Omelette Pizza with Purslane. A clever idea to bring something different, colorful, and nutritious to the table, ready in just a few minutes. It can be served hot, but it’s also delicious cold: perfect for a lunch box or a picnic.
Purslane is a wild plant often underestimated, yet rich in omega-3 and vitamins. I pick it from my garden (or buy it fresh at the market) and use it in many simple recipes.
If you’re looking for a quick and genuine recipe to impress your family, this omelette pizza with purslane will win you over at the first bite.
Let me know if you try it.
Anna
Here are two more purslane recipes I want you to try:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 6 eggs
- 1.75 oz grated Parmesan cheese
- 9 oz purslane
- 1 medium onion
- 3.5 oz goat cream cheese
- 8 slices cooked ham
- to taste grated Parmesan cheese
- to taste salt and pepper
- 3 tablespoons extra virgin olive oil
Preparation
Detach the tenderest branches from the central stem of the plant and immerse them in a bowl full of water. Let them soak for a few minutes and then wash them well, as we do with any other leafy vegetable, to remove as much soil residue as possible. Meanwhile, chop a medium onion or two small ones. Once all the purslane branches are drained, coarsely chop them with a sharp knife.
Place the chopped onion in a pan with two tablespoons of extra virgin olive oil, then add the purslane and adjust the salt. Sauté for about ten minutes, just enough time for the vegetable to soften (if necessary, add a little water). Turn off the heat, let it cool, and blend everything, but not too finely (you can also skip this step, leaving the purslane whole).
While the chopped purslane cools, prepare a bowl with the eggs, add salt, pepper, and Parmesan cheese.
Beat the eggs vigorously and line a baking tray with parchment paper. Grease it with a food brush and pour the entire mixture inside. Bake in a preheated oven at 300°F (static mode) for about 15 minutes. Turn off the oven and let it cool completely at room temperature.
Now we just need to assemble the omelette pizza: spread a layer of goat cream cheese over the entire surface and then a layer of purslane. Finish by distributing the slices of cooked ham, whole or in pieces.
Serve our Omelette Pizza with Purslane, not before dusting it with as much grated Parmesan cheese as you like.
Tips and Storage
We can store the purslane pizza for two or three days in the refrigerator, but place it in an airtight glass or ceramic container. This way, neither the flavor nor the smell of other foods can contaminate it.
However, I do not recommend freezing it, but you can prepare all the ingredients and have them ready to be assembled at the last moment.
FAQ
Can I use raw purslane in the omelette?
Yes, but the texture will be crunchier and slightly tangy. I prefer to sauté it first to make it softer and more flavorful.
I can’t find purslane, what can I use instead?
You can replace it with fresh spinach, Swiss chard, or arugula.
