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Omelette with green beans

  • 30 minutes
  • Easy
  • Second Courses

Ingredients: Per 6 servings

  • 6 eggs
  • lb green beans
  • 3 tablespoons oil
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • ½ tablespoon garlic, chopped
  • ½ marjoram, chopped
  • 1 handful crustless white bread, soaked in milk
  • salt


Clean the green beans carefully and cook them in a saucepan with a little water with very little salt. Drain, chop and season them lightly with a little oil. In the bowl where the green beans are, add the inner part of the bread, Parmesan cheese, the chopped mixture of garlic and marjoram, salt, and the eggs, already well beaten. Mix everything well and pour it in the pan where half of the oil is already smoking hot. Once the omelette starts to clot, shake lightly the pan. Turn the omelette placing it upside down onto a large plate. Add the remaining oil in the pan and brown the other side.