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Omelette with 'sclopìt'

Difficulty: Medium Doses: for 4 people

8 eggs,

300 g sclopìt (silene, grist),

300 g of white asparagus,

3 tablespoons of milk,

1 tablespoon grated Parmesan cheese,

1 shallot,

50 g of butter,

2 tablespoons extra virgin olive oil,


white pepper.


The consistent frittata, similar to the omelettes, were already known by the Romans: they are in fact mentioned by Apicius as patina versatilis. And omelettes (in Trieste with the term 'fritaia' are usually called scrambled eggs) are really a versatile solution, both in the salty version and in the sweet version (palacinche).

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