You know the weekend has arrived when it’s time to have a brunch with your friends. Brunch, this combination of breakfast and lunch has become a real movement. The reason? There is something about brunch that makes us feel like our best selves. It is delicious, it is artful and it is the best remedy after a long night out.

But you don’t have to go to a fancy restaurant to enjoy a bright brunch: you can host it at your own home. Call your friends, bring on fresh bread, eggs, Martino peas couscous, brew some coffee and get ready for an Instagram-worthy brunch with this delicious omelet recipe!

Recipe by Simona Novarini

 

Here is how to serve a brunch that will highlight your weekend

Preparation time: 30 minutes
Serves: 2 people

Ingredients:

  • 100 ml of water
  • 5 grams of salt
  • 100 grams of peas couscous
  • Extra virgin olive oil as needed
  • 3 eggs
  • 50 ml of water
  • 50 grams of Grana Padano cheese
  • salt and pepper

Directions:

Hydrate the couscous
In a medium, heavy-bottomed saucepan over medium heat, add 100 ml of water and 5 grams of salt.

When the water is simmering, remove from the heat and sprinkle 100 grams of Martino’s peas couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.

Now the couscous should be fully hydrated. Pour extra virgin olive oil and fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.

Prepare the eggs
In a mixing bowl add 3 eggs, white and yolk and mix well. Add 50 ml of water, 50 grams of Grana Padano cheese, salt, and pepper according to your preference. If you wish to add more ingredients of your preference now is the perfect time to so. Pour the hydrated couscous inside and mix well to obtain an amalgamated mixture.

Baking the omelet
To bake you will need a porcelain baking tray of any shape you want. Place a piece of wet parchment paper on top and pour inside the eggs with pea’s couscous. Bake at 180 degrees Celsius for 20 minutes. To make sure the omelet is baked perfectly look for golden color on the surface. Insert a knife halfway between center and the outer edge and if the knife comes out clean the omelet is ready. Remove from the oven and let it cool for a few minutes.

Serving
Get ready for a luscious brunch. Cut the frittata into cubes, or square pieces and serve them with a seasoned green salad, cheese of your preference and fresh bread. Serve with fresh coffee or a glass full of just-squeezed orange juice.

Notes and variations

  • Use a fork to whisk the eggs to avoid having many air bubbles into the eggs. Air bubbles are insulators and can slow down cooking if you’re not careful.
  • If you are not a vegetarian you can add cooked ham in your egg mixture. But if you are a non-meat eater feel free to add your favorite chopped vegetables inside the egg and couscous mixture.
  • Avocado and spinach go perfectly well when serving your peas couscous omelet.
  • If you want extra flavor, instead of adding parchment paper to the baking tray, butter the baking tray. This will prevent the egg from sticking but also add delicious flavor.

Whether you are into a Sunday morning breakfast with your family or a delicious brunch with your best friends, the peas couscous omelet will not let you down. It is easy to make, healthy, and mouthwatering. Exactly what a lazy weekend needs. Enjoy and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!

It’s not hard to find a decent brunch these days, almost all restaurants and cafes are serving one. But if you want to host a brunch in the comfort of your own home this recipe is all you need. Together with some good coffee and lots of laughs and chatters, you can lead the brunch movement from your own kitchen! If you’ve tried it leave a comment to tell us about your personal delicious brunch adventures

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