Diced omelette skewers, Grana Padano and tomatoes
500 g cherry tomatoes
200 g Grana Padano
2 spring onions
Extra virgin olive oil
Salt & pepper
PreparationCut the spring onions into rings and dice the aubergine.
Heat a drizzle of olive oil in a non-stick pan and let the spring onions brown lightly.
Add the aubergines and cook for a few minutes, add a ladle of water and cook until the aubergines are soft. Once cooked, add salt, pepper, the chopped parsley and Grana Padano.
Beat the eggs in a bowl with a pinch of salt and pepper, pour them in a pan, cover with a lid, and cook on low heat for 5 minutes. Turn the omelette over and cook it for 5 more minutes.
Once cooked, leave the omelette to cool before cutting it into cubes.
Prepare the skewers alternating the omelette cubes with slices of tomatoes.
Garnish with parsley leaves and serve immediately.