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Omelette aux Oignons Nouveaux
Spring onion omelette
- Serves
4
- Difficulty
Easy
Published 2012
Ingredients
100 g 4 oz 300 g 11
Method
Melt half the butter in a frying pan, put in the onions and cook until soft. Take them out of the pan and keep warm.
Melt the remaining butter in the pan. Make a 12-egg omelette (see Omelette aux goujons), put in the onions, fold over the omelette and serve immediately with a salad.
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