Omelette with “barba di cappuccino” cicory
- 6 eggs
- ⅝ lb agretti (opposite leaved saltwort)
- grated Parmigiano Reggiano cheese
- 3 tablespoons milk
- 1 clove of garlic
- salt and pepper
Clean, wash, boil the “barba di cappuccino” cicory. Drain, squeeze and coarsely chop it. Crush (just barely) the garlic and rub it generously on the sides of the bowl. In the bowl, beat the eggs with salt, pepper, grated Parmesan cheese and milk. Finally add the “barba di cappuccino” chicory and stir using a wooden spoon. When the butter is half golden, pour the mixture in the pan. Brown one side. Turn the omelette, already nicely golden and, after putting the remaining butter in the pan, cook the other side until golden.