Italian omelette with Shimonita onion

Slice the Shimonita leek diagonally into slices about 1mm thick

Heat a frying pan over high heat and melt the butter. Add the garlic and, once fragrant, add the Shimonita leeks (from step 1) and continue to stir-fry. Add salt and white pepper, and once the onions have softened, add about 20cc of water (not included in the recipe) and continue to cook thoroughly

Roughly chop the scallops and add them to the frying pan (2) and stir fry quickly

Once the scallops are cooked, remove them to a tray and let them cool

Make the tomato salad topping. Cut the cherry tomatoes into 8 wedges. Put the cherry tomatoes, chopped basil, and seasonings in a bowl and mix

Crack the eggs into a bowl and mix well. Add the Parmesan cheese, salt, white pepper, and milk. Once well mixed, add [4] and mix with chopsticks

Heat a frying pan over high heat and add olive oil. Slowly pour in [6] and top with Italian parsley and torn basil. Cover and steam for about 2 minutes and 30 seconds

Once the edges of the omelet have set, place in an oven preheated to 200°C and bake for about 3 minutes

Remove from the oven and return to the heat. Flip the omelette over and cook for 1-2 minutes. Once both sides are golden brown, remove from the oven onto a cutting board and cut into bite-sized pieces

Place on a plate and top with the tomato salad (5) to finish