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.