(4 servings)
FOR THE OMELETTE:
FOR THE SALAD:
Cook the green beans, cut lengthwise, in hot water for 5 minutes since the water starts boiling. Then cool down under running cold water.
In a bowl, beat the eggs, add salt and the green beans. Mix well.
Heat a non-stick pan with a teaspoon of oil and add the green beans mixture. Cook over medium heat, about 5 minutes per side. Detach the edges using a spatula and use a plate to flip the omelette.
For the salad, cut the cherry tomatoes into halves and the physalis into quarters. Season with olive oil, salt and pepper.
