A word to the wise… Few words needed. Indeed, just saying “Ligurian omelette” instantly brings to mind its ingredients: eggs, potatoes, green beans, and Genovese pesto. The vegetables are laid on the beaten eggs and everything is baked in the oven. The result is a low and truly appetizing omelette, a bit different from the usual ones, perfect even when served as an appetizer.
Other omelettes not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Ligurian Omelette
- 7 oz potatoes (weight after peeling)
- 5.3 oz green beans (weight after trimming)
- 1/3 cup Grana Padano cheese, grated (or Parmesan)
- 6 eggs (medium)
- 2 tbsp Genovese pesto
- salt
- black pepper
Tools
- 1 Pot
- Potato peeler
- Colander
- 1 Bowl
- 1 Baking pan rectangular 12 x 8 inches
Preparation of the Ligurian Omelette
Trim the green beans and wash them.
Peel the potatoes, wash them, and cut them into matchsticks.
Bring a pot of salted water to a boil and add the green beans.
After 10 minutes, add the potatoes and continue cooking for another 5 minutes before draining everything.
Crack the eggs into a large bowl, season them with salt and pepper to taste, and beat them with a fork just enough to combine the yolks and whites.
Then add the Genovese pesto and 2 tablespoons of grated cheese, incorporating them with the fork.
Pour the mixture into a shallow 12 x 8 inches baking pan.
Distribute the potatoes and green beans over it, and sprinkle the remaining grated cheese on top.
Bake the Ligurian omelette in a preheated static oven at 390°F for 20 minutes. Remove from the oven and let it cool slightly before serving it cut into squares. Enjoy! Paola
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Note
The idea for this omelette came from reading a recipe in an old issue of the magazine “Cucina Italiana.” Here, I present it with my modifications.
