When there is some romaine lettuce left, and it is no longer super fresh and green for a salad you can use this recipe perfect for recycling it.
This omelet is wonderfully green and crunchy, fully satisfying my appetite!

Omelet with romaine lettuce

  • Preparation time: 15 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 4 eggs
  • 4 oz or 110 gr of romaine lettuce
  • 4 tablespoons grated pecorino Romano
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Wash the lettuce, dry it well, and then reduce it into strips.
  3. In a bowl, beat the eggs with salt, pepper, and pecorino Romano. Add the chopped lettuce to the egg mixture.
  4. Pour the omelet mixture into a non-stick pan that has been coated with some oil. With a spatula, gently mix the mixture so that the liquid part remaining on the surface penetrates downwards and compacts.
  5. Cook over low heat for a few minutes with a lid. Leave on the heat for another two minutes, without the lid, until the bottom of the omelet is lightly browned.
  6. At this point, flip the omelet to the other side. Cook it on this side for another two minutes or so.

Tips to ensure the success of the dish:

  • Use very fresh eggs lightly mixed with a whisk. If you want a particularly soft omelet, whip the egg yolks, salted and peppered, with a couple of tablespoons of milk and the pecorino, and then add the whipped egg whites until stiff.
  • A trick to keep the omelet from sticking to the pan is to add a couple of tablespoons of milk or cream and a teaspoon of wheat flour to the egg mixture.