SPRING BARLEY AND MINT OMELET

FOR BARLEY: 250 g pearl barley, ½ kg. peas, 1 bunch of asparagus, 4 carrots, 1 onion, 3 tablespoons olive oil, some dandelion leaves, parmesan cheese, salt.

FOR THE FRITTATA: 4 eggs, an onion, a handful of mint leaves, olive oil, salt, (pepper).

Barley: wash the barley and cook it with 750 ml of cold water keeping the heat at a minimum, after 15 minutes add a little salt, after about 20/30 minutes, once the water has been absorbed, it is ready. Shell the peas, clean the asparagus, carrots and cut everything into rings. In a pan, put the oil and the sliced onion, add the other vegetables and stew for 15/20 minutes, adding a little hot water and a little salt. Add the already cooked barley, the Parmesan cheese and stir, garnish with dandelion

Mint omelet: in a pan greased with oil, brown the sliced onion, add the mint and the beaten eggs, a pinch of salt. Cook over low heat for 2 or 3 minutes with a covered pot.