Edamame Galette with Protein Pesto by @simonauscher

45 min

1 serving

🫘

120 g

Frozen edamame

🧀

70 g

Parmesan

🥚

1 egg

Egg

🥗

30 g

Green salad

🥕

120 g

Cavolo nero

🌰

20 g

Almond powder

🫒

20 ml

Olive oil

🧀

50 g

Cottage cheese

🧄

1 small clove

Garlic

🧂

0.3 g

Salt

🍋

2.5 ml

Lemon

💧

15 ml

Water

  1. Preheat

    Preheat the oven to 200°C (400°F). Line 1 baking sheet with parchment paper.

  2. Process
    • frozen shelled edamame
    • grated Parmesan cheese

    Process 120 g frozen shelled edamame and 40 g grated Parmesan cheese until a coarse, moldable mixture forms.

  3. Spread
    • frozen shelled edamame
    • grated Parmesan cheese
    • salt

    Spread the edamame mixture into a round, flat galette on the lined baking sheet. Season lightly with salt if needed.

  4. Bake

    Bake the galette for 25 min. Remove it when deeply golden and lightly crisp around the edges.

  5. Boil
    • cavolo nero
    • water
    • salt

    Bring salted water to a boil in the saucepan. Blanch 120 g cavolo nero without stems for 45 seconds.

  6. Cool
    • cavolo nero
    • water

    Cool the blanched cavolo nero immediately under cold running water. Squeeze it very dry to remove excess water.

  7. Process
    • cavolo nero
    • Parmesan cheese
    • almond flour

    Process the blanched cavolo nero with 30 g Parmesan cheese, 20 g almond flour, 20 ml olive oil, 50 g cottage cheese, and 1 small garlic clove. Add a pinch of salt and blend into a thick pesto.

  8. Transfer
    • water
    • lemon juice

    Transfer about one quarter of the pesto to a bowl. Loosen it with 15 ml water and 2.5 ml lemon juice until it becomes spoonable.

  9. Heat
    • olive oil for frying
    • egg

    Heat 1 ml olive oil for frying in the frying pan. Fry 1 egg until the white is set and the yolk remains runny.

  10. Spoon
    • frozen shelled edamame
    • grated Parmesan cheese
    • egg

    Spoon the loosened pesto onto 1 plate and place the baked edamame galette over it. Top with the fried egg.

  11. Place
    • mixed green salad
    • Egg

    Place the 30 g mixed green salad beside the galette. Serve immediately while the galette and egg are warm.

Edamame Galette with Protein Pesto by @simonauscher

45 min

1 serving

🫘

120 g

Frozen edamame

🧀

70 g

Parmesan

🥚

1 egg

Egg

🥗

30 g

Green salad

🥕

120 g

Cavolo nero

🌰

20 g

Almond powder

🫒

20 ml

Olive oil

🧀

50 g

Cottage cheese

🧄

1 small clove

Garlic

🧂

0.3 g

Salt

🍋

2.5 ml

Lemon

💧

15 ml

Water

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (400°F). Line 1 baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/11

    Process 120 g frozen shelled edamame and 40 g grated Parmesan cheese until a coarse, moldable mixture forms.

    🫘frozen shelled edamame
    🧀grated Parmesan cheese
    🥣mixing bowl

  3. Step 3/11

    Spread the edamame mixture into a round, flat galette on the lined baking sheet. Season lightly with salt if needed.

    🫘frozen shelled edamame
    🧀grated Parmesan cheese
    🧂salt
    🍳baking sheet
    📜parchment paper
    🥄spatula

  4. Step 4/11

    Bake the galette for 25 min. Remove it when deeply golden and lightly crisp around the edges.

    🍳baking sheet
    🥄spatula

  5. Step 5/11

    Bring salted water to a boil in the saucepan. Blanch 120 g cavolo nero without stems for 45 seconds.

    🥕cavolo nero
    💧water
    🧂salt
    🍲saucepan
    🧺colander

  6. Step 6/11

    Cool the blanched cavolo nero immediately under cold running water. Squeeze it very dry to remove excess water.

    🥕cavolo nero
    💧water
    🧺colander

  7. Step 7/11

    Process the blanched cavolo nero with 30 g Parmesan cheese, 20 g almond flour, 20 ml olive oil, 50 g cottage cheese, and 1 small garlic clove. Add a pinch of salt and blend into a thick pesto.

    🥕cavolo nero
    🧀Parmesan cheese
    🌰almond flour
    🫒olive oil
    🧀cottage cheese
    🧄garlic clove
    🧂salt
    🥣mixing bowl

  8. Step 8/11

    Transfer about one quarter of the pesto to a bowl. Loosen it with 15 ml water and 2.5 ml lemon juice until it becomes spoonable.

    💧water
    🍋lemon juice
    🥣mixing bowl
    🥄spatula

  9. Step 9/11

    Heat 1 ml olive oil for frying in the frying pan. Fry 1 egg until the white is set and the yolk remains runny.

    🫗olive oil for frying
    🥚egg
    🍳frying pan
    🥄spatula

  10. Step 10/11

    Spoon the loosened pesto onto 1 plate and place the baked edamame galette over it. Top with the fried egg.

    🫘frozen shelled edamame
    🧀grated Parmesan cheese
    🥚egg
    🍽️plate
    🥄spatula

  11. Step 11/11

    Place the 30 g mixed green salad beside the galette. Serve immediately while the galette and egg are warm.

    mixed green salad
    🍽️plate

Composition

Ingredients

Types

Eggs, Vegetables, Oils, Dairy, Seasonings, Liquids

Ingredients

Frozen edamame, Parmesan, Egg, Green salad, Cavolo nero, Almond powder, Olive oil, Cottage cheese, Garlic, Salt, Lemon, Water

Notes

Parmesan (for the galette, grated), Cavolo nero (stems removed), Garlic (small clove), Lemon (used to thin the sauce, amount not given), Water (used to thin the sauce, amount not given)

Allergens

Egg, Milk

Dietetics

Dietary regimen

High-protein, Gluten-free, Pescatarian

Calories

1000 kcal

Macro nutrients

Protein: 62g, Carbohydrates: 42g, Dietary fiber: 16g, Total fat: 57g, Saturated fat: 17g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 1100mg, Iron: 7mg, Potassium: 1550mg, Magnesium: 200mg, Sodium: 1150mg

Vitamins

Vitamin A: 900µg RAE, Vitamin C: 75mg, Vitamin K: 950µg, Vitamin B12: 2.2µg, Folate: 310µg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

baking sheet, parchment paper, saucepan, frying pan, colander, spatula, plate, mixing bowl

Appliances

Oven, Food processor, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Breakfast, Brunch, Lunch, Post-workout Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Italian, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Golden, Tender, Creamy, Thick, Juicy

Flavors

Savory, Umami, Nutty, Cheesy, Garlicky, Earthy, Tangy, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the cooked egg or dairy-based pesto out for more than 2 hours.,Serve immediately for the best crisp texture.), fridge : 2 days (Store the galette and pesto separately in airtight containers.,Reheat the galette in the oven before serving.,Prepare a fresh fried egg when serving leftovers.), freezer : 30 days (Freeze the baked galette without pesto, salad, or fried egg.,Wrap tightly or store in an airtight freezer-safe container.,Thaw in the refrigerator and reheat in the oven.)