Omelette with Cima di Rapa (stem cabbage) on a vegetable patch

Ingredients for 4 servings:

• 16 eggs
• 500 g Cima di Rapa (wild broccoli / turnip greens)
• 2 mushrooms
• 80 g Parmesan, freshly grated
• Salt
• pepper
• olive oil
• 500 g chicory(s)
• 1 fennel bulb(s)
• 1 carrot(s)
• 1 onion(s)
• 4 cherry tomatoes
• 150 g Parmesan cheese

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

simple and vegetarian

Bring water to a boil and, once boiling, add plenty of salt. In the meantime, wash the Cima di Rapa and chicory, removing the tough stalks. Wash the carrot and brush it off if necessary. Chop the tomatoes, onions, and fennel. Add everything to the boiling water and cook for about 10 to 15 minutes. After about 3/4 of the cooking time, add a piece of Parmesan cheese. (Take about 100g of Cima di Rapa; this will go into the omelet.) Season frequently with salt and pepper. The vegetables should no longer be too bitter and should be cooked to the desired consistency before serving. For the omelet, crack the eggs into a bowl, then add salt, pepper, and grated Parmesan cheese, and mix everything well with a fork. Clean the mushrooms with a brush and cut them into thin slices, and cut the previously cooked Cima di Rapa into small pieces. Heat olive oil in a large pan, add the beaten eggs, mushrooms, and cima di rapa, and cook everything. After about 3 to 4 minutes, flip the omelet and cook briefly until cooked through. Serving suggestion: Place a quarter of the omelet on each plate, arrange the vegetables on top, and drizzle with a little good olive oil. Bread goes wonderfully with this.