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EPIROS TALAGANI AND ASPARAGUS OMELET

INGREDIENTS

  • 300 gr. asparagus, cleaned and steamed until soft
  • 5 eggs
  • 10 cherry tomatoes, halved
  • 100 gr. talagani cut into 4
  • 1 tbsp chives, finely chopped
  • Salt & black pepper
  • 1 tbsp butter
INGREDIENTS LIST

EXECUTION

Melt the butter in a frying pan. Place the asparagus in the pan and sauté for 2-3 minutes. Add the cherry tomatoes and sauté for further 2 minutes, until all the liquid has been absorbed. Beat the eggs with the chives, salt & pepper in a bowl. Add the talagani. Pour the egg mixture over the asparagus cooking the omelet for 2-3 minutes on each side.