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Omelette with mushrooms, arugula, and Fontina Valdostana di Alpeggio

Omelette with mushrooms, arugula, and Fontina Valdostana di Alpeggio

@vandelli-formaggi

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: 6 min
Preparation: 10 min
Country: Italia

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

  1. 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.

  2. STEP 2 OF 6

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

  3. 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.

  4. STEP 4 OF 6

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

  5. STEP 5 OF 6

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

  6. 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

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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%