Recipes

Ingredients (for 6 portions)
6 eggs
4 green peppers cut in the length
1onion cut in slices
6 Kalamata olives cut in slices
150gr of cherry tomatoes
100gr of grated Melichloro HRYSAFI cheese
3 spoons of extra virgin olive oil
Little freshly cut parsley
Salt, freshly grated pepper

Heat the olive oil in a nonstick frying pan and add the onion and the green peppers until they shrivel. Add the cherry tomatoes and leave the pan on the heat until the liquids are absorbed. In a bowl, beat the eggs with salt and pepper and pour the mixture into the pan. Add the cheese and let the omelette cook at low heat. Serve the omelette whole or cut into pieces and sprinkle with parsley.