Grated potato omelet with provolone and turnip greens 

There are many ingredients that can be used to make an omelet. Today I chose this wonderful vegetable symbol of Apulian cuisine. I married it to eggs and provolone. To prepare the omelet with turnip greens and provolone, get fresh vegetables and a good provolone that will allow you to obtain a very good dish with an excellent combination of flavors.

The omelet with turnip greens and potatoes is the perfect dish to serve as an appetizer, if cut into small pieces, as a main course or as a filling between two slices of freshly baked bread! In short, it is perfect for any occasion! It is prepared in a short time and with little effort and I assure you that everyone will surely like it! How about making the omelet with turnip greens and potatoes instead of the usual classic omelet?

Ingredients

5 Eggs

3 bunches turnip greens

3 tbsp breadcrumbs

4 tbsp Caciocavallo cheese

100 g Provolone cheese

1 Fresh spring onion

Salt and pepper

Seed oil

Preparation

Peel the turnip greens, keeping the florets and the most tender leaves, discard the rest. Boil the vegetables for 15 minutes in lightly salted water, drain and let cool. In a bowl, gather the eggs, chopped spring onion, breadcrumbs, grated caciocavallo cheese, salt and pepper. Mix the ingredients well. Add the well-drained turnip greens and provolone cubes. Heat a non-stick pan greased with a thin layer of vegetable oil, pour in the egg mixture and cook over medium heat for 5 minutes. Take a lid and turn the omelet with turnip greens and provolone cheese, let it set for another 5 minutes. Transfer the omelet to the serving plate and bring to the table hot. It is enjoyed well chilled the next day.