Fried eggs with hops

INGREDIENTS FOR 4 PEOPLE

100 g of hop tops
6 eggs
1 fresh spring onion
1 clove of garlic
5 tablespoons of extra virgin olive oil
salt
pepper

PREPARATION:

Wash the tops of hops, dry and cut them into pieces about 3 cm long; peel garlic and spring onion and chop finely. Put the mixture in a pan for omelettes with oil, add flavor, then add the tops of hops. Cook over low heat and pour, if necessary, a drop of hot water; lightly salt, then add the beaten eggs, to which you have added a pinch of salt and a pinch of pepper. Let bind on both sides; the omelette can be served hot or cold.

The omelette with hops was widespread especially in the area of Terni. In dialect they call hops li lupari.

Courtesy of Calzetti & Mariucci