INGREDIENTS
1 bunch of chives
4 chicken eggs
40 g of Parmigiano Reggiano
1 tablespoon of lager
Salt
Freshly ground black pepper
Extra virgin olive oil
PREPARATION
Wash chives under running cold water, dab it with a paper towel and slice it with a knife into small pieces.
Meanwhile, break the eggs into a bowl and beat with a fork, mixing them together with the grated Parmesan, a teaspoon of beer, a pinch of salt and freshly ground pepper. Add the chives and mix well.
Warm over medium heat a large pan non-stick, just grease it and dry it with a paper towel.
Pour the mixture, stir and cook the omelette just low heat covered for a few minutes from the first side, checking the bottom with a spatula. When he took a nice golden-brown color turn and cook the second side also.
Serve at pleasure, hot, warm or cold.
