Ingredients
- 250 g field herbs (borage, watercress, dandelion, fennel)
- 80 g Sbrinz cheese
- 50 g milk
- 8 eggs
- balsamic vinegar
- extra virgin olive oil
- salt
For the recipe of wild herb omelette with Sbrinz, wash the herbs and scald them in a pan with 2 tablespoons of oil for a couple of minutes, then wet them with a spoonful of water, cover them and cook them for another 2 '.
Salt the herbs at the end of cooking and season them with a spoonful of balsamic vinegar. Grate the Sbrinz with the large hole grater. Mix the eggs with the vegetables, add the Sbrinz, the milk, then season with salt. Heat a tablespoon of oil in a pan (ø 24 cm), pour the egg mixture, stir it with a spoon to distribute the vegetables evenly, cover and cook over medium heat for 6-7 '.
Turn the omelette over and cook it on the other side, for another 3-4 minutes, uncovered. Serve the hot omelette, or lukewarm, cut into wedges.
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