Vegetable Omelette

INGREDIENTS

• 1 egg
• 50g of seasonal vegetables such as bell peppers, zucchini, onions… (previously sautéed in a pan with oil, salt, and herbs until soft and well cooked)
• 1 tablespoon of grated Parmigiano Reggiano D.O.P. cheese
• 1 pinch of salt
• Seasoning of choice 

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.