First of all devote yourself to the mushrooms: wash them and cut them as you prefer, cubed or in strips they will be equally fantastic.
Then heat the oil in a frying pan with a clove of garlic and when it is golden add the mushrooms, then a sprig of chopped parsley. Cook until all the water has drained from the mushrooms and they are slightly stuck to the bottom. Finally, season with salt and pepper.
In the meantime, beat the 3 eggs in a bowl and add 2 tablespoons of milk and a handful of Parmesan cheese. Mix well and add salt and pepper to finish.
In a frying pan heat some oil, it should not be too cold nor too hot, and pour in the eggs. Cook over medium heat and when the eggs are cooked enough, but not quite ready, place the mushrooms and thin slices of scamorza on top of the omelette.
Close the omelette and let the cheese melt.
Here you have a creamy, tasty and stringy omelette to enjoy warm with a nice slice of toast! Enjoy!
