Italian omelette with Shimonita onion

Western food
Appetizers
Kataoka Mamoru
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This is an Italian style omelette made in a flat shape in a frying pan. It also has a gorgeous look, so it is also recommended as a home party menu.
Cooking time: 30 minutes
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How to make it
1

Slice the Shimonita onion to a thickness of about 1mm.

2

Place the frying pan over high heat and melt the butter. Add the garlic and when the aroma comes out, add the Shimonita onion [1] and fry. Add salt and white pepper, and when it's soft, add about 20cc of water, which is not enough to cook.

3

Chop the scallops roughly, place them in the frying pan [2] and fry them quickly.

4

Once the scallops are cooked, remove them in a bowl and heat them up.

5

Make tomato salad for toppings. Cut the cherry tomatoes into 8 equal parts. Add the cherry tomatoes, chopped basil and seasonings in a bowl and mix.

6

Break the eggs in a bowl and stir well. Add Parmesan cheese, salt, white pepper and milk, mix well, and add [4] and mix with chopsticks.

7

Place the frying pan over high heat and add olive oil. Gently pour in [6] and place the Italian parsley and torn basil on the surface. Cover and steam for about 2 minutes and 30 seconds.

8

Once the edges of the omelette have hardened, place in an oven heated to 200°C and bake for about 3 minutes.

9

Remove from the oven and reheat. Turn the omelette over and cook for about 1-2 minutes. Once both sides have a moderate color, remove it on a cutting board and cut it into pieces that are easy to eat.

10

Serve it on a plate and place it on top with tomato salad for topping from [5].

Materials for 6 people

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