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- 6 eggs
- 4 medium onions
- 150 ml olive oil
- 1 tbsp. fresh mint
- 1 pinch fennel seed
- salt and pepper to taste
4) Heat 1 tbsp. oil in a skillet; pour the mixture into the pan and let cook over medium heat without stirring; once the omelette is cooked on one side, turn it over using a large spatula or a plate.
5) Cook on the other side; slide out onto a plate and serve hot.