Zero waste: cauliflower leaf omelette

Welcome to a new edition of our Zero Waste in the Kitchen column!
Today we are enhancing the leaves of cauliflower, a part often discarded when cleaning the vegetable, but actually very rich in nutrients and perfect for recovery in cooking.

Reducing waste means learning to look at ingredients with new eyes: even what we consider “waste” can be transformed into a tasty and healthy base for simple, everyday recipes.

Cauliflower leaves:

Cauliflower, a member of the Brassicaceae family (like Brussels sprouts), is a star vegetable of the winter season. Delicate and versatile, it is definitely known for its flavor, but its nutritional properties are many!
In addition to being an excellent anti-inflammatory, plays an important role in the fight cholesterol and cancer. Rich in Mineral salts, vitamin K, C, B and iron, cauliflower presents itself as a real panacea, every single part of it! That's why it's smart to use the leaves of this vegetable for healthy and anti-waste recipes, so as to be sustainable in the kitchen and also do good for our bodies. In fact, the leaves themselves contain fiber that is of valuable help to the intestines and also slows down cell aging.

Don't just consume the white cauliflower bush, get your fill!

Omelette with cauliflower leaves

Ingredients:

• 200 g of cauliflower leaves
• 1/2 onion (alternatively, a couple of shallots)
• 4 eggs
• 3 tablespoons of cheese to taste
• Two tablespoons of evo oil
• Sunflower seed oil to taste.
• Salt to taste
• Pepper to taste

Preparation:

1. Peel and slice the onion. Wilt them in a pan with extra virgin olive oil, a tablespoon of water and a pinch of salt.

2. Wash the cauliflower leaves thoroughly, cut them into strips and add them to the pan.

3. Cook on low heat with lid for about 15 minutes, until they are soft.

4. In a bowl, beat eggs with salt, pepper and grated cheese.

5. Let the leaves cool, then add them to the egg mixture and stir.

6. In the same pan heat 2-3 tablespoons of seed oil, pour in the mixture and cook covered for about 5 minutes per side, until the omelet is golden brown.

Serve it warm or hot-it's also great cut into wedges for an aperitif.

More ideas and recipes Zero wastes:

• Did you know that you can also use the cauliflower core: here five tasty recipes.
• The leaves of the savoy cabbage can be transformed into crispy chips, try it to believe!
• In the section Zero wastes find many useful recipes for reducing waste in the kitchen.
• And for when you don't have time to cook, you can always try our ready meals Bontà di Stagione : find your favorite!