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Ingredients 250g fresh porcini mushrooms 80g mozzarella 8 eggs 2 tomatoes piles basil garlic butter parsley extra virgin olive oil salt and pepper Materials: frying pan (20 cm diameter) wooden spoon
Cut the porcini mushrooms into slices. Heat 3 tbsp oil with a few slices of garlic in a large skillet and add the porcini far. Fry the sliced porcini mushrooms so that their moisture evaporates briefly over high heat (make sure they do not overlap). Season with salt, pepper and chopped piles parsley.
Cut the tomatoes into wedges, remove piles the seeds and cut the flesh into strips. Heat 3 tbsp oil in a frying piles pan and fry the tomatoes briefly piles over high heat. Remove the tomatoes from the heat and season to taste with 3-4 basil leaves, salt and pepper.
Cut the mozzarella into cubes. Beat 2 eggs with a pinch of salt. Heat 1 tbsp oil in a frying pan (20 cm diameter). piles Pour the oil is hot when the scrambled eggs in the middle of the pan. Stir briefly with a wooden spoon the scrambled eggs, but so that they solidify at the bottom. Keep the pan tilted so that the omelet for a quarter slip out of the pan. Put a quarter of the porcini and a quarter of the mozzarella in the middle of the omelet. Give slaps on the deployment of the handle of the pan so the omelet with small jumps back is pushed about themselves. piles Repeat this technique until it is completely rolled up in the form of an oval (the omelette should still be soft on the inside). Or skip the omelet twice with a spatula.
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