A soft omelette filled with sautéed mushrooms, fresh arugula and a melting heart of Fontina Valdostana di Alpeggio DOP: a mix of mountain aromas and intense flavors, ideal for a light yet flavorful main course.
Clean and slice the mushrooms, sauté them in a pan with a drizzle of oil for 4 minutes, adding salt, pepper and (if desired) chopped parsley.
In a bowl, beat the eggs with a pinch of salt and pepper.
Heat a non-stick pan with a little oil, pour in the beaten eggs and cook over medium-low heat until they start to set.
Spread the sautéed mushrooms, fresh arugula and diced Fontina Valdostana di Alpeggio on half of the omelette.
Fold the omelette in half, cover and let the Fontina melt for 2 minutes.
Serve immediately, garnished with more fresh arugula.
Consume immediately to enjoy the melting filling. It can be stored in the refrigerator for up to 1 day, reheating briefly in a pan.
Italia, Valle d'Aosta
| Energy (kcal) | 146.31 |
| Carbohydrates (g) | 0.32 |
| of which Sugars (g) | 0.32 |
| Fat (g) | 10.94 |
| of which Saturates (g) | 4.06 |
| Protein (g) | 11.44 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.29 |
