Who said you need a full pantry to cook a delicious dish? Sometimes, it’s enough to open the fridge and let your imagination guide your hands! Today, for example, I found a nice bunch of green beans and immediately thought of a different kind of omelet. A pinch of creativity, some simple ingredients, and voilà: a tasty and original dinner ready in just a few minutes. Curious to see how I turned these green beans into a mouth-watering dish?
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All Seasons
- Energy 253.07 (Kcal)
- Carbohydrates 7.02 (g) of which sugars 3.26 (g)
- Proteins 17.68 (g)
- Fat 17.82 (g) of which saturated 10.00 (g)of which unsaturated 7.85 (g)
- Fibers 2.69 (g)
- Sodium 403.97 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz green beans (Cornetto)
- 8 eggs
- 1/2 cup Grana Padano cheese, grated
- 2 tbsp butter
- 1 pinch black pepper
- to taste fine salt
Tools
- 1 Pan Pintinox
Steps
Preparing the green beans:
Start by cleaning the green beans. Rinse them thoroughly under cold running water to remove any soil residue, and trim the ends by removing the stem and the opposite tip. Bring plenty of water to a boil in a pot and lightly salt it, then plunge the green beans into the boiling water and blanch them for about 8-10 minutes or until they are tender but still slightly crunchy. Drain the green beans and immediately run them under cold running water to stop the cooking. In a non-stick pan, melt the butter over low heat and add the blanched green beans, sautéing them in the pan for a few minutes so they absorb flavors and dry slightly.
Preparing and cooking the omelet:
In a large bowl, beat the eggs with a fork or whisk until you obtain a homogeneous mixture and add the grated Grana Padano, salt, and freshly ground black pepper, mixing well to combine the ingredients. Gently fold the blanched and sautéed green beans into the egg and cheese mixture. Now, to avoid losing any liquid while flipping the omelet, use a silicone spatula: as the omelet begins to set around the edges, gently lift them with the spatula, slightly tilting the pan so the liquid part goes to cook at the bottom. Repeat this operation along the entire circumference of the omelet until it is almost completely set. When the omelet is nicely golden on one side, use a lid or plate to gently flip it and cook the other side until golden.
Final cooking and resting:
When the omelet is nicely golden on one side, gently flip it with the help of a lid or a plate. Be careful not to break it! Continue cooking until the other side is also golden and the omelet is cooked just right.
Turn off the heat and let the omelet rest in the pan for a few minutes. This allows the flavors to meld further and the omelet to firm up, making it easier to cut and serve.
Serving and enjoying:
Once the omelet has slightly cooled, transfer it to a serving plate. You can serve it whole or cut it into slices or wedges, as you prefer.
The green bean omelet is excellent both hot and cold, so you can enjoy it immediately or store it in the refrigerator for a couple of days.Enjoy your meal!
Tips for enjoying the simple and tasty green bean omelet at its best:
If you prefer a softer omelet, you can cover it with a lid for a few minutes after turning off the heat. Serve the omelet hot, lukewarm, or even cold, depending on your preferences.
You can pair the omelet with a fresh salad or seasonal vegetables. For a touch of freshness, you can garnish the omelet with a few fresh basil leaves before serving, as shown in the photo.
The green bean omelet is a versatile dish suitable for various occasions. You can serve it as a main dish, an appetizer, or a standalone dish for a light lunch or a quick dinner.
It’s also perfect for a picnic or a buffet, as it is easy to transport and can be enjoyed cold. If you want to make the omelet even more special, you can accompany it with yogurt sauce, light mayonnaise, or basil pesto.
I hope you enjoyed this recipe and that your green bean omelet is a hit!
Wine pairing for the simple and tasty green bean omelet:
The green bean omelet pairs well with various types of wine, depending on your tastes and preferences.
Here are some suggestions:
White wines:
Vermentino: a Ligurian or Sardinian white wine, fresh and savory, with notes of white flowers and yellow fleshed fruit. It goes well with the delicateness of the green beans and the saltiness of the omelet. Verdicchio dei Castelli di Jesi: a Marchigian wine, fresh and mineral, with notes of almond and citrus. Its acidity balances the richness of the eggs and cheese. Friulano: a Friulian wine, elegant and aromatic, with notes of exotic fruit and aromatic herbs. It accompanies the omelet well without overpowering its flavor. Pecorino: an Abruzzese wine, fresh and savory, with notes of white flowers and white fleshed fruit. Its minerality pairs well with the green beans.
Rosé wines:
Cerasuolo d’Abruzzo: an Abruzzese rosé wine, fresh and fruity, with notes of cherry and berries. Its slight tannins pair well with the texture of the omelet. Chiaretto del Garda: a Garda rosé wine, delicate and fragrant, with notes of flowers and citrus. Its freshness cleanses the palate.
Light red wines:
Dolcetto d’Alba: a Piedmontese red wine, fresh and fruity, with notes of red fruits and spices. Its slight tannins do not overpower the flavor of the omelet. Schiava (or Vernatsch): a South Tyrolean red wine, light and drinkable, with notes of red fruits and flowers. It pairs well with the simplicity of the dish.
Tips:
Serve the wine chilled, at a temperature of about 46-50°F for whites and rosés, and 57-61°F for light reds.
Choose a wine that harmonizes with the other dishes composing the meal. If in doubt, ask your trusted wine merchant for advice! Cheers! 🥂
FAQ (Frequently Asked Questions)
Can I use other types of green beans?
Of course! You can use any type of green bean, such as haricots verts, flat beans, or snap peas. Be sure to adjust the cooking time based on the variety chosen.
Can I make the omelet ahead of time?
Yes, the green bean omelet can be made ahead and stored in the refrigerator for 1-2 days. It can be enjoyed either cold or reheated.
How can I reheat the omelet?
You can reheat the omelet in a pan, in the oven, or in the microwave. If using the microwave, be careful not to overcook it to avoid it becoming rubbery.
Can I add other ingredients to the omelet?
Sure! You can customize the omelet by adding other ingredients to taste, like cherry tomatoes, onions, bacon, speck, cooked ham, herbs (parsley, basil, mint), cheeses (pecorino, ricotta, mozzarella), or spices (turmeric, paprika, chili).
Can I bake the omelet in the oven?
Yes, if you prefer a lighter version, you can bake the omelet in the oven at 350°F for about 20-25 minutes, or until it is golden and cooked just right.
