Omelette aux Oignons Nouveaux

Spring onion omelette

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 100 g/4 oz butter
  • 300 g/11


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.