Cheese onion omelette
Instructions
Clean the shallots and melt the butter in a frying pan.
When it is hot add the onions, salt and pepper.
Sprinkle the onions with sugar and let them brown to open flame.
Cover and cook on low heat turning and basting occasionally with hot broth.
Beat the eggs in a bowl with a pinch of salt and pepper.
Always banging incorporated cheese.
When the onions are cooked and glazed, close to the egg mixture and cheese.
Place in a pan too wide (the frittata should be thick and the onions should be covered by the egg mixture) the oil and cook the omelette turning at least once.
For a refined and elegant presentation, you can then cut the omelette with a heart-shaped stencil with 4 hearts that adagerete on a bed of fresh salad garnished with radishes.
Ingredients and dosing for 4 persons
- 6 eggs
- 300 g of scallions
- 50 g of grated parmesan cheese
- 1 tablespoon of sugar
- Broth
- 30 g of butter
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper