Separate the yolks from the whites and beat the whites until stiff.
Add the flour, sugar, milk, and a teaspoon of unsweetened cocoa to the yolks. Mix well.
Fold the beaten egg whites into the mixture and stir.
Cook the omelette in a non-stick pan.
Once cooked, fold it over itself and plate it.
Garnish with a cocoa cream, made with 1 teaspoon of cocoa and water, and pistachio granules.
Italia, Umbria
| Energy (kcal) | 328.63 |
| Carbohydrates (g) | 49.61 |
| of which Sugars (g) | 30.06 |
| Fat (g) | 9.73 |
| of which Saturates (g) | 4.36 |
| Protein (g) | 9.82 |
| Fiber (g) | 7.83 |
| Sale (g) | 0.08 |
