Roasted mushroom omelette

Ingredients:

150 g button mushroom and Pioppino mushroom
2 eggs
2 teaspoons spring onions
oil, salt and pepper

Preparation:
Roast the mushrooms for a few minutes with a little oil in a non-stick hot pan and add salt. Add the spring onion and wild garlic and pour on them the beaten and salted eggs.

Cook then serve immediately.