In a bowl, beat the two yolks with a pinch of salt and 2 tablespoons of grated parmesan until obtaining a frothy and smooth mixture. Melt a teaspoon of butter in a pan. Pour the mixture then on one half spread the pieces of cheese and ham, then top with the mushrooms. Cook for a few minutes and shake the pan so the mixture does not stick, then in one sharp movement close the omelette in 2 parts forming a crescent shape. Plate and serve.
- 2 eggs
- 2 slices of ham cut into pieces
- cheese cut into pieces
- 2 tablespoons grated parmesan
- Polli button mushrooms in oil