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- Baby Onion Omelette
- (Cipollata)
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- Ingredients:
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6 eggs
- 1 lb and 5 oz (600 grams) baby onions, thinly sliced
- 1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
- 4 tablespoons extra virgin olive oil
1 garlic clove
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
Bread, to serve
Directions:
Heat the olive oil in a frying pan.
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- Add the garlic and cook for a few minutes until browned, then remove and discard.
Add the onions to the pan and cook over a low heat, stirring occasionally, for about 5-7 minutes.
Beat the eggs with the Parmigiano cheese in a bowl and season with salt and pepper.
Pour the mixture into the pan and cook, stirring occasionally with a fork, until the eggs are lightly set.
Transfer to a warm serving dish and serve with bread. Serves 4.
That's it!
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