De-shell and wash the broad beans.
Clean, wash and cut the spring onions into very thin round slices.
Strain the broad beans and weigh them de-shelled.
Place the spring onions into a wide frying pan (that will also accomodate the broad beans later. You can use a pot) with a little oil, until they tender and translucent.
Add the fresh broad beans, the grated cheese and the chopped parsley, season with salt and black pepper according to taste (it tastes great with chili, you can use hot paprika flakes) then add the white wine and let it evaporate (it takes 3-4 minutes).
As soon as it evaporates add half of the cup of water (if you happen to be boiling pasta in the next pot, use that water), turn down the heat and simmer over low heat and with the lid on the frying pan until the broad beans get tender. Halfway into cooking (or even sooner) add the rest of the water (if necessary add a little more later). When the broad beans are ready they should have a little sauce. But just a little. (The process should take about 30-35 minutes, so, be sure to try them to see if they are ready).
Beat the eggs in a bowl (Additional tips [1]).
Empty the content of the frying pan into the same bowl (dont' leave out anything, not even a drop of their sauce), mix well and
Empty in a non-stick frying pan, lightly brushed with a little oiil.
In order to fry the omelette (or better the frittata, since all the ingredients are mixed together before you pour them into the frying pan) follow the instructions for omelettes.
