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    Egg white omelette with spring onion, ham, tomato, green beans and Grana Padano

    Group 393Medium
    Group 3824 people
    T335 min


    • 6 eggs
    • 100 g (3.5 oz) Grana Padano
    • 200 g (7.5 oz) green beans
    • 150 g (5.3 oz) ham
    • 1 spring onion
    • 1 lemon
    • basil
    • extra virgin olive oil
    • salt & black pepper


    STEP 1

    Separate the yolks from the whites, placing the whites in a large bowl and the yolks in a small bowl. Heat a drizzle of olive oil in a non-stick pan, lightly fry the spring onion, then add the green beans and sauté for a few minutes. Add half a glass of water and cook for 5 minutes. When cooked, add the yolks and stir quickly, seasoning with salt and pepper. Whisk the egg whites, adding a few drops of lemon juice, salt and pepper.

    STEP 2

    Heat a non-stick pan with a drizzle of olive oil, add a quarter of the whisked egg whites and spread out with a ladle. Cook for a few minutes, adding the grated Grana Padano and cover with a lid.

    STEP 3

    When cooked, add the ham, fold the omelette over and serve with the sautéed green beans, Grana Padano shavings and a few basil leaves.