Omelet with mushrooms and cheese

Heat butter in a frying pan

Saute the mushrooms with the garlic squeezed for about 5 minutes

Season with salt and pepper and cook until mushrooms are brown

Remove from heat

Cool and mix with ricotta

Beat the eggs lightly and fry in butter for 2-3 minutes on each side of the omelet

Cool the omelette slightly, place the filling on one edge and roll

Bon Appetit!