First prepare the mushrooms, clean them and cut to larger pieces. Cook it with little olive oil on a pan while stirring occasionally for a couple of minutes until they are a little browned and cooked. Also season them with salt and black pepper.
Put eggs in a bowl with spelt flakes, basil pesto, pinch of salt, black pepper and whisk. Add little olive oil in a pan that you use for baking pancakes. Don’t let it be very hot and pour in the eggs then cover with a lit. Cook for a minute or 2 and check if the egg is no longer runny.
Then turn off the heat. Add cooked mushrooms on top to the edge of omelette, sprinkle with cheese on top and gently but firmly roll it in.
Enjoy hot, sprinkle with more cheese if you want, serve with a salad of your choice or with some sliced cherry tomatoes that bring some acidity and freshness to the meal.