Summary

Ingredients

• 40 g Goronzola
• 1 walnuts, alternatively heaped teaspoon ground almonds or hazelnuts
• 2 egg (s)
• 1 tablespoon parmesan, freshly grated, heaped
• salt
• pepper
• 2 tablespoon olive oil, extra virgin, cold-pressed, alternatively other fat

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Instructions

1. Cut the Gorgonzola into 1 cm cubes. Chop the inside of a walnut into small pieces. In a bowl, beat 2 eggs, 1 heaped tablespoon of freshly grated Parmesan, nuts, salt and pepper with a fork.
2. Heat 2 tablespoons of olive oil in a pan about 26 cm in diameter to medium temperature. Pour the egg mixture into the pan and swirl to distribute it evenly on the bottom of the pan. As soon as the egg mixture has set a little, spread the gorgonzola cubes on the omelette and use a kitchen spatula to beat in half and cook slowly over a low heat. This will melt the Gorgonzola. The omelette should therefore keep a soft consistency inside.
3. To make more omelets, multiply the ingredients, but cook them less thoroughly and keep them warm in an oven at 80 degrees in between.
4. Variation:
5. Mix in 1 finely chopped sage leaf or a pinch of nutmeg into the dough.
6. Annotation:
7. In Italy there are 3 types of Gorgonzola, which are sold in colored aluminum foil because of their better shelf life. Yellow is sweet (available from us as dolce or cremoso), green is sharp (piccante), blue is something in between green and yellow. Depending on which taste you prefer, the appropriate variety should be selected.