INGREDIENTS
- 6 eggs
- 50 ml whole milk
- Parmesan
- olive oil
- pepper
- salt
PROCEDURE
Preheat the oven to 180 degrees. Slice six spring onions, put them in a pan with a tablespoon of oil and gently fry them with a pinch of salt and a little water, being careful not to burn them. Put six eggs shelled in a large bowl and beat them vigorously adding a teaspoon of salt, pepper, 50 gr of grated parmesan, 50 ml of milk and the still spring onions in this order. Place a sheet of parchment paper wet and wrung out on a round baking pan with a diameter of about 18 cm and grease it with a little oil. Turn the mixture of beaten egg and spring onions into the pan and bake in a hot oven at 180 degrees for 15-20 minutes. When the omelette is ready, before serving with flakes of Parmesan cheese, a few leaves of salad (or rocket, baby spinach or chicory) and, if you like, a few drops of balsamic vinegar.
Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.