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.
Italy, Umbria
| Energy (kcal) | 191.59 |
| Carbohydrates (g) | 25.49 |
| of which Sugars (g) | 16.61 |
| Fat (g) | 5.75 |
| of which Saturates (g) | 1.95 |
| Protein (g) | 8.98 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.09 |
