The light baked fennel omelette is a light and tasty omelette.
Without oil and baked, convenient and practical to prepare.
Fennel is a vegetable with numerous properties:
– low-calorie;
– high in water and fiber;
– diuretic and digestive;
perfect for a diet.
We add them raw, making it even easier and quicker.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
You should know that washing eggs removes their protective film, making their shell, porous, more easily attacked by bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 fennel
- 1 pinch dried red chili (coarsely chopped)
- to taste chopped parsley
Suggested Tools
- Knife
- Cutting Board
- Bowl
- Pan for pastiera diameter 24 cm
- Parchment paper
Preparation
Clean the fennel: cut the green stems and the base and remove any damaged outer leaves.
Cut into four wedges.
Open the leaves and wash them thoroughly.Cut into not too thin slices.
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.
* 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, I usually use a 24 cm diameter pastiera pan.
Arrange the fennel on the parchment paper.
Season on top with a pinch of salt and pepper, coarsely chopped dried red chili and chopped parsley.
Pour the mixture into the mold or baking dish over the fennel.Preheat the oven.
Bake in a fan oven at 356°F for about 30 minutes, until golden.Your light baked fennel omelette is ready.
Serve.
Enjoy your meal!
The fennel omelette is a second course easy to balance with preferably whole grain carbohydrates [bread, pasta or rice] and vegetables to compose a balanced meal or one-dish meal that helps keep blood sugar stable.
Storage, tips, and variations
The omelette can be stored in the refrigerator in an airtight container for 1 day, at most 2.
You can heat it in the oven or pan.
FAQ
About Eggs
The egg is a food with high nutritional value.
Egg classification by weight
XL: very large: 73 g and more; L: large: 63 g to 73 g; M: medium: 53 g to 63 g; S: small: less than 53 g.Can people with cholesterol eat eggs?
Cook and eat according to your dietary plan.
In cases of familial congenital hypercholesterolemia, it is recommended not to exceed the dose of two eggs per week [source: Humanitas.it].Dialectal curiosity
In Sicily, the omelette is called piscirovu – fish egg or egg fish – rolled up to resemble the shape of a fried fish but without fish.
It was prepared when fishermen came home empty-handed and they resorted to this poor but tasty recipe.
Grated cheese and breadcrumbs were also added to the egg-based preparation.
