Omelette with mushrooms, arugula, and Fontina Valdostana Alpeggio

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 start to set.

4. STEP 4 OF 6

   Spread the sautéed mushrooms, fresh arugula, and diced Fontina Valdostana 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

Analysis

Macronutrients (100 gr)