Squares of omelette with cannellini beans and leeks

Servings: 4
Prep time: 25
Seasonality: May
Type of recipe: appetizers
Difficulty: easy
  1. Drain the cannellini beans and pass them under cold water. Remove the leek roots and outer leaves. Wash it and cut it into rings.
  2. 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.
  3. 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.
  4. Once cooked, let the omelette cool and cut into cubes.