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Roubine de Noyan and chorizo omelet

4 portions


  • 6 eggs
  • 30 ml (2 tbsp.) fresh herbs of your choice (tarragon, basil, chives, parsley), chopped
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp.) butter
  • 4 green onions, chopped
  • 250 ml (1 cup) chorizo, sliced
  • 180 g (6 oz) Roubine de Noyan cheese
  • 250 ml (1 cup) cherry tomatoes, quartered


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  • Preheat the oven to 375 °F (190 °C).
  • In a bowl, beat the eggs with half the herbs and some water. Season and set aside.
  • Slice the Roubine de Noyan into 0.5 cm (¼ in.) thick slices.
  • In an oven-proof skillet, melt the butter and brown the green onions with the chorizo.
  • Pour the eggs into the skillet and stir for 1 to 2 minutes.
  • Top with cheese slices and continue baking for 5 to 7 minutes.
  • Remove from the oven, top with cherry tomatoes and the remaining herbs. Serve.

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