Northern Primorska regional cuisine has always been enriched by a variety of wild and cultivated herbs, which grew in the fields and by the edges of gardens. Eggs were saved for holidays or special occasions, but since the whole region had an abundance of eggs, housewives would sell the eggs or use them to trade for other ingredients. Omelettes have specific microlocation
varieties, not just in terms of their specific ingredients but also their thickness. Specific ingredients were determined by nature’s offerings during certain periods. If an omelette was desired during winter times, there was usually a chunk of sausage or meat added.
1. In a large bowl, beat the eggs, add the flour, salt, chopped herbs and some milk as needed.
2. Fry the egg mixture in the butter. Don’t forget to turn several times to ensure it is also done on the
3. When done, serve with the prosciutto or pepperoni