GROS oeufs NATURELS de poules en liberté - douzaine

Free-range chicken eggs

 RECIPE IDEA

Costa Rican omelet

For 2 or 3 people

5 large eggs
125 ml milk
Salt and pepper to taste
2 tablespoons butter
1/4 cup diced red onion
1 Les Fermes Valens chorizo, finely diced
1/2 red or green bell pepper, diced
4 sprigs cilantro, stems and leaves chopped
1 tomato, diced
1/2 cup grated Emmental cheese (optional)

Beat the eggs in a bowl with 125 ml of milk, salt, and pepper. Heat a 9-inch skillet over high heat, add the butter, and spread it around the pan as it melts, without letting it brown. Pour in the egg mixture and reduce the heat to medium. When the eggs begin to set at the bottom, spread the onion, chorizo, bell pepper, cilantro stems, and tomato over the omelet. Sprinkle with cheese and cover with a briefly warmed lid to melt the cheese. Fold the omelet over itself with a large spatula and slide onto a serving dish. Garnish with cilantro leaves.