OMELETTES WITH DRIED TOMATOES, FIORE SARDO AND THYME

With the release spray, spray a 6-muffin mould, remove the excess with paper towel. The release spray guarantees an optimal result, if you don't have it, you can grease the mould with butter.

Shell the eggs, one at a time, into a small bowl and beat them a little with a fork.

Pour each egg into the mould, one per cavity.

Drain the dried tomatoes and cut them into thin strips, put them on the eggs evenly.

Take the sprigs of thyme, well washed and dried, and holding them between thumb and forefinger, detach the leaves and place them on the eggs.

With a potato peeler, obtain flakes from the Fiore Sardo pecorino and arrange them on the eggs. Adjust with salt and freshly ground pepper and stir with a fork to amalgamate.

Cook the omelettes in the preheated oven at 175° for a time between 20 and 30 minutes, depending on the type of result you want to obtain.

With a shorter time, the heart will remain softer, if not even melting, going on with cooking it will gradually become firmer. Take out of the oven, transfer to serving plates and serve immediately.