The people of Campania love omelettes and we make them in various ways. I had a few fresh eggs and I fancied cooking something light, so I opted for a green bean omelette cooked in the oven.
I thought I could make my omelette softer by whipping the egg whites. To enhance the flavour, I added some chopped basil leaves and a mixture of ewe’s milk cheese and parmesan cheese.
Here are the ingredients I used to make it (but if you like you can add or take away the amount of cheese or green beans according to your taste):
100 g of boiled green beans
Approximately 30 g of parmesan cheese
Approximately 30 g of ewe’s milk cheese
basil salt and pepper to taste
After separating them from the yolks, I whipped up the egg whites. I sprinkled a little salt and pepper onto the yolks , and I added them to the egg whites, mixing slowly. Then I added the mix of Parmesan and ewe’s milk cheese, the sliced green beans and chopped basil leaves. I poured the frothy mixture into a baking pan lined with oven paper and I let it cook at 200 degrees for about 15/20 minutes.
The result? A soft and tasty omelette, here it is:
English version by Maurizio de Santis
Special thanks to David Strong
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