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Thin omelets rolled with peas and emmental

4 servings
5 min
10 min
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Thin omelets rolled with peas and emmental


  • 8 eggs
  • 80 g of Emmental Portion
  • 4 large basil leaves
  • 80 g of peas
  • Salt pepper


  1. Bring a pan of salt water to the boil and immerse the peas. Cook for 5 minutes.
  2. Beat the eggs in omelette. Salt, pepper.
  3. Heat a pan. Pour half of the eggs to make a thin omelet. Spread half of the peas and cook on low heat.
  4. Remove from heat and repeat with eggs and peas.
  5. Divided the chopped basil and grated Emmental cheese.
  6. Roll the omelets. Cut them in half and serve them lukewarm or cold with a salad.


Montagnon Raw Milk Emmental

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