Omelet with broad beans

06/05/2013 - Ingredients:
- 125 g broad beans
- 6 eggs
- 50 g grated Sicilian pecorino
- Extra Virgin Olive Oil Frescolio "Frantoio Cutrera"
- Salt from Trapani
- Pepper
- Parsley
- 1/2 onion

Articolo tratto da: Anne to London

Ingredients:
- 125 g broad beans
- 6 eggs
- 50 g grated Sicilian pecorino
- Extra Virgin olive Oil Frescolio "Frantoio Cutrera"
- salt from Trapani
- Pepper
- Parsley
- 1/2 onion

Soak the broad beans soak for 12 hours before.

Finely chop the onion and fry in a little olive oil, add the broad beans and simmer for 25 minutes.

Beat the eggs separately and add the grated Pecorino and chopped parsley. Once the beans are cooked, stir this into the egg.

Fry the omelet in a pan on low heat for 5 minutes on both sides.

Recommended wine: Etna Rosso Firriato