Omelet with broccoli rabe

The omelet with turnip greens is a tasty vegetarian second course, excellent combined with a side dish of seasonal raw salad. They have important detoxifying properties to rid our body of toxins, especially after a period in which the table is a bit exaggerated. They are also remineralizing, rich in Vitamin A and are very good for the respiratory system and eye health. Vitamin C gives turnip greens a strong energizing power against fatigue and weakness. Turnip greens can be cooked in many different ways but the most famous is as a condiment with orecchiette or sautéed or with sausage. Today I propose them in this good omelet. If it inspires you, try this recipe now and let me know if you liked it! Consider one egg per person, sometimes I use two because of the small size.

Ingredients

600 g Turnip greens

6 Eggs

50 g Grated Parmesan cheese

50 ml Milk

Salt and pepper to taste

Preparation

First of all, clean the turnip greens well, remembering to remove the damaged outer leaves and the too large stems that can remain hard during cooking. After the selection, rinse them well under water and scald them for 10 minutes in boiling salted water. Drain and pass them immediately under cold water to fix the chlorophyll. Wring them well and cut them a little with a knife. Break the eggs in a bowl, add the milk, grated Parmesan, salt and ground pepper. Beat with a fork. Also add the boiled turnip greens and mix them with the mixture. At this point, for a perfect omelet you have to use a non-stick pan, greased with a drizzle of extra virgin olive oil. Let it heat well and then pour the mixture of eggs and turnip greens. Let the omelet cook, over moderate heat, until the base congeals. I put a lid to make the upper part solidify better. Then, with the help of a silicone spatula, gently peel off the edges of the omelet and slide it into a flat and wide plate, very carefully. Put a second plate on top, turn it upside down and slide it back into the pan. Finish cooking and put it to dry on absorbent paper. Serve in a warm dish or at room temperature.