Green Pea Omelette Veneto Style (Veneto)

Ingredients

Butter- 4 tbsps

Onion, finely chopped - 1 small

Diced ham - 1/2 cup

Florence fennel, shredded - 1 small bulb

Shelled green peas - 2 cups

Salt and pepper

Eggs - 6

Parsley, finely chopped - 2-3 sprigs

Melt half the butter and saute the onion, ham, fennel and peas for a few minutes. Sprinkle with salt and pepper, add a little boiling water or stock, and simmer until the fennel is tender - by which time all the other ingredients in the pan will also be cooked.

Beat the eggs lightly with a pinch of salt in a large frying pan. Pour in the egg mixture and fry until the underside is set and golden brown. Turn the omelette out on to a large plate and slip it back into a pan to brown the other side. Serve flat, not folded over like a french omelette.

Serves 3-4