Rustic omelette with toast
Instructions
Clean the mushrooms, wash them quickly and slice them up.
Fry them in a pan with 2 tablespoons of olive oil to the flame.
It takes five minutes.
Stir often and sprinkle the pretzels at the end of cooking.
Beat the eggs in a bowl with a pinch of salt.
Add the finely chopped parsley and add the mushrooms browned.
Heat a couple of tablespoons of oil in a very large pan, pour the mixture and then thicken the omelet on both sides.
When cooked, cut it into six portions.
Toast the bread and stuffed with fried slices, Eggplant and mushrooms drained.
Serve the rolls warm well.
Ingredients and dosing for 6 persons
- 12 slices of bread
- 6 eggs
- 400 g of fresh mushrooms
- 1 sprig of parsley
- 6 slices of grilled aubergines
- 100 g of under glass mushrooms in brine
- Olive oil extra virgin
- Salt