Old Liben recommends:

Whole-Milk Omelette with Yellow Cheese (Kashkaval), Olive Oil and Olives

Cooking time: 10 minutes

Products:

• 3 eggs
• 100 grams of OLD LIBEN Cow’s Milk Yellow Cheese (Kashkaval)
• 2 small tomatoes and a bigger one (about 300 grams).
• 10 olives (50 grams)
• 1 spoonful of olive oil

Cooking:
The eggs are whipped into homogenous mess. The olives are removed from the stones and cut into strips. The yellow cheese (kashkaval) is finely grated. The tomatoes are cut into circles. Some of the egg mess (enough to cover the bottom) is poured into a hot Teflon frying pan, preliminarily greased with olive oil. Half of the yellow cheese (kashkaval) is spread upon it; then tomato circles are added, followed by the olives and the remaining part of the egg mess. Little by little the other part of the finely grated yellow cheese (kashkaval) is added. Three minutes later the omelet is turned upside down with a wooden spoon. A minute or two after that it is taken away from the fire. The meal is garnished with parsley leaflets. Depending on your taste, you could flavor the omelet, powdering some black pepper or parsley upon it, while it’s still hot.