Ingredients (for 4 people)
6 eggs, 150 gr. fresh Murazzano Perla, a bunch of hop shoots, a piece of spring onion or shallot, a knob of butter, olive oil, salt and pepper as needed.
Cut the Murazzano Perla into thin slices. Clean the hops by removing the tough part, wash them and chop them. Chop the onion and fry it in the pan with the butter and two tablespoons of olive oil, add the hops and continue to fry for a few minutes. Meanwhile, beat the eggs with the cheese, adding some salt and pepper. Pour the egg mixture in the pan over the vegetables, stir for a moment and cook the omelette, turning it halfway through cooking. To obtain a lighter version, but just as good, put the mixture in a baking pan and bake it in the oven at 180-190°C.
NB: The hops can be replaced by any vegetables that harmonise well with the omelette and cheese: spinach, nettles, asparagus ... Hot or cold, the omelette is a great solution for quick lunches, tasty snacks and it cannot miss during the classic Easter Monday picnic.