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Beans and Mushrooms omelet ( Truita amb trampa) (76)

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 and add the mushrooms and beans, and,
next, place 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.
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