Zero waste: cauliflower leaf omelette

Welcome to a new edition of our Zero Waste in the Kitchen column!
Oggi valorizziamo le foglie del cavolfiore, una parte spesso eliminata durante la pulizia dell’ortaggio, ma in realtà ricchissima di nutrienti e perfetta per essere recuperata in cucina.

Ridurre gli sprechi significa imparare a guardare gli ingredienti con occhi nuovi: anche ciò che consideriamo “scarto” può trasformarsi in una base gustosa e sana per ricette semplici e quotidiane.

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. Sbuccia e affetta la cipolla. Falle appassire in padella con l’olio extravergine di oliva, un cucchiaio d’acqua e un pizzico di sale.

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, finché risultano morbide.

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. Nella stessa padella scalda 2–3 cucchiai di olio di semi, versa il composto e cuoci coperto per circa 5 minutes per side, finché la frittata risulta dorata.

Servila calda o tiepida: è ottima anche tagliata a spicchi per un aperitivo.

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 piatti pronti Bontà di Stagione : find your favorite!