Bacon omelette alla Tuscany

Ingredients for 4 servings:

• 100 g smoked bacon, streaky
• 4 small onions, red
• 3 tbsp celery, stalks, fresh or frozen
• 2 tbsp extra virgin olive oil
• 3 eggs, size M
• 1 pinch(s) chicken stock powder
• n. B. Salt and pepper, black, freshly ground
• 1 tsp dried red chili flakes
• 3 tbsp extra virgin olive oil
• 3 tbsp Parmesan, grated
• n. B. Chili flakes, red, dried
• n. B. Almond(s), peeled, in sticks
• e.g. celery leaves, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

This “Frittata in zuccoli” is one of the “Prima piatti” and comes from Tuscany, Italy.

Cut the bacon into cubes approximately 3 mm in size. Trim both ends of the small red onions, peel, and slice thinly. Wash the fresh celery, shake dry, and pick off any unblemished leaves. Chop them and freeze, except for a small amount for garnishing. Cut the leafless and unblemished stalks crosswise into approximately 3 mm wide rolls. Take the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and thaw them. Crack the eggs into a bowl with a pinch of salt, freshly ground black pepper, the chili flakes, and the Parmesan cheese. Heat the olive oil in a large pan, add the finely chopped bacon, and fry until crispy. Then add the onions and celery stalks and fry until translucent. Gently stir the egg mixture into the pan and cover over moderate heat until set. Let cool and remove from the pan. Cut the omelet into approximately 8 mm wide strips.