Home > Recipes > Omelets with avocado, Parmigiano Reggiano and aromatic herbs

Omelets with avocado, Parmigiano Reggiano and aromatic herbs

CourseMain course

TimeA few minutes

Ingredients

Serves 4

6 eggs

1.35 fl oz/40 ml milk

1 oz/30 g Parmigiano Reggiano, grated

A few chives, finely chopped

Salt and pepper to taste

1 avocado

1 bunch arugula

4 oz/120 g Parmigiano Reggiano cheese, in slivers

1 oz/30 g butter

Pink peppercorns

Prepare this recipe with

12-18 months maturation

Preparation

In a bowl, beat eggs, Parmigiano Reggiano and milk with a fork; add salt and pepper and flavor with finely chopped chives.
Peel and halve the avocado, then cut each half into thin slices. Season it with salt and pepper.
Heat a small (5 to 7-inch diameter) nonstick frying pan and brush with butter. Pour in a quarter of the egg mixture and cook the omelet on both sides; repeat to make four omelets.
Stuff every omelet with avocado, arugula and Parmigiano Reggiano slivers. Sprinkle with pink peppercorns.