Baked omelet with whipped egg whites and Rizzoli’s Anchovies of the Cantabrian Sea
- Ingredients 2 people
- Difficulty Easy
- Ready in 30 minutes
Ingredients
- 2-3 Albumens
- 2 Whole eggs
- 100 gr Fillets of Anchovies from the Cantabrian Sea Rizzoli
- A pinch Salt and pepper
- 2 tablespoons Parmesan cheese
- 100 gr Ricotta cheese
- A few clumps Thyme, oregano and chives
- At will Bacon, bacon or ham
Process
How to make : Baked omelet with whipped egg whites and Rizzoli’s Anchovies of the Cantabrian Sea- In a bowl mix 2 eggs with a pinch of salt, pepper, 2 tablespoons Parmesan cheese, 100 g ricotta and if you have it some herbs such as thyme, oregano and chives.
- Meanwhile, whip the egg whites to stiff peaks-we had 3 to spare and used 3-with a pinch of salt.
- Add the whites to the other mixture and gently incorporate them with a spatula from the bottom up, being careful not to disassemble them.
- Now turn on the oven to 170-180° and put some baking paper in a 30×40 cm baking dish. Place some bacon, bacon or cheese if you like on the baking paper and then pour the mixture on top. Level and bake for 15-20 minutes or until the surface is colored anyway.
- Remove the frittata from the oven and let it cool. Then if you like it the way we presented it cup it and put a quenelle of spreadable cheese like robiola and a Rizzoli Cantabrian Anchovies on top.
This recipe was prepared for us by our Taste Ambassador @salsaemerende.it.
