TIME: 25 MIN.DIFFICULTY ': **
INGREDIENTS:
8 eggs
400 gr. eggplant
300 gr. zucchini
250 gr. green beans
30 gr. salted capers
1 / 2 onion
7 tablespoons extra virgin olive oil
1 ladle of vegetable stock
1 sprig sage do
1 teaspoon cumin seeds
1 / 2 hot pepper
salt
pepper
PREPARATION:
Wash and clean the eggplants and zucchini, and cut both ends removed, diced.
Wash and check the beans and cut them into very small pieces, rinsed capers to remove the salt retention and tagliuzzateli.
Let dry at low heat the onion and the minced chili pepper with 3 tablespoons of olive oil, add the prepared ingredients together with cumin and brown them over high heat for a few minutes.
Pour over the broth and continue cooking for another 20 minutes, after salty.
Divide the egg whites from yolks and beat them with the chopped sage, salt and pepper.
Whip the egg whites in half, to embed them red and divide the mixture into 4 parts.
Grease a pan with 1 tablespoon oil and pour a portion of eggs, when it is firmed the bottom and begins to coagulate the interior pour 1 / 4 of the prepared vegetables.
Fold the omelet, helping with a fork and finish cooking for 7-8 minutes.
Prepare 3 more omelets in the same way, taking, as those ready to heat in the oven to 150 ° C but took off and serve.
