The baked omelette with olives and arugula light is a tasty and delicious omelette to enjoy simple or stuffed.
Without oil and baked, convenient and practical to prepare.
Arugula can be of two types: wild and cultivated.
I prefer the cultivated one with small and tender leaves with a delicate flavor.
Choose your favorite olives, pitted.
You can enjoy it simple or stuff it cold with raw and cooked vegetables: steamed, boiled, grilled, or baked avoiding pairing with additional protein sources such as cheese and cured meats, thus obtaining a summer and light dish.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small sized.
- 4 eggs
- 12 olives (pitted)
- to taste arugula
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Chopper or Mixer
- Bowl
- Mold for pastiera diameter 9.5 inches
- Parchment paper
Preparation
It is useful to know that washing the eggs removes their protective film making the shell, porous, more easily attackable by bacteria.
If the shell is dirty, clean it dry before storage and wash it only before use.Drain and rinse the olives.
Select and wash the arugula leaves.
Let them drain in a colander.
Gently pat with kitchen paper to remove excess water.You can add the olives whole or cut in half or slices and the arugula as leaves or chop them together in a mixer.
Break the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Beat with a fork.Incorporate olives and arugula.
* I do not add cheese to the egg as I do not like the combination between the two foods, feel free to add it.
Line a baking dish with parchment paper, usually I use a pastiera mold diameter 9.5 inches.
Pour the mixture into the mold or baking dish.Preheat the oven.
Bake in a ventilated oven at 356°F for about 30 minutes, until golden brown.Wait a few seconds for the omelette to deflate then remove it from the mold with the parchment paper, gently detach it from the parchment paper and fold it in half.
Your baked omelette with olives and arugula light is ready.
Plate it.
Enjoy your meal!
You can enjoy it simple or stuff it cold with raw and cooked vegetables: steamed, boiled, grilled, or baked avoiding pairing with additional protein sources such as cheese and cured meats, thus obtaining a summer and light dish.
Storage, Tips, and Variations
For an even tastier and more delicious version, add chopped dried tomatoes.
If you prefer, you can cook it in a pan without oil.
You can read my complete tutorial by clicking on the following link: How to prepare an omelette in a pan without oil.
The omelette can be stored in the refrigerator in an airtight container for 1 day, at most 2.
You can reheat it in the oven or pan.
FAQ (Frequently Asked Questions)
About Eggs
The egg is a food with high nutritional value.
Classification of eggs by weight
XL very large: 73 g and more; L large: from 63 g to 73 g; M medium: from 53 g to 63 g; S small: less than 53 g.Can people with cholesterol eat eggs?
– cook and eat according to your diet plan.
In case of familial congenital hypercholesterolemia it is advised not to exceed the dose of two eggs per week [source: Humanitas.it].Dialectal Curiosities
In Sicily, the omelette is called piscirovu – egg fish or egg fish – rolled up to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and resorted to this poor but tasty recipe.
To the egg-based preparation, grated cheese and breadcrumbs were also added.
