Omelette with mushrooms, arugula, and Fontina Valdostana di Alpeggio

Name: Omelette with mushrooms, arugula, and Fontina Valdostana di Alpeggio
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: Italia
Ingredients: 4 units Eggs; 80 g Fontina Valdostana Alpeggio DOP; 120 g Fresh champignon mushrooms; 40 g Fresh arugula; 15 ml Extra virgin olive oil; 2 g Fine salt; to taste Black pepper; to taste Fresh parsley (optional)

@vandelli-formaggi

Category: Breakfast

A fluffy omelette filled with sautéed mushrooms, fresh arugula, and a melting heart of Fontina Valdostana di Alpeggio DOP: a mix of mountain aromas and intense flavors, ideal for a light yet flavorful main course.

Difficulty: Easy

Cooking time: 6 minCooking: 6 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

@vandelli-formaggi

Ingredients

No. Servings

Eggs4units
Fontina valdostana alpeggio dop80g
Fresh champignon mushrooms120g
Fresh arugula40g
Extra virgin olive oil15ml
Fine salt2g
Black pepperto taste
Fresh parsley (optional)to taste

Preparation

STEP 1 OF 6
Clean and slice the mushrooms, sauté them in a pan with a drizzle of oil for 4 minutes, adding salt, pepper, and (if desired) chopped parsley.
STEP 2 OF 6
In a bowl, beat the eggs with a pinch of salt and pepper.
STEP 3 OF 6
Heat a non-stick pan with a little oil, pour in the beaten eggs, and cook over medium-low heat until they begin to set.
STEP 4 OF 6
Spread the sautéed mushrooms, fresh arugula, and diced Fontina Valdostana di Alpeggio over half of the omelette.
STEP 5 OF 6
Fold the omelette in half, cover, and let the Fontina melt for 2 minutes.
STEP 6 OF 6
Serve immediately, garnishing with more fresh arugula.

General Information

Storage notes

Consume immediately to enjoy the melting filling. It can be stored in the refrigerator for up to 1 day, reheating briefly in a pan.

Origin

Italia, Valle d'Aosta

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	146.31
Carbohydrates (g)	0.32
of which Sugars (g)	0.32
Fat (g)	10.94
of which Saturates (g)	4.06
Protein (g)	11.44
Fiber (g)	0.52
Sale (g)	0.29

Proteins
11.44g·49%
Carbohydrates
0.32g·1%
Fats
10.94g·47%
Fibers
0.52g·2%

Omelette with mushrooms, arugula, and Fontina Valdostana di Alpeggio

@vandelli-formaggi

Category: Breakfast

Difficulty: Easy

Cooking time: 6 minCooking: 6 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

Preparation

STEP 1 OF 6

Clean and slice the mushrooms, sauté them in a pan with a drizzle of oil for 4 minutes, adding salt, pepper, and (if desired) chopped parsley.

STEP 2 OF 6

In a bowl, beat the eggs with a pinch of salt and pepper.

STEP 3 OF 6

Heat a non-stick pan with a little oil, pour in the beaten eggs, and cook over medium-low heat until they begin to set.

STEP 4 OF 6

Spread the sautéed mushrooms, fresh arugula, and diced Fontina Valdostana di Alpeggio over half of the omelette.

STEP 5 OF 6

Fold the omelette in half, cover, and let the Fontina melt for 2 minutes.

STEP 6 OF 6

Serve immediately, garnishing with more fresh arugula.

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

Energy (kcal)	146.31
Carbohydrates (g)	0.32
of which Sugars (g)	0.32
Fat (g)	10.94
of which Saturates (g)	4.06
Protein (g)	11.44
Fiber (g)	0.52
Sale (g)	0.29

Proteins
11.44g·49%
Carbohydrates
0.32g·1%
Fats
10.94g·47%
Fibers
0.52g·2%