500 g wild herbs (silene, taraxacum, mallow, nettle, hops)
50 g grated Parmigiano Reggiano DOP cheese
1/2 glass Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
20 ml milk
Salt to taste
Pepper to taste
Olio EVO DOP Terre di Siena as needed
Heat two tablespoons of Olio EVO DOP Terre di Siena in a pan, add the herbs, half a glass of water and cook for a few minutes, until the water has been absorbed. Pour half a glass of Conegliano Valdobbiadene Prosecco Superiore DOCG Brut. In a bowl, beat the eggs with salt, pepper, milk and Parmigiano Reggiano DOP, then add the herbs.
Pour into the pan and cook the omelette, turning halfway through cooking. Serve hot.