Bean and Mushroom Omelet (Truita amb trampa)
Four servings: 6-8 eggs; 125 g of canned white beans; 100 g
of canned mushrooms cut into slices (assorted fresh ones are a
good idea, too); 2-3 tbsp of olive oil; salt & ground pepper.
Preparation: Slightly fry the mushrooms with some oil (not in
excess); after 5 minutes of cooking, add the beans and continue
the cooking for another 5 minutes, and also add some salt to
taste, and reserve somewhere to cool a bit. Whisk the eggs with
a pinch of salt, add the mushrooms and beans and move the
mixture to an anti-adherent frying pan with some oil on a mild
fire to get warm; spread the oil well on the surface and discard
the excess of it. Now, pour the mixture of ingredients in the
frying pan; use a wood spatula to stir a bit the ingredients, so as
to allow the eggs to set with the solid stuff, and press down the
edge of the omelet, with the aim of "shaping it" round.
Now, take a big plate (to be used as a omelet turner), wider than
the diameter of the frying pan, put it on the pan, as if it was a lit,
put one of your hands flat on the plate, hold the handle of the
pan with the other, raise both things (plate and pan) vertically
and turn the pan 180º (now the bottom of the pan is looking to
the ceiling). Pres the edge of the omelet with spatula (as to
round it). The faces of the omelet must have a brown color, so it
is necessary to repeat this process.