Ingredients
5 eggs
3 tablespoons extra virgin olive oil
salt to taste
pepper to taste
parsley to taste
1 bunch of spring onions
50 g grated pecorino cheese
3 tablespoons extra virgin olive oil
salt to taste
pepper to taste
parsley to taste
1 bunch of spring onions
50 g grated pecorino cheese
Method
Wash and slice the onions including the tender green stalks.
Put them in a pan with the oil and leave to simmer covered with a lid on a medium heat.
Turn them from time to time. Let them cook slowly in their own vegetable water, until they become almost transparent.
In a bowl, beat the eggs with a little salt, pepper and cheese. Pour the mixture over the onions and stir quickly, mixing everything.
Cook over a medium heat to allow the eggs to thicken on the inside, and after 3 minutes turn over and cook on the other side.
Serve hot on toast made from rustic bread.
Scarica la ricetta
Put them in a pan with the oil and leave to simmer covered with a lid on a medium heat.
Turn them from time to time. Let them cook slowly in their own vegetable water, until they become almost transparent.
In a bowl, beat the eggs with a little salt, pepper and cheese. Pour the mixture over the onions and stir quickly, mixing everything.
Cook over a medium heat to allow the eggs to thicken on the inside, and after 3 minutes turn over and cook on the other side.
Serve hot on toast made from rustic bread.