Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, omelette with fresh broad beans. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Omelette with fresh broad beans is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Omelette with fresh broad beans is something that I’ve loved my whole life. They are nice and they look fantastic.

Love broad beans but unsure how to use them? Our top tips and recipes will provide inspiration beyond the obvious. Use fresh asparagus and broad beans to create this low-fat veggie dinner with a twist.

To get started with this particular recipe, we have to first prepare a few components. You can have omelette with fresh broad beans using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Omelette with fresh broad beans:

1. Take 500 gr fresh broad beans (without their shells)
2. Make ready 6 eggs
3. Prepare 50 g grated kefalotyri (Greek traditional hard salty yellow cheese)
4. Make ready 2 spring onions
5. Get 1/2 cup white wine
6. Prepare finely chopped parsley
7. Take 1 cup water
8. Get salt
9. Prepare black pepper
10. Make ready olive oil, as much as it takes

Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Mung bean is used in Indian cuisine to make pancakes, crepes format snack or breakfast. Moong Dal, which is split and skinned green Mung bean, has a nutty flavor (milder than chickpea.

Instructions to make Omelette with fresh broad beans:

1. De-shell and wash the broad beans.
2. Clean, wash and cut the spring onions into very thin round slices.
3. Strain the broad beans and weigh them de-shelled.
4. Place the spring onions into a wide frying pan (that will also accomodate the broad beans later. You can use a pot) with a little oil, until they tender and translucent.
5. Add the fresh broad beans, the grated cheese and the chopped parsley, season with salt and black pepper according to taste (it tastes great with chili, you can use hot paprika flakes) then add the white wine and let it evaporate (it takes 3-4 minutes).
6. As soon as it evaporates add half of the cup of water (if you happen to be boiling pasta in the next pot, use that water), turn down the heat and simmer over low heat and with the lid on the frying pan until the broad beans get tender. Halfway into cooking (or even sooner) add the rest of the water (if necessary add a little more later). When the broad beans are ready they should have a little sauce. But just a little. (The process should take about 30-35 minutes, so, be sure to try them to see if they are ready).
7. Beat the eggs in a bowl (Additional tips [1]).
8. Empty the content of the frying pan into the same bowl (dont' leave out anything, not even a drop of their sauce), mix well and
9. Empty in a non-stick frying pan, lightly brushed with a little oiil.
10. In order to fry the omelette (or better the frittata, since all the ingredients are mixed together before you pour them into the frying pan) follow the instructions for omelettes.

This Chinese inspired omelette meal is just as good for dinner as it is for breakfast. I like to spice up my breakfast omelettes with new flavours and textures and, having a little obsession with Asian flavours, I have to say that this is a total winner. A simple broad bean-loaded omelette to eat cold in slices, or cut into squares and eaten with drinks before dinner. It takes a little effort to get to the meat of the matter with fresh broad beans, but it's worthwhile. Serve them with everything and make no apologies.

So that’s going to wrap it up with this special food omelette with fresh broad beans recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!