Servings:
4
Prep time:
25
Diet:
Gluten free, Milkless
Seasonality:
May
Type of recipe:
appetizers
Difficulty:
easy
INGREDIENTS
-
1 parboiled cannellini beans can
3 eggs
1 leek
parsley
oregano
pepper
INSTRUCTIONS
- Drain the cannellini beans and pass them under cold water. Remove the leek roots and outer leaves. Wash it and cut it into rings.
- In a pan, heat the oil, add the leek and, when it is dried, add the beans. Add a pinch of salt and pepper, one of oregano and a spoonful of chopped parsley.
- Beat the eggs with a pinch of salt and add them to the pan. Cook over low heat. Turn the omelette over and cook on the other side.
- Once cooked, let the omelette cool and cut into cubes.
© La Mia Cucina Vegetariana
