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gnamy Omelette Appennino recipe side dish
Omelette Appennino
a side dish by David Müller
5

 15 minutes

    Ingredients:

  • 2 eggs
  • 80 grams of red onion
  • 100 grams of Porcini mushrooms
  • 10 grams of parsley
  • 2 spoons of olive oil
  • 1 pinch of salt
  • 1 garlic clove

    Directions:

  1. Sprinkle an heating pan with oil and put in the washed and sliced porcini remembering to wheel on and off.
  2. Make some onion rings or slices, shred the parsley and slice the garlic.
  3. Now, conjoin the sliced garlic with the heating shrooms and crack two eggs in a separate pot.
  4. Join the parsley and the onion rings with the eggs and mix it up with a fork.
  5. Reduce the kettle intensity, pour the mix in the pan with cooked shrooms and seal with its cover for a minute.
  6. Turn the result in a flat dish.Buon appetito!
  7. Reduce the kettle intensity, pour the mix in the pan with cooked mushrooms and seal with its cover for a minute.
  8. Turn the result in a flat dish. Buon appetito!

Tipical winter omelette to keep us warm over the season. Another more caloric variant could be substitute or add #potatoes with porcini.