3 tablespoons of olive oil
150g of red onion, chopped
Salt and pepper to taste
3 tablespoons of white wine
4 eggs
100g of provolone cheese, cut into cubes
2 tablespoons of milk
2 tablespoons of grated Parmesan cheese
Butter for greasing
3 tablespoons of olive oil
150g of red onion, chopped
Salt and pepper to taste
3 tablespoons of white wine
4 eggs
100g of provolone cheese, cut into cubes
2 tablespoons of milk
2 tablespoons of grated Parmesan cheese
Butter for greasing
Heat the olive oil in a pan and sauté the onion
Season with salt and pepper, add the white wine, and let it simmer until reduced
Let it cool down
Beat the eggs, add the provolone, milk, and Parmesan, then mix with the onion
Pour into an anti-adhesive skillet greased with a little butter, cover, and cook over low heat
Flip and brown the other side.
