Onion omelet


In Italy there are endless variations of this classic recipe, with a variety of ingredients. This is one of the richest.



2 oz. (60 g) ham or bacon, cut into strips,

1,5 lb. (680 g) onions, cut into finely

6 fresh mint leaves, chopped

5 tablespoons olive oil

6 large eggs, beaten

3 tablespoons grated cheese,

2 tablespoons grated Parmesan cheese

1 small handful basil leaves, chopped

3 canned peeled tomatoes, drained

Salt and black pepper

3-4 tablespoons canola oil or seed


Fry the ham or bacon, onions and mint together in a little 'olive oil, stirring regularly until the onions become soft, and that is for about 10 minutes. Beat the eggs with cheese and basil in a bowl.

Fry the tomatoes in another pan with the rest of the olive oil for 5 minutes or until they become tender, add salt and pepper.

Let cool and then pour in the egg mixture. Then add the mixture of onions. Heat the oil in a frying pan large enough to hold everything.

When a piece of bread dipped in hot oil sizzles, pour in the egg mixture. Spread it out with a spatula and shake the pan to level.

Keep fairly high heat, but turn it down if the omelet sticks to the pan or burn. Move the mixture, lifting the corners if they stick, for about 6 minutes.

Cover the pan with a lid or a large dish tense. Turn the omelet on the plate, put the pan on the stove and slide the omelet back into the pan to cook the other side. Cook for 6 minutes, and then slide it onto a plate for serving hot or at room temperature (never cold, though).