Omelette with vegetables


- 1 egg

- 50 g of seasonal vegetables such as peppers, courgettes, onions (previously browned in a pan with oil, salt and aromatic herbs until soft and well cooked)

- 1 tablespoon of Parmigiano Reggiano DOP

- 1 pinch of salt, pepper and herbs to taste

Beat the eggs in a bowl with a whisk, add the salt and Parmigiano Reggiano; finally, add the cooked vegetables and mix well. Put a drizzle of olive oil in a non-stick pan and let it heat for a few seconds, then pour the mixture onto the pan and stir until it is half cooked. Now stop mixing the mixture and using a spatula to give a nice round shape to the omelette. Make sure the omelette does not stick to the pan and using a lid turn the omelette upside down to cook the top as well.
Serve on a large serving plate and enjoy your meal! We recommend combining the pepper and onion omelette with a few drops of 12 year old ABTM and the zucchini omelette with a few drops of extra aged ABTM.

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Via Mavora 154,
Castelfranco Emilia.

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