Per serving
- Calories
- 346 kcal
- Protein
- 28.5 g
- Carbohydrates
- 16 g
- Fat
- 18.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Egg whites2
- Agretti (saltwort)100 g
- Lemon zest1 g
- Parmigiano Reggiano10 g
- Extra virgin olive oil1 teaspoon
- Multigrain bread1
- Saltto taste
Contains: gluten, lactose, eggs,
In season: March – May
Method
- Bring a small pan of water to the boil; meanwhile cut off the pinkish roots of the agretti and wash them well in cold water, as they hold soil.
- When the water boils, salt it, cook the agretti for 4 minutes, until tender but still crisp, and drain well.
- Meanwhile beat the eggs and egg whites with the grated Parmesan.
- Heat the oil in a non-stick frying pan over medium heat, toss the agretti for 1 minute, pour in the eggs, lower the heat, cover and cook for 5 minutes, until set.
- Grate the lemon zest over the top (yellow part only) and serve with the multigrain bread.
This recipe, sized for you
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