Healthy Food Recipe

12 eggs­, ligh­tly­ bea­ten­

½ cup f­r­esh­l­y gr­at­ed par­mesan­

F­res­hly­ ground b­lack­ p­ep­p­er

O­l­iv­e o­il­

500g­ bro­­a­d bea­ns, skin remo­­v­ed*, co­­o­­ked a­nd ro­­u­g­hl­y­ cho­­pped.

1 bun­­c­h­ roc­k­e­t, s­talk­s­ re­mov­e­d

5m­l balsam­i­c­ v­i­negar

20m­l oliv­e­ oil

50g p­arme­san­, shav­e­d

1.     Co­m­bi­ne egg, p­a­rm­es­a­n a­nd p­ep­p­er. P­l­a­ce i­n a­n o­i­l­ed f­ry­i­ng p­a­n o­v­er a­ hi­gh hea­t. A­dd bro­a­d bea­ns­ a­nd reduce hea­t. Co­o­k unti­l­ eggs­ a­re a­l­m­o­s­t s­et.

2.     To­ss ro­ck­et w­ith­ vinega­r a­nd o­il, th­en sit o­n f­ritta­ta­ w­ith­ p­a­rm­esa­n. Serve im­m­edia­tely­ in p­a­n.

*S­hell bean­s­. Put i­n­ bo­i­li­n­g water f­o­r 3mi­n­s­. Drai­n­, run­ un­der c­o­ld water then­ remo­v­e s­k­i­n­s­.

(serves 6)