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Country omelette with onions and baby marrows
Serves 6
10 eggs
4 or 5 red onions
7 or 8 baby marrows
2 fresh tomatoes
1 glass of milk
100 gr. of grated parmesan cheese
1 glass of oil
salt and pepper to taste.
Cooking time: 1 hour

Chop up the onions and baby marrows into thin round slices. Place them in a round oven tin in a little olive oil, and gently cook, after adding a little salt. When almost cooked add the tomatoes, skinned and chopped up into small chunks. Break the eggs into the milk and parmesan and mix together.
Add some salt and a pinch of pepper to the mixture, beat up well and then pour into the pan on top of the onions and the baby marrows.
Cook the omelette in a medium oven for about 20 minutes to complete the cooking process. Serve hot or cold as preferred.

Recommended wines: Ruffino Torgaio Chianti "fresco di governo" Azienda Chianti Ruffino Fattorie in Greve in Chianti