Recipe: Sculpit omelette with onion gratin
June 30, 2013
 This year I am growing two containers of silene or sculpit, an herb that grows wild in many Italian regions.
Tender tops and leaves are cooked and used in many dishes, from savory pies to pasta.
 This is a pot of Senshyu onions: it is a Japanese onion sowed last fall.
Unluckily, only a stunted plant has survived the winter, and this spring I sowed it again.
However the autumnal onion has rapidly developed, and I harvested it up while the other ones will continue to grow during the summer.
I served together the sculpit with the onion as a vegetarian course.
Sculpit omelette with onion gratin
 Sculpit omelette
Boil a cup of sculpit leaves for a few minutes, drain and mix with a beaten egg and a tablespoon of grated cheese of your choice.
Cook the omelette normally, turning when golden brown.
 Onion gratin
Peel a fresh onion and cut it into four segments. Place in a foil and drizzle with a little olive oil, Mediterranean Aromatic Mixture (or another similar mixture like italian seasoning mix) and grated cheese.
Close the foil and grill in the oven for 15-20 minutes.
Notes
The doses are for one person.
For the gratin is better to use a fresh onion: it will be more digestible and tasty.
This post joins to Harvest Mondays.
 One year ago: Baked pasta with tuna, zucchini and thyme
Two years ago: Hot Watermelon Gaspacho
Three years ago: Zucchini and Sage Patties
Four years ago: Mozzarella Salad with Herbs
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