Omelette strips

Regional name: Frità an bagna

Time
40 minutes
Difficulty
Easy
Course
Appetizers
Italian Region
Piemonte

Ingredients

3 ½ oz parsley, cleaned
2 teaspoons tomato sauce
1 tablespoon all-purpose flour
broth
oil
butter
salt and pepper

For omelette

6 eggs
½ cup milk
2 tablespoons grated Parmigiano Reggiano cheese

Preparation

25 minutes preparation + 15 minutes cooking

Chop the parsley and onion, then gently brown the mixture. Add tomato sauce and a teaspoon of all-purpose flour dissolved in half a cup of stock, and leave to simmer adding a bit of stock if necessary. Make a large thin omelette, roll it up and slice it into strips, add it to the dip, stir and leave over a low heat for ten minutes. Can be served lukewarm.