Puntarelle Omelette: Taste, Simplicity, and Well-being.
When tradition meets well-being, this Puntarelle Omelette is born.
I have prepared a simple recipe yet incredibly tasty that enhances the slightly bitter and crunchy flavor of this vegetable. The omelette is the perfect idea for a quick dinner, an appetizer, or a picnic.
Puntarelle are not only delicious but also a health treasure: rich in fiber (useful for digestion), water, and minerals (like Potassium). They also boast a purifying action and are a good source of Vitamin C and Vitamin A.
A genuine, light, and flavorful dish. Join me as we start cooking right away.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz puntarelle
- 5 eggs
- spices
- to taste salt
- 4 tablespoons grated cheese
Tools for the Puntarelle Omelette
- 1 Pan
Steps for the Puntarelle Omelette
Cut the puntarelle in half, wash them, and blanch them in salted water for about 5-10 minutes to soften. Finally, drain and squeeze them well.
In a bowl, beat the eggs with a pinch of salt and pepper or your preferred spices. Add the grated cheese and combine the puntarelle.
Heat a drizzle of EVO oil in the non-stick pan. Pour the egg and puntarelle mixture.
Cook over medium-low heat until the edges set and the bottom is golden. At this point, cover the pan with a lid or a plate, flip the omelette, and slide it back into the pan to finish cooking on the other side until it is well browned.
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Variations
With Anchovies: Add 1 or 2 fillets of anchovy in oil (when heating the pan with the oil).
Spicy: Add a piece of chopped hot red chili pepper (when heating the pan with the oil).
With Bacon or Guanciale: First, brown some diced bacon or guanciale in the pan, then add the puntarelle with the eggs.
