Ingredients

Servings 6

Preparation

8 minutes preparation + 8 minutes cooking

In a bowl beat the eggs with pepper and salt, then add the Parmesan cheese, the sardine fillets, previously boned, the mushroom slices and the artichoke wedges. Mix everything and pour the mixture into the pan with half of the butter cooked until hazelnut. Brown one side, remove the omelette by transferring it onto a plate, add the other half of the butter listed, turn the omelette upside down and cook the other side until golden.