Delicate and appetizing, this colorful dish will cheer up your table and surprise your guests with its unexpected goodness.
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INGREDIENTS |
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Eggs |
6 |
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Water |
2-3 |
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Spoons |
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Zucchini |
2 |
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Carrots |
3 |
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Turnip |
1 |
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Pepper |
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To taste |
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Salt |
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To taste |
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Peanut oil |
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To taste |
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PREPARATION |
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Cook in a vegetable steamer the zucchini and carrots, cut into round slices, and the turnips, cut into cubes: the vegetables should be al dente. |
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In a bowl add 2 or 3 (depending on the size of the eggs) spoonfuls of water to the eggs, beat them together with pinches of salt and pepper, then add the mixture gently to the vegetables. |
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Grease a non-sticking pan with oil and when the pan is hot, pour in the mixture and cook over a low flame until the edges of the omelet tell you that the bottom is done; flip it over, using a plate, and cook it on the other side. It may be served either hot or just warm. |
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CHEF'S NOTE |
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There are thousands of recipes for preparing an omelet; the one we are offering is very light and appetizing. |
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For this menu we recommend a dry rosé wine boasting a fresh, pleasant bouquet with fruity notes, like a Castel del Monte or a dry, well-balanced white wine with mineral and floral accents, like a Greco di Tufo. |
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