Wild garlic omelette

For 2 people

For the omelettes
1 bunch of fresh wild garlic
2 eggs
100 g wheat flour type 00
70 g milk
2 tablespoons butter
salt, pepper
a little olive oil

For the filling
100 g cooked ham from the Biohof Niedereben farm in Rabland/Rablà
50 g Aschbacher mountain cheese from the Algunder Sennerei (alpine dairy of Lagundo)
1 shallot
70 g fresh mushroom
1 tablespoon pine nuts (Pinoli)
1 peperoncino
1 tablespoon butter
50 g blue cabbage

Cut the ham and mushrooms into strips and fry them in the pan with the butter together with the finely chopped shallot, the peperoncino and the pine nuts. Season with salt and pepper and set aside.
Whisk the eggs well with the milk, melted butter and flour using a hand blender. Add the washed wild garlic, season with salt and pepper and mix finely.
Heat some olive oil in a shallow pan and fry the omelettes on both sides.
Top each omelette with the ham and mushroom mixture, place the mountain cheese on top and fold together. Bake in the oven preheated to 200° for 5 minutes and serve with finely cut red cabbage.

TIP: you can also use white asparagus instead of mushrooms: it tastes delicous!