Omelette with cardoons and eggplants
- 6 eggs
- 3 eggplants
- 2 stalks cardoons
- 2 ½ oz butter
- 1 ¾ oz grated Parmigiano Reggiano cheese
- 1 pinch spices
Boil the eggplants and the cardoon in salted water. Drain and cut everything in small pieces. Brown the veggies in a pan with 2 Tbsp of butter. Separately beat the eggs with Parmesan cheese, salt and the preferred herb. Mix well. Put 2 Tbsp of butter in the pan and pour the eggs over the eggplants and cardoons. Stir for a second and, once the omelette starts to clot, shake lightly the pan in order to detach it from the bottom. Then, turn the omelette tossing it or turning it upside down onto a large plate. Add the remaining oil, or butter, in the pan and brown the other side.