15 Feb Green bean omelette with FINI Balsamic Vinegar of Modena PGI Cream and FINI Dijon mustard
- 2 eggs
- 200 gr of green beans
- 2 tablespoons of milk
- salt; grated cheese
- oil (a spoonful)
- Balsamic Vinegar of Modena IGP Cream and FINI Dijon mustard.ico di Modena I.G.P. e Senape di Dijon FINI.
First, prepare the raw green beans, by cutting, washing and boiling them in salted water. Drain and cool. You can also use frozen green beans instead. Beat the 2 eggs with the milk, grated cheese and a pinch of salt. Add the boiled green beans and blend into the mixture. Heat the oil in the pan and proceed as with a normal omelette, pouring in the egg mixture as soon as the oil is hot. Cover with a lid and cook for 5 minutes. Turn the omelette with the help of the lid or with a plate and cook it on the other side for another 5 minutes. The dish is made unique by adding a dash of Balsamic Vinegar of Modena PGI and FINI Dijon mustard.