Roasted mushroom omelette


Roasted mushroom omelette


  • 150 g button mushroom and Pioppino mushroom
  • 2 eggs
  • 2 teaspoons spring onions
  • oil, salt and pepper

Roast the mushrooms for a few minutes with a little oil in a non-stick hot pan and add salt. Add the spring onion and wild garlic and pour on them the beaten and salted eggs.

Cook then serve immediately.