Cook the mushrooms, cut and mix them with eggs, Parmigiano Reggiano DOP, Prosciutto Toscano DOP, salt, and pepper. Pour the mixture into a non-stick baking tray; add more grated cheese and butter. Cook it in the oven for about 25 minutes at 350 F. Garnish with fresh salad if desired.
200 g of Prosciutto Toscano DOP
200 g of Parmigiano Reggiano DOP
200 g of black olives
50 g of butter
150 of Champignon mushrooms
Salt and pepper to taste