Egg white omelette with spring onion, ham, tomato, green beans and Grana Padano
100 g (3.5 oz) Grana Padano
200 g (7.5 oz) green beans
150 g (5.3 oz) ham
1 spring onion
extra virgin olive oil
salt & black pepper
PreparationSeparate 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.
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.
When cooked, add the ham, fold the omelette over and serve with the sautéed green beans, Grana Padano shavings and a few basil leaves.