Pumpkin and onion omelette with vinegar
Instructions
Thinly slice the squash and the onion.
Let them simmer in a little water, then add a little oil and saute briefly.
Open the eggs in a bowl; combine salt, grated Parmesan; coils gently.
Mix in pumpkin and onions, drained from oil.
Cook in a large skillet (iron) just oiled.
Serve with a dash of good red wine vinegar.
Ingredients and dosing for 4 persons
- 200 g of pumpkin
- 1 tropea onion
- 40 g of grana
- 8 eggs
- Olive oil extra virgin
- Sea salt
- 1 dash of red wine vinegar