Yuriro root egg yaki

Preheat the oven to 200 degrees.

Wash the lily roots thoroughly and peel them off by hand in a single bite-sized area. If there are any dark areas on the lily roots, remove them with a knife.

Put a little salt in boiling water and boil the lily roots for about 2 minutes, then pour them into a colander and drain.

Peel the new onion and slice it thinly along the fibers.

Beat all the eggs, add [A] and mix well.

Put 1 tablespoon olive oil and 1 teaspoon garlic in a frying pan and heat it, then add the new onions and fry it when the garlic is golden brown.

Once the new onions are soft, add the boiled lily roots, stir-fry, and season with salt and pepper (not included).

Add [6], ricotta cheese, and Italian parsley to the egg mixture in [4] and mix.
(Ricotta cheese doesn't melt completely.)

Put 1 tablespoon of olive oil in a new frying pan (it's convenient to use a frying pan with a handle), heat it, and pour in [7] all at once. When the area is hardened, gather the portions in the center to cook them all over, and when they are half-boiled, cover and heat over low heat for 5 minutes.

Bake [8] in the oven for 8 minutes. (It is fine if the egg mixture is not completely solidified at this time.)

Once cooked, take it upside down on a cutting board to remove the rough heat and cut it into pieces that are easy to eat.

Cut the fruit tomatoes that have been removed from the stove into 1cm squares and mix in a bowl with [B].

Place the omelet in a bowl and place the tomatoes in a bowl to complete the dish.