Spinach and pea omelette with Centine Rosso

The smell of a pan-fried omelette is like the sirens of Ulysses: simply irresistible. This is a light and green version, with peas and spinach. Nutritious and irresistible, especially when served with a glass of Centine Rosso.

Ingredients for 4 

• 3 tablespoons of extra virgin olive oil
• 1 small red onion, finely chopped
• 150 gr of spinach leaves
• 6 organic eggs
• 150 grams of frozen or fresh peas

Optional, if you like it:
• 2 tablespoons of grated Parmigiano Reggiano

Preparation: 15 minutes

Heat a 16 cm frying pan over medium heat and sprinkle evenly with 2 tablespoons of extra virgin olive oil. Add the onion, followed by the spinach leaves, cover with the lid and fry for about 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.
In a medium-sized bowl beat the eggs and add the onion and spinach mix followed by the frozen / fresh peas. Mix everything together and season with salt and pepper to taste.
Heat again the pan and sprinkle evenly with the remaining extra virgin olive oil. Pour the eggs and vegetable mixture, cover with a lid and cook for 10 minutes, shaking the pan gently from time to time.
When the base of the omelette looks cooked, the omelette is almost ready. To give your omelette that golden color, transfer the pan (in this case, be sure to use a cast iron skillet!) in a hot oven and cook for 2-3 minutes under the grill.
Otherwise, you can follow the traditional method. Slide a spatula under the omelette to separate it from the pan, then place a dish with the same diameter as the omelette over the omelette, and flip the omelette onto the plate. Slide the omelette back into the pan and cook without a lid for another 2 minutes, then remove the pan from the heat.
Gently slide the omelette onto a serving dish and serve hot with your favorite salad or toppings.

Tip: To give your omelette something extra, add 2 tablespoons of finely grated Parmigiano Reggiano when you beat the eggs.