👨‍🍳 作り方

1. 1

   In a skillet, cook the crumbled llonganissa over medium heat until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.

2. 2

   Add the chopped onion and minced garlic to the skillet with the llonganissa fat. Sauté until the onion is softened and translucent.

3. 3

   Add the sliced wild mushrooms to the skillet and cook until they have released their liquid and are tender and lightly browned.

4. 4

   In a separate bowl, whisk together the eggs, milk, chopped parsley, salt, and pepper until well combined.

5. 5

   Add the cooked llonganissa and sautéed mushroom mixture to the egg mixture and stir gently to combine.

6. 6

   Heat the olive oil in a non-stick skillet over medium heat. Pour the egg and filling mixture into the skillet.

7. 7

   Cook the omelette for about 5-7 minutes, or until the edges are set and the bottom is golden brown. Gently lift the edges with a spatula to check for doneness.

8. 8

   Carefully fold the omelette in half using a spatula. Cook for another 1-2 minutes until the inside is fully cooked and any optional cheese is melted.

9. 9

   Slide the omelette onto a serving plate and serve immediately.