This recipe is typically made in the early spring when the spring onions (scallions) are in season and at their best. Spring onions have a sweeter flavour than regular onions and, together with the herbs, make for an excellent omelette.
Ingredients 7
6 spring onions, trimmed, thinly sliced
60 ml olive oil
6 eggs
60 ml milk
1 tbsp mint, finely chopped, plus extra to garnish
1 tbsp parsley, finely chopped, plus extra to garnish
salt and pepper, to taste
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Method 7
Wash the well, discarding the dark green ends. Slice thinly.
Heat the in a frying pan over a medium heat. Add the and sauté until they soften.
Crack the into a bowl, season with some salt and pepper and add the , , and (keep some mint and parsley aside for garnish).
Whisk well and pour over the .
Using a spatula, push the sides towards the middle, creating space for some of the liquid to fill and cook by tilting the pan.
Cook for a further 2 minutes and when it looks almost done, fold over and slide onto a plate. The omelette will continue cooking on the plate and should still be a little soft in the centre.
Sprinkle with the reserved herbs to serve.
