Just like Cookiecrumb, I was very inspired by Brett’s (In Praise of Sardines) post about a Spanish green garlic and white bean omelet. But where Cc failed (she says she couldn't resist the beans) I actually managed to make one (i.e. resist the temptation) and I was even more efficient in eating it. I made mine with beans, sun dried tomatoes and grated pecorino (the same old Sardinian one of yesterday’s recipe, I still have some and I just can’t resist it…) and even though I think that Brett’s one is more soft and subtle tasting, it’s definitely worth trying for lunch on a day when you feel really hungry!
FRITTATA CON FAGIOLI, POMODORI SECCHI E PECORINO or OMELET WITH SUN-DRIED TOMATOES AND PECORINO
1 small
2 eggs
4 tblsp grated pecorino
1 ½ dried tomato cut into small pieces
1- 1 ½ dl cooked white cannellini beans
Salt
Pepper
Olive oil
- Whisk the eggs, not to much though, and add cheese, tomatoes, beans, salt and pepper. - Give it a stir before pouring into a skillet where you have heated some olive oil.
- Fry it quickly on both sides and eat it!
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