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Baby Onion Omelette
Baby Onion Omelette
(Cipollata)
 
 
Ingredients:

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.
 
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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