Prep time: 30mins
- 6 eggs
- 500 grams of bruscandoli (hop shoots)
- Half a diced white onion
- 3 tablespoons milk
- half a teaspoon of instant yeast
- 40 g of grated Parmesan cheese
- 15 grams of butter
- 2 tablespoons olive oil
Clean the hops shoots and boil them in salted boiling water for 4-5 minutes, drain them and let them cool .
Peel the onion and cut finely. Heat a skillet, preferably non-stick, with butter with the olive oil and pan fry the onion over a gentle heat . When it has dried, add the hops shoots and cook for about ten minutes.
Meanwhile, shell the eggs in a bowl, add salt and beat them well with a fork . Continuing to stir, add the milk, baking powder and finally the Parmesan cheese. When hops shot are ready and still piping hot pour in the egg mixture.
Cook the omelette one side, then with the help of a lid or a plate, turn it and slid again in the pan so that it can also cook the other side. Once golden brown on both sides it is ready to serve.
Tips : If you do not find the hop shoots you can prepare this recipe using the traditional wild asparagus.