Egg omelette with porcini mushrooms

A pan fried omelette of eggs and spices, stuffed with sauteed porcini mushrooms. A tip for a great breakfast or dinner.

Ingredients:

12 pcs of egg 400 g of small porcini mushrooms 4 tsp butter 1 tbsp butter under mushrooms pinch of ground cumin ground white pepper a handful of chopped parsley salt

Procedure:

Clean, wash, let dry and cut the mushrooms into thicker slices or pieces, then sauté in a deeper pan in melted butter, reduce the flame, season with cumin, salt and simmer under a lid in their own juices for 5-10 minutes

.In a bowl, whisk 3 eggs with salt with a fork to combine, pour into the melted butter and let it solidify for a while, then scrape a few times with a wooden spoon from the edges to the center so that it is evenly cooked through and finally cover with a quarter of the sauteed porcini mushrooms

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Slightly pepper the half-fried omelette, sprinkle with finely chopped parsley, fold part of it over and transfer to a plate

Serve all the omelettes in this way one by one.