Fluffy omelette with Fontina Valdostana DOP, aromatic herbs, and cherry tomatoes

Preparation

1. STEP 1 OF 6

   Break the eggs into a bowl, add the milk, salt, and beat vigorously with a whisk until you obtain a homogeneous and airy mixture.

2. STEP 2 OF 6

   Cut the Fontina Valdostana DOP into small cubes to facilitate melting. Wash and cut the cherry tomatoes in half.

3. STEP 3 OF 6

   Heat the butter in a cast iron (or non-stick) pan over medium heat. Add the crushed garlic and remove it as soon as it turns golden. Pour in the eggs and cook without stirring for about 1 minute.

4. STEP 4 OF 6

   When the edges start to set, distribute the Fontina Valdostana DOP on one side of the omelette, sprinkle with some of the chopped aromatic herbs and a dash of pepper.

5. STEP 5 OF 6

   Fold the omelette in half, cover with a lid and cook for another 2-3 minutes, until the center is gooey and the shell is slightly golden.

6. STEP 6 OF 6

   Serve immediately, garnishing with the remaining cherry tomatoes, fresh basil leaves, and a sprinkle of aromatic herbs. Add another pinch of black pepper to taste.

Suggestions

• For a sweet-savory contrast

• For a sweet-salty contrast

General Information

Analysis

Macronutrients (100 gr)