Omelettes with avocado, Parmigiano Reggiano and aromatic herbs
Serves 4
6 eggs
40 ml milk
30 g Parmigiano Reggiano, grated
chives
salt and pepper
1 avocado
1 bunch of arugula
120 g slivers of Parmigiano Reggiano cheese
30 g butter
pink pepper kernels
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In a bowl, beat eggs, Parmigiano Reggiano and milk with a fork; add salt and pepper and flavour with some strands of chives cut into rounds.
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Peel and halve the avocado, then cut each half into thin slices. Season it with salt and pepper.
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Heat up in a non-stick pan having a diameter of 12-15 cm, brush the bottom with butter and pour one fourth of the egg mixture. Cook on both sides, then form another 3 omelettes with the remaining mixture.
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Stuff every omelette with avocado, arugula and Parmigiano Reggiano slivers. Sprinkle with pink pepper kernels.
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CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
