How to make the omelette with salami and onion, also called rognosa, recipe for a rustic omelette to be cooked in a pan of adequate size, in order to obtain an optimal thickness that must be thin anyway.
Ingredients for 4 people
- 5 eggs
- 50 g of salami
- 1 onion cut into rings and brown in 10 g of butter
- a sprig of parsley
- 30 g of butter
- coarse ground black pepper
- salt
How to prepare the omelette with salami and onion
Clean and cut the onion into rings, then brown it in a pan with 10 g of butter.
Break the eggs into a bowl and beat them with a fork, add the diced salami, the prepared onion and the chopped parsley.
Mix everything, then salt and pepper.
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Melt the butter in the pan, pour the mixture into it and spread it evenly on the bottom; when it is thickened, turn it upside down on the lid and put it on the other side in a pan for a few minutes, then finish cooking and pass the omelette on a tray.
Serve immediately on the table.
