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Omelette with ‘bruscandoli’ (hop-sprouts)
8 eggs
200 gr. of hop-sprouts or shoots
100 gr. of onion
35 gr. of butter
Extra-virgin olive oil
Salt and pepper

Wash, prepare and chop the hop-sprouts. Chop the onion finely and brown gently in the oil and butter, then add the hop-sprouts and continue to cook on low heat until they soften. Beat the eggs with a pinch of salt and pepper and add to the frying-pan, then proceed as for a normal omelette, turning it over in order to cook and brown on both sides. Other herbs can be added if preferred but they may cover the rather particular flavour of the hop-sprouts.


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