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Omelette with spring onions TROPEA

traditional recipe peasant

Ingredients for 5 persons (using only the stalk of spring onion)

1 kg of onion from Tropea, 4 eggs, grated cheese,

half cup olive oil salt and pepper.

Cut the stem ends of the onion as soon as his head and how far it is not totally green, (so almost until the end of the tail). Put your head in Serbian for other uses, and thinly sliced \u200b\u200bwhole the stem and cook in the pan long enough to cook them, after which remove from heat and allow to cool and drain off a little. Without this, open the eggs into a bowl, beat with a fork until they are frothy, with salt, pepper and cheese, also joined the contents of the pan and incorporate thoroughly. Now the egg mixture and onions to be placed in a pan of adequate size and cooked over medium heat in olive oil. Cut, finally, the frittata into wedges and serve warm.
NB if you do not want to use the stem using the same method with the head of the onion.