Easy herbs omelette

Sometimes some vegetables seem a bit complicated to eat, or at least not very tempting.

Among these, a classic are dark-colored leafy vegetables (such as chard, black cabbage, herbs and so on), difficult to be offered as a side dish, especially for children.

So here is my idea to join all the goodness of herbs – which give in spring their best – without penalizing the eye which, as the Italian saying goes, “always wants its share!”.

Just two eggs, a sprinkle of Parmigiano and let’s transform them into an excellent omelet with guaranteed success!

SERVES 4 PEOPLE

READY IN 25’

INGREDIENTS:

2-3 decks of herbs

2 tablespoons extra virgin olive oil

1 tablespoon onion, chopped

Salt to taste

½ glass water

2 eggs

Salt and pepper to taste

2 tablespoons Parmesan cheese

2 tablespoons extra virgin olive oil

STEP 1: SLICE THE HERBS

Wash the herbs and finely slice it.

STEP 2: COOK THE HERBS

Place oil and onion in a pan and let sautè.

Add the herbs, salt and water

and cook covered with a lid for about 15 minutes.

STEP 3: ADD THE OTHER INGREDIENTS

In a bowl beat the eggs, with herbs, salt, pepper and Parmigiano cheese.

Mix with a fork.

STEP 4:COOK

Using the pan where you cooked the herbs at step 2, heat the oil. Pour the mixture of eggs and chard mashing with a fork so that it distributes evenly in the pan.