Baked omelet muffins, fava beans and tomatoes
A healthy and impressive recipe!
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 5 people
100 g. of grated cheese
200 g. of asparagus
2 tbsp of breadcrumbs
Salt and pepper
Sesame seed oil
3 tbsp of tahina
For fava beans
600 g. of fava beans
Salt, parsley and green garlic
3 tbsp of sesame seed oil
200 g. of cherry tomatoes
Salt and oregano
Extra virgin olive oil
Start boiling asparagus, once ready chop them.
Meanwhile, whisk eggs, cheese, salt and pepper in a large bowl. Then add bread crumbs and asparagus.
Preheat oven at 180°. Take 12 single portion aluminum molds and brush them with sesame seed oil.
Pour the mixture into the molds and cook them for 20 minutes.
Once ready, turn the molds upside down and garnish the omelets with tahina.
Wash the fava beans, then put them with a little water in a pot.
Add the chopped parsley, green garlic, salt and sesame seed oil.
Cook for 30 minutes.
Wash tomatoes and cut them in half. Then, season with oregano, salt and olive oil.
Gambuzza – Origini Autentiche