Breakfast raclette with CAMBOZOLA
Ingredients for four servings
100 g CAMBOZOLA
3 eggs
50 ml milk
1 zucchini
100 g mushrooms
olive oil to taste
chives to taste
salt and pepper
Preparation
1. Wash the zucchini and cut into thin slices. Clean the mushrooms and cut into thin slices. Whisk the egg and milk together in a bowl, season with salt and pepper, and set aside. Cut the CAMBOZOLA into small pieces.
2. Heat the raclette grill plate. Lightly grease the raclette pans in order to prevent the omelet from sticking. Place a portion of the beaten eggs in each pan followed by the zucchini slices, CAMBOZOLA pieces, and mushroom slices. Place the pans under the raclette grill until the egg has set and the cheese has melted. Serve the raclette omelet straight from the pans, and garnish with chives.
