Omelette with onions and thyme
Omelette with onions and thyme
Omelette with onions and thyme
5
1
Stefano Moraschini
Cut the onions into rings thin, let them season slowly in a pan with two tablespoons of olive oil and a knob of butter.
When they begin to take color, add the thyme leaves, stir, then pour in the beaten eggs and moderately salty.
Cook the omelet on both sides.
Calories calculation
Calories amount per person:
375
Ingredients and dosing for 4 persons
License
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