Ova Sfongia Ex Lacte

Crack the eggs into a mixing bowl, add a pinch of salt, and beat them thoroughly until the yolks and whites are fully combined.

Pour in the milk and whisk the mixture together until smooth and uniform, creating a loose, pourable batter.

Heat a generous drizzle of olive oil in a wide skillet or pan over medium-low heat until the oil shimmers but does not smoke.

Pour the egg and milk mixture into the pan, spreading it evenly to form a single round layer resembling a thick pancake or fritter.

Cook undisturbed over medium-low heat until the edges are set and the top surface appears mostly firm but still slightly soft in the center.

Carefully flip the egg sponge using a wide spatula and cook the second side until just golden and fully set throughout.

Transfer the finished egg sponge to a serving plate and immediately drizzle generously with honey while it is still warm.

Finish the dish with a light dusting of freshly ground black pepper over the top and serve warm.