White bean omelette
- 300 g cooked white beans
- 10 g olive oil
- 300 g dry onion
- 2 g salt
- 2 g ground black pepper
- 7 eggs
- 100 g lettuce
- 100 g roma tomato
- 20 g lemon juice
- 6 g mint
- 80 g olive oil
- 4 g salt
For the white bean omelette:
For the Salad
For the lemon and mint vinaigrette:
Method
- For the white bean omelette:Peel and cut the onion to mirepoix (1 cm cubes). Fry in oil, season and set aside to cool.
- For the SaladWash and chop the lettuce. Cut the tomato into slices. Set aside.
- For the lemon and mint vinaigrette:Blend all the ingredients. Set aside.
- Serving:Dress the salad with the lemon and mint vinaigrette. Serve the omelette with a side of salad.
In a bowl, beat the egg with the beans and the sautéed onion. Heat a frying pan with oil and make the omelette. Turn over and cook on the other side. Set aside.
