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!
Recipe by: Tourist office Partschins/Parcines