MENU

OMELET WITH EPIROS TALAGANI AND ASPARAGUS

INGREDIENTS

  • 100g EPIROS Talagani cheese, cut into 4
  • 300g asparagus, cleaned and steamed until soft
  • 5 eggs
  • 10 cherry tomatoes, halved
  • 1 tbsp chives, finely chopped
  • Salt & black pepper
  • 1 tsp butter

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 and salt & pepper in a bowl. Add EPIROS Talagani cheese.

Pour the egg mixture over the asparagus and cook the omelet for 2-3 minutes on each side.

ALTERNATIVELY YOU CAN USE:

Ήπειρος