixture into a mold lined with parchment paper and cook for 15 minutes at 200 ° C, a ventilated oven already warm.

The nettle omelette is ready: serve hot, warm or even cold.

Dandelion omelette recipe and codfish "petals" – Italian Cuisine

Ingredients

200 g desalted cod
180 g dandelion
8 large eggs
8 dried tomatoes in oil
Juniper berries
laurel
lemon
extra virgin olive oil
pepper
salt

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of the dandelion omelette and cod "petals", cut the dried tomatoes into fillets. Beat the eggs with salt and pepper, adding 1-2 tablespoons of milk to taste. Clean the dandelion, set aside a few leaves to complete and sauté the rest briefly in a pan with a little oil. Transfer it to a plate and divide it into 4 portions.
Put one in the pan and add a quarter of the egg mixture, distributing both evenly. Cook a thin omelette, rolling it as soon as possible. So prepare three more.
Boil the cod in boiling water, unsalted, with 1-2 juniper berries and a bay leaf, for 10-15 minutes; drain it, divide it into "petals" and season with the filleted tomatoes, the grated rind and the juice of half a lemon, the raw dandelion kept aside, oil and pepper. Serve the omelettes with seasoned cod.

Ricotta Frittata – Recipe ricotta omelette – Italian Cuisine

First put the ricotta to drain in a thick mesh sieve for at least 10-15 minutes, so as to make it lose any whey and make it less watery.
Beat the eggs until they are slightly frothy on the surface, then add the ricotta (after passing it through the sieve, so as to make it more creamy) and mix together.

Also add Parmesan, salt, pepper and chopped basil and mix well, until a cream without lumps is obtained.

Grease the mold with oil, pour the mixture over and cook for about 30 minutes at 180 ° C in a pre-heated oven.

The ricotta omelette is ready, serve hot, warm or even cold, if you prefer.