Grape hyacinth omelette (2)
Instructions
Clean lampascioni, wash and cut a slot to cross at the base.
Boil them in salted water for 3/4 of an hour.
Beat eggs, stir in cheese, parsley, salt and pepper.
Add to the mixture the lampascioni cooked and crushed.
In a skillet over high heat to heat a few tablespoons of oil without smoking it and pour in the mixture.
After 1 minute, lower the heat and cover.
After 5 minutes, check that the omelette is golden underneath, rivoltarla well and cook on the other side without cover.
Serve lukewarm.
Ingredients and dosing for 4 persons
- 600 g of lampascioni
- 5 eggs
- 50 g of sweet grated pecorino cheese
- Parsley
- Salt
- White pepper
- Olive oil extra virgin