First of all, prepare the broth: wash and peel the vegetables, cut them into cubes (I finely chopped the onion and added it later) and put them in a pot with water, meat and a drizzle of oil.
Bring to a boil, then add the onion and cook for at least 30 minutes, then strain the broth to remove the meat and vegetables.
Meanwhile that the broth is cooking, go ahead and prepare the omelette: separate the yolks from the whites and whip the latter until stiff peaks.
Separately, work the egg yolks with parsley, flour and Parmesan.
Add the egg whites to the second mixture in 2-3 times, so as to incorporate them gently and without letting them disassemble.
Cook the final mixture in a large, lightly greased non-stick pan, just as if it were a normal omelette, turning it gently once it has congealed, so as to brown the second side as well.
Once ready, roll up the omelette and cut it into slices.
Put the broth on the plates, then arrange the omelette noodles inside.
The Frittatensuppe is ready: decorate with chives or parsley and serve.
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