- 100 g EPIROS Talagani, cut into 4
- 300 g asparagus, cleaned and steamed until soft
- 5 eggs
- 10 cherry tomatoes, halved
- 1 tbsp chives, finely chopped
- Salt & black pepper
- 1 tbsp butter
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 EPIROS Talagani. Pour the egg mixture over the asparagus and cook the omelet for 2-3 minutes on each side.