tuna omelet

Remove the stems from the shiitake and shimeji mushrooms and cut them into bite-sized pieces, cut the cherry tomatoes into quarters, and finely chop the garlic

Heat olive oil in a frying pan, add chopped garlic and when fragrant, fry the mushrooms

Once the mushrooms have softened, add the drained tuna and tomatoes and continue to stir fry, then add salt, black pepper and green onions and stir fry lightly

Add [3] to a bowl with three beaten eggs, add the cream and Parmesan cheese, and mix

Heat olive oil and butter in a frying pan, pour in the egg mixture from [4], reduce heat to low and cover

Once the egg mixture has solidified, turn the pan over with the lid on its back and cook the other side over low heat

Once cooked, transfer the omelet to a cutting board and cut into quarters. Place on a plate, pour the warmed tomato sauce over it, and garnish with basil leaves to finish