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Mish-mash

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients:

2 servings

2-3 tomatoes

3-4 red peppers

1 onion

2-3 tbsp oil

2 tbsp finely chopped parsley

150 g ALBENA^® cheese

2 eggs

Method:

Cut the onions and fry them until they start to brown. Add the finely chopped peppers and tomatoes. Cook for several minutes. Then add the eggs, the cheese (the cheese should be previously crumbled with a fork) and the parsley. Quickly stir the mixture and fry for several more minutes.