Omelette with onions


  • 5 medium-size onions
  • 6 eggs
  • a handful of grated parmesan
  • salt
  • extra virgin olive oil for frying


Cat the unions in slices and cook them on a slow fire, until they are golden, on a pan with a little oil.

Beat the eggs in a bowl, then add the onions, the parmigiano and some salt.

Put the mix in the pan you eat al ready used and cook it with oil.

After a 10 minutes turn the omelette, usings a pan’s lid, and let it cook again, always on a not too strong fire.

Wen the omelette are coked, put it on blotting-paper.

Serve hot, in slices, wit same hot salad.


It once was an omelette made with meat leftovers, in particular with those pieces that were a bit fat and not beautiful (called “troublesome”); with some slices of salami, monday dinner was ready.

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