Mountain omelette with sheep’s cheese and fresh herbs
Ingredients (serves 2)
Omletă pufoasă, făcută cu ouă montane, brânză și verdețuri proaspete – mic dejun rapid, dar cu vibe de pensiune la munte.
- 4 mountain eggs (size M or L)
40–50 g crumbled cottage cheese or Telemea cheese
2 tablespoons milk or liquid cream
- 1 tablespoon oil or a small cube of butter
- 1 small bunch of greens (green onion/parsley/dill, to taste)
- salt and pepper, to taste
Steps
Prepare the omelette base
Break the eggs into a bowl, add the milk (or cream), salt and pepper, then beat them well with a whisk or fork until they become slightly foamy.
Cook the omelet over medium heat.
Heat the oil or butter in a non-stick frying pan over medium heat. Pour in the mixture and let it lightly stick to the edges, without stirring aggressively.
Serve immediately
Remove the omelet to a plate, sprinkle the remaining chopped greens on top and serve with toasted bread, tomatoes or fresh peppers.
Add the cheese and herbs.
Crumble the cheese and chop most of the greens, then fold them into the egg mixture, reserving a little green for decoration.
Fold or leave it "frittata" style
When the omelet has set around the edges but is still slightly creamy on the surface, you can fold it in half or leave it flat, like a small frittata. Reduce heat, cover the pan for 1–2 minutes.
