This omelet is from Italy. Serves 4.
1/4 lb. butter or margarine
1 T. olive oil
1 lb. onions, peeled and thinly sliced
6 eggs, well beaten
V.S.P. Melt butter in a 12-inch skillet over medium heat, add oil. Add onions, cover skillet and simmer about 15 minutes until thoroughly wilted. Remove cover, increase heat and sauté onions until delicately brown. Add eggs, salt and pepper to taste. Distribute onions evenly, and when omelet has formed, place under broiler until golden-brown. Cut as a pie and serve with potatoes and a green vegetable.