| Recipe from the Black Countess of the Easter Omelet Ingredients33 eggs3 diced dried sausages2 fresh onions1 bunch of mountain asparagus50 g of grated parmesan cheese1 sprig of nepitella or fresh mint1 bunch of olive oil parsley, pepper PreparationIn a large, non-stick pan, brown the sliced onions thinly, being careful not to burn them, add the bacon, sliced sausages and asparagus washed and chopped. In a large bowl break the eggs, add the parmesan cheese, salt, pepper, nepitella, chopped parsley and start to beat until everything is mixed. Then put the eggs in the pan and mix everything. Level well and let it cook for about 10 minutes, take a large plate and turn the omelette, being careful not to break it. Let it cook for another 10 minutes. Check if the omelette is cooked, otherwise turn it over and let it cook again. If it still seems damp to you, you can put it in the hot oven for 5 minutes, so it will dry out. this is an omelette of the tradition of my house, we prepare it on Easter morning and eat a slice for breakfast, a sign of good luck. |
