Creamy mushroom Omelette with mozzarella
Clean and cut the mushrooms. Cook them in a pan for 5 minutes with the chopped garlic clove and plenty of oil, then add the white wine and let it evaporate.
Meanwhile, cut the mozzarella into thin strips.
In a bowl, break and beat the eggs with a fork, add nutmeg, salt and pepper.
Melt the butter in a skillet. When it starts to fry, pour a quarter of the beaten eggs and cook over medium-low heat for 2 minutes. Pour a quarter of your mushrooms and a quarter of the mozzarella in the center of the omelette and close it in a shape half moon.
Leave to cook for another 3 minutes over low heat then repeat the operation for the other 3 portions of omelet.
Add chopped chives.
For 2 servings
mixed fresh mushrooms
clove of garlic
of dry white wine
tbsp olive oil