Omelette with fresh broad beans
Omelette with fresh broad beans

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, omelette with fresh broad beans. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Season with salt and pepper, fold the omelette in half and slide onto a plate. The residual heat will continue to cook the eggs and warm through the toppings. Rinse tomatoes, remove stems and seeds and dice small. Rinse, trim and cut scallion into rolls.

Omelette with fresh broad beans is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Omelette with fresh broad beans is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have omelette with fresh broad beans using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Omelette with fresh broad beans:
  1. Make ready 500 gr fresh broad beans (without their shells)
  2. Get 6 eggs
  3. Prepare 50 g grated kefalotyri (Greek traditional hard salty yellow cheese)
  4. Prepare 2 spring onions
  5. Prepare 1/2 cup white wine
  6. Make ready finely chopped parsley
  7. Take 1 cup water
  8. Make ready salt
  9. Get black pepper
  10. Prepare olive oil, as much as it takes

Beat the eggs, then stir in beans, spinach, parsley and cheese and season to taste. Oil a heavy based frying pan and cook the omelette to your liking. For less calories, use only one egg or a one-egg-yolk-two-egg-white ratio that will still give your omelette the substance. Stir and cook for a couple of minutes and add the broad beans.

Instructions to make Omelette with fresh broad beans:
  1. De-shell and wash the broad beans.
  2. Clean, wash and cut the spring onions into very thin round slices.
  3. Strain the broad beans and weigh them de-shelled.
  4. Place the spring onions into a wide frying pan (that will also accomodate the broad beans later. You can use a pot) with a little oil, until they tender and translucent.
  5. Add the fresh broad beans, the grated cheese and the chopped parsley, season with salt and black pepper according to taste (it tastes great with chili, you can use hot paprika flakes) then add the white wine and let it evaporate (it takes 3-4 minutes).
  6. As soon as it evaporates add half of the cup of water (if you happen to be boiling pasta in the next pot, use that water), turn down the heat and simmer over low heat and with the lid on the frying pan until the broad beans get tender. Halfway into cooking (or even sooner) add the rest of the water (if necessary add a little more later). When the broad beans are ready they should have a little sauce. But just a little. (The process should take about 30-35 minutes, so, be sure to try them to see if they are ready).
  7. Beat the eggs in a bowl (Additional tips [1]).
  8. Empty the content of the frying pan into the same bowl (dont' leave out anything, not even a drop of their sauce), mix well and
  9. Empty in a non-stick frying pan, lightly brushed with a little oiil.
  10. In order to fry the omelette (or better the frittata, since all the ingredients are mixed together before you pour them into the frying pan) follow the instructions for omelettes.

For less calories, use only one egg or a one-egg-yolk-two-egg-white ratio that will still give your omelette the substance. Stir and cook for a couple of minutes and add the broad beans. Browse more omelette recipes » British beans and peas. British beans and peas evoke the taste of summers gone by. From June to September every year savour some of the freshest British Runner, Broad and Dwarf Beans and Peas that are home grown and bursting with goodness.

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