Spelt, potato and leek omelette
A delicious andnutritious dish.
Spelt is an ancient, easy to prepare grain and adds fibre and nutrients to this omelette.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Spelt 200 g
- Leeks 200 g
- Potatoes 200 g
- 6 eggs
- 1 clove of garlic
- Grated Parmesan cheese 40 g
- Fresh coriander
- Chilli powder
- 1 whole chilli
- 2 tbsp of extra virgin olive oil 20 g
- Salt and pepper to taste
Nutritional information
Per serving: 401 Kcal
Environmental Impact
Per serving:
404 grams CO2 equivalence - carbon footprint
440 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Cook the spelt in lightly salted boiling water for around 15 minutes. Drain and set aside, saving the cooking water.
Cook the peeled and diced potatoes in the same cooking water.
Julienne the leek and fry it gently in extra virgin olive oil with the whole garlic clove and add the diced potato.
Leave it to cool, removing the garlic clove.
Beat the eggs in a bowl and add the spelt, leeks and potatoes.
Add the grated Parmesan, the chopped coriander and a chilli.
Cook the omelette in an oven dish or a large pan and serve.
The Chef’s Advice
When you clean the leeks, dispose of the outer leaves, cut off the roots and top, and wash well in running water. Leftover pasta can be used instead of spelt to avoid food wastage.
Nutritional Advice
The spelt and potatoes make this omelette a nutritionally complete meal, but you can also add a side of vegetables or fruit.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Plant-based foods, such as grains and vegetables, have the lowest environmental impact. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.
