Ingredients:
6 eggs
500 g wild herbs (silene, taraxacum, mallow, nettle, hops)
50 g grated Parmigiano Reggiano DOP cheese
1/2 glass Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
20 ml milk
Salt to taste
Pepper to taste
Olio EVO DOP Terre di Siena as needed

Preparation:
Heat two tablespoons of Olio EVO DOP Terre di Siena in a pan, add the herbs, half a glass of water and cook for a few minutes, until the water has been absorbed. Pour half a glass of Conegliano Valdobbiadene Prosecco Superiore DOCG Brut. In a bowl, beat the eggs with salt, pepper, milk and Parmigiano Reggiano DOP, then add the herbs.
Pour into the pan and cook the omelette, turning halfway through cooking. Serve hot.