makes 4 servings;
- 6 eggs
- 2 large red onions
- 1 bunch of sage
- extra virgin olive oil
- salt and pepper
Skin and slice the onions. Wash and dry the sage leaves. Heat a little olive oil in a skillet and sauté the onions and the sage over medium heat for 5 minutes.
Beat the eggs in a bowl and add the browned onions and sage. Stir and season with salt and pepper.
Heat 3 tablespoons olive oil in a nonstick skillet. Pour the mixture and let it curdle and brown on both sides.
When finished, slide the omelet onto the plate and serve cut into thick slices.