Italian omelette with Shimonita onion

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

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.

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

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

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.

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.

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.

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

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.

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