Primosale Omelets
6
medium eggs
250 g
of Primosale Longo with or without Lactose
8
fresh baby spinach leaves
4
tablespoons of grated Parmesan
2
tablespoons of milk
Salt and pepper to taste
La preparazione della ricetta
1
Crack the eggs into a bowl and beat together with the salt, pepper, and milk. Line the ceramic ramekins with parchment paper and distribute the egg mixture evenly.
2
Cut the Primosale into small cubes and place them on the beaten eggs, pressing them down slightly. Wash and dry the baby spinach, chop it, and distribute it over the surface of the omelets along with the grated Parmesan.
3
Press down gently to partially cover the spinach with the egg. Bake the Primosale omelets at 180°C for about 30 minutes, until they are puffed and golden.
