Vitamin D, as evidenced by recent scientific research, is antiviral and helps the immune system to fight and get rid of viruses more easily, especially if they affect the respiratory tract. For this reason, today we offer a very tasty recipe to fill up on vitamin D! In fact, vitamin D is also contained in foods such as mushrooms, eggs and cheeses. So, here is the omelette with mushrooms and crescenza, with a creamy and delicious filling, which will please everyone. Crescenza is a soft cow’s milk cheese that is also good for lactose intolerant people since its lactose content is limited (around 2 grams per 100 grams of product).
13 tablespoons of semi whole grain wheat flour
500 ml of soy milk
300 grams of fresh mushrooms, shiitake or champignon
Extra virgin olive oil
In a bowl, pour the flour. Gradually add the milk until you get a smooth batter. Add one egg at a time, if necessary add more milk, the dough should be fluid. Add a pinch of fine ground salt. Let the batter rest for a couple of hours, stirring occasionally. Prepare the filling now. Clean the mushrooms with a damp cloth. Cut the mushrooms into slices. Slice the leek. In a pan, brown the leek with a tablespoon of extra virgin olive oil and two of water. Add the mushrooms, close with the lid and leave to cook for a couple of minutes until the mushroom water has formed. After this time, remove the lid, stir and cook for five minutes. Now prepare the omelettes. Heat a non-stick or cast iron pan lightly greased with oil. Pour a large ladle of batter, turning the pan distribute the dough over the entire surface of the pan, cook on medium heat for a couple of minutes. Flip the omelette and cook on the other side. Arrange the omelette on a baking pan and leave in a hot oven. Continue like this until all the ingredients are used up. Spread the omelettes with crescenza cheese and distribute the mushrooms. Fold the omelettes on themselves, if you want them hotter you can pass them in the oven at 160° C for four minutes.