20 thin slices of a local sausage
8 round mushrooms cut into slices
1 red cubed pepper
1 small dry onion finely chopped
100 g of milk
In a pan, add some oil to heat and fry the sausages on both sides until they get color.
When ready, take them out and put them in a bowl.
In the same oil, sauté the chopped onion for 3 minutes.
Then add the mushrooms, pepper and sauté them all together for another 3 minutes to evaporate the liquids.
Salt a little, stir, and add the sausages we have in the bowl.
Meanwhile in a bowl we put the eggs, milk, a little salt and beat them with a fork.
Pour the egg mixture onto the ingredients in the pan, cover and lower the heat.
Leave them on low heat for 1-2 minutes until the eggs coagulate and turn them on a plate and on the other side get color on both sides.
In the serving, sprinkle the omelette with pepper.