Omelettes with avocado, Parmigiano Reggiano and aromatic herbs
40 ml milk
30 g Parmigiano Reggiano, grated
salt and pepper
1 bunch of arugula
120 g slivers of Parmigiano Reggiano cheese
30 g butter
pink pepper kernels
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.
Peel and halve the avocado, then cut each half into thin slices. Season it with salt and pepper.
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.
Stuff every omelette with avocado, arugula and Parmigiano Reggiano slivers. Sprinkle with pink pepper kernels.