Omelet with Sheep Cheese

Coarsely grate half of the feta cheese, crumble the rest. Beat the eggs with a fork (here in Frankfurt people say: verkleppern). Season with a little salt. Fold in the grated sheep’s cheese and coarsely chopped mint. Heat the fat. Pour the egg mixture into the frying pan. Cook over medium heat for about four minutes. Top omelet with remaining feta cheese and toss together. Serve immediately.

Serve with: cucumber salad

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