Omelette Pizza with Purslane. A clever idea to bring something different, colorful, and nutritious to the table, ready in a few minutes. It can be served hot, but it’s also delicious cold: perfect for lunchboxes or a picnic outdoors.
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 the 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 other recipes with purslane that 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
Instructions
Detach the tenderest twigs from the central stem of the plant and plunge them into a bowl full of water. Leave them to soak for a few minutes, then wash them well as you would with any other leafy vegetable, to remove as much soil residue as possible. Meanwhile, chop one medium onion or two small ones. Once all the purslane sprigs are drained, coarsely chop them with a sharp knife.
Put the chopped onion in a pan with two tablespoons of extra virgin olive oil, then add the purslane and adjust the salt. Sauté in the pan 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 down slightly, and blend the mixture, but not too finely (you can also skip this step, leaving the purslane whole).
While the chopped purslane cools down, 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 and brush it with a food brush, then pour all the mixture inside. Bake in a preheated oven at 300°F (static mode) and let it cook for about 15 minutes. Turn off the oven and let it cool completely at room temperature.
Now, it’s time to assemble the omelette pizza: spread a layer of sheep cream cheese over the entire surface, followed by a layer of purslane. Finish by distributing the slices of cooked ham, whole or in pieces.
Serve our Omelette Pizza with Purslane after sprinkling 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 taste nor the smell of other foods can contaminate it.
I don’t recommend freezing it, but you can instead prepare all the ingredients and have them ready to assemble at the last moment.
FAQ (Questions and Answers)
Can I use raw purslane in the omelette?
Yes, but the texture will be more crunchy and slightly tangy. I prefer to sauté it first to make it softer and tastier.
I can’t find purslane, what can I use instead?
You can substitute it with fresh spinach, Swiss chard, or arugula.
