ITALIAN RECIPES BY:

Egg white omelette with broccoli pesto

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Egg whites omelette with broccoli pesto
  • 8%
    150,4 kcal
  • 20%
    10,17 g
  • 9%
    8,59 g
  • 3%
    7,62 g
  • 0%
    0,296 g

    Preparation time

    0:10 min

    Cooking time

    0:30 min

    Difficulty

    easy

    Servings

    serves 2 to 3 people

Ingredients

  • >> For the omelette:
  • 5 egg whites
  • 2 tbsp breadcrumbs
  • 2 pinches of salt
  • 1 pinch of green pepper
  • 1 pinch of nutmeg
  • 30 g of grated roman ricotta
  • 1 tbsp Filippo Berio extra virgin olive oil
  • >> For the pesto:
  • a bunch of leaves of broccoli (of 3 broccolis)
  • 1 tbsp Parmareggio grated Parmigiano Reggiano
  • 1 tbsp Auricchio grated pecorino cheese
  • 1 handful Noberasco peeled toasted almonds
  • Filippo Berio extra virgin olive oil
  • >> Our wine picks:
  • Calasole Vermentino Maremma Toscana DOC
  • OR: Cabernet
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Method

  1. Prepare the pesto: wash the broccoli leaves (including the stems) and boil them for 10 minutes in hot salted water. Drain and dry with paper towel. 
  2. Cut coarsely and mix in a blender together with the almonds, Pecorino cheese, parmesan cheese, a pinch of salt and two spoons of oil. Chop little by little, gradually adding oil as much as needed to achieve a creamy pesto. 
  3. Prepare the omelette: beat the egg whites, add salt, pepper, nutmeg, olive oil, grated ricotta cheese and mix thoroughly. 
  4. Finally, add the breadcrumbs and stir from bottom to top with a wooden spoon to keep the egg whites fluffy. 
  5. Heat a little oil in a 22 cm non-stick frying pan, pour in the mixture, cover with a lid and cook for about 5 minutes. 
  6. Turn the pancake and continue cooking for another 5 minutes. 
  7. Transfer the omelette onto a cutting board and, with the help of pastry cutter, cut circles of 8 cm. 
  8. For each plate, arrange 2 or 3 discs to form a 'tower', alternating with a teaspoon of pesto. 

This recipe was created by the foodblogger Elena Levati for Noberasco

 
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Chef's tip

You can make this recipe with Sicilian pesto too, if you prefer the taste of tomatoes to broccoli.

 

Serving suggestion

This dish is best served with a fennel salad. Make one cutting the fennels into thin slices and flavour it with salt, pepper, oil and lemon juice. 

 

Wine selection

Calasole Vermentino Maremma Toscana DOC or Cabernet; fruity and ripe rosé wines, sparkling demi-sec white wines are also a good choice.

 

Family tip

If you are not overly fond of almonds you can replace them with pine nuts, walnuts or cashew nuts.

Dish history

Eggs are a great mix of proteins, lipids, vitamins A, B and D, mineral salts..  keeping it short: a very nutritious and healthy ingredient! (Provided the hens were raised and fed in a healthy, sustainable way, of course). While we use them in many recipes, sometimes it is hard to think of an original way of preparing them as a main recipe ingredient. That's why we think you should try out this delicious omelette with its unique broccoli pesto - you'll like it so much you'll want to make it over and over again!