Method
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01 /
Beat the eggs with the Parmigiano Reggiano, cream and a pinch of salt in a bowl until the mixture is smooth.
Put a small pan on the heat and heat it with a drizzle of extra virgin olive oil and a knob of butter. The addition of oil serves to prevent the butter from burning.
Add the beaten eggs and cook over a medium heat until a light browning forms on the side in contact with the pan, do not go further with cooking, the omelette should be cooked quickly.
Tilt the pan, tapping the handle to help you fold the omelette.
If you do not have the manual skills, you can fold the omelette with the help of a spatula.
When the omelette has reached its characteristic shape, serve it up, transferring it onto serving dishes.
Make a cut on the surface of the omelette and stuff with the desired amount of mushrooms.
You can use the mushrooms you like best, even mixing different varieties as we have suggested. Both ‘trifolati’ mushrooms with extra virgin olive oil and sautéed mushrooms with butter are fine.
Ingredients
Sautéed or ‘trifolati’ (cooked in olive oil, garlic and parsley) mushrooms in quantities to your liking
2 eggs
10 g Parmigiano Reggiano
10 ml fresh cooking cream
5 g extra virgin olive oil
10 g butter
Salt
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