Red Onion and Ricotta Omelet

This rustic staple from Calabria relies on the natural sweetness of Tropea onions, which soften into a jammy, crimson base against the creamy pockets of fresh ricotta. It is a versatile dish, equally at home served in warm wedges for a mid-morning snack or sliced into cool cubes for an evening antipasto. The sharp saltiness of pecorino balances the eggs, creating a savoury, substantial texture that feels both nourishing and refined.

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