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Hull walnuts and coarsely crush them.
Mince the onion finely and fry in a frying pan with 2 tbsp. oil until tender.
Beat eggs and salt and pour them into the pan.
Cook a few minutes and then turning the omelette upside down.
Dot with the gorgonzola cheese and chopped walnuts. Cover and cook on low heat a few minutes.
Walnuts Omelette
Serves two:
2 eggs
10 walnuts
1/2 onion
50g gorgonzola cheese
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