Stridolo omelette (Silene vulgaris)
A simple omelette recipe made using the rare Italian vegetable stridolo, aka sculpit (Silene vulgaris). A perfect recipe for any meal!
Servings 1
Ingredients
- 3 eggs, duck or chicken
- 1/2 cup stridolo shoots/leaves, uncut
- 1/4 cup finely diced white or yellow onion
- 1/4 cup fresh-grated parmesan cheese
- 1 tbsp extra virgin olive oil (to saute onions and stridolo)
- 1 tbsp whole organic grass milk
- 1/8 tsp sea salt (or to taste)
- sprinkle of fresh cracked black pepper
- 1/2 tbsp butter (to coat omelette pan)
Instructions
- Over medium low heat, saute onions in olive oil until lightly browned. Once onions are browned, add stridolo with a small pinch of sea salt and continue to cook until wilted, about 1.5-2 minutes. Remove ingredients from pan and set aside.
- Grate parmesan cheese; set aside. Whisk together eggs, milk, pepper, and tiny pinch of salt. Add egg mixture to buttered, medium-sized saute pan (we use a Wagner #8 cast iron for this sized omelette) over medium low heat. (One way to ruin an omelet is to cook it too hot - on our stove, we cook it at 2.8.) Once omelette has firmed up, sprinkle in cheese, then add stridolo onion mixture. You can either fold the omelette in half (traditional way, which means putting all toppings on one side) or into thirds with the middle partially exposed to show off the stridolo (the way we did it, which means putting all topping in the center third). Plate and enjoy that sublime yet subtle stridolo taste!