Clean and rinse endive, blanch in boiling hot salted water for 2 minutes, cool and drain well.
Chop kitchen herbs and 1 onion.
Heat 3 tbsp olive oil in a frying pan, sauté kitchen herbs and onion.
Squeeze leaf lettuce firmly, cut into narrow strips.
Cook ¾ of it together with onion and herbs for 10 min.
Season with 1 tsp salt, juice of one lemon, pepper and grated nutmeg.
Mix 3 eggs with 3 tbsp Parmesan cheese.
Pour over the vegetables, mix gently and fry at a very moderate temperature.
Remove from frying pan and cool a tiny bit.
Bring 1 I beef broth to a boil.
Cut omelet into narrow strips.
Add to clear soup with remaining lettuce strips, heat and bring to table on the spot.
clear soup with herb omelet (Liguria) Use borage instead of lettuce for the soup!
Time needed : 45 min
Our tip: Fresh chives are much more aromatic than dried ones!
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