Omelettes with avocado, Parmigiano Reggiano and aromatic herbs

Main coursea few minutes12-18 months


Serves 4

6 eggs

40 ml milk

30 g Parmigiano Reggiano, grated


salt and pepper

1 avocado

1 bunch of arugula

120 g slivers of Parmigiano Reggiano cheese

30 g butter

pink pepper kernels


  1. 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.

  2. Peel and halve the avocado, then cut each half into thin slices. Season it with salt and pepper.

  3. 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.

  4. Stuff every omelette with avocado, arugula and Parmigiano Reggiano slivers. Sprinkle with pink pepper kernels.

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