Today we use our eggs to prepare a light omelette with wild fennel: baked omelette with wild fennel without cheese.
I don’t add cheese to the egg as I don’t like the combination of the two foods.
The wild fennel omelette is a light omelette with a characteristic flavor, excellent to enjoy plain or filled.
The wild fennel is a star in numerous Sicilian recipes, the leaves are used to flavor and season; once collected, I clean it and blanch it.
To avoid frying, I prepare the baked omelette.
Egg classification by weight
• XL extra 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.
Consider one egg per person, sometimes I use two because they are small.
It will be useful to know that washing the eggs removes their protective film making their shell, porous, more easily attacked by bacteria.
Therefore, if the shell is dirty you can clean it dry [for example with a paper towel] before storage and, only at the time of use, you can clean it with a damp paper towel.
Dialect curiosities
In Sicily, the omelette is called piscirovu [fish egg or egg fish]: omelette rolled up on itself reminiscent of the shape of a fried fish without using fish.
It is a poor recipe whose name derives from the tradition of preparing it when fishermen returned home without fresh catch: “today piscirovu”.
To the egg-based preparation, like the classic omelette, grated cheese and breadcrumbs were also added.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste wild fennel
Tools
- Cake pan 9.5 inches
- Parchment paper
Preparation
Clean the wild fennel by selecting and cutting the tops, leaves and the most tender part of the stem.
Wash it thoroughly.Bring water to a boil in a pot.
Add the wild fennel and blanch for 2-3 minutes.Transfer the blanched wild fennel to a colander and cool it under running water.
Let it drain well.
Wrap it in a kitchen towel and let it dry thoroughly for a couple of hours.When it is well dried, chop it coarsely with a knife.
Break the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Beat everything with a fork.Add the previously blanched wild fennel and incorporate.
Line a baking pan with a crumpled sheet of parchment paper, I used a 9.5-inch cake pan.
Pour the mixture.Briefly preheat the oven.
Bake at 356°F (180°C) for 30 minutes in a fan oven until evenly golden.Wait a few seconds for the base to deflate then remove the omelette from the pan with the parchment paper, detach it gently from the parchment paper and fold it in half.
It is excellent to enjoy plain or filled.Fill your omelette to taste.
Avoid pairing with additional protein sources like cheese and cold cuts.
Use raw and cooked vegetables [steamed, boiled, grilled or oven].Plate it.
Your wild fennel omelette without cheese is ready.
Enjoy your meal!
Try it filled with cherry tomatoes and arugula.
Notes
Hyperglycemia, prediabetes, diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it in accordance with the proportions and combinations indicated in your diet plan.
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