Ingredients Edit

Directions Edit

1) Peel the onions; slice thinly; cook slowly in the oil until lightly golden.

2) Add the fennel and a pinch of salt; cover and let simmer over low heat for 45 minutes, checking occasionally and adding a little water if necessary.

3) In a large bowl, beat the eggs with a pinch of salt; add the onions and the mint.

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.

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