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Allessio's Omelette

Fritatta di Allessio


1 tablespoon Filippo Berio Extra Virgin olive oil

1 onion thinly sliced

Fine sea salt to taste

Grinding black pepper

1 small red pepper, seeded and diced

5 eggs slightly beaten

2 teaspoons fresh herbs, oregano, parsley

Sprinkle of red pepper flakes

3 tablespoons dry white wine


In medium high heat, non-stick skillet, wilt onions and red pepper in olive oil. In a bowl, beat eggs totether with herbs and wine, then add to skillet.

Allow eggs to set before flipping fritatta.

Cut into wedges and serve immediately.


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