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Omelet for Brunch with Rosinyol and Niscalo

BY: Delicooks

What best if not a classic omelet filling with health mushrooms , fresh herbs and our elixir powder to increase the nutrient content?


  • 4 oz. of Rosinyol 
  • 4 Niscalo mushrooms 
  • 5 organic eggs 
  • 2 Tsp Olive oil
  • 1 bunch of parsley 
  • 1 clove garlic 
  • Salt and pepper 
  • 1 tsp Adaptogen Mushroom Elixir Immunity



  • Clean the mushrooms with a brush or cloth. Sautéed them in a paella with two tablespoon of olive oil and the garlic clove. Season with Salt and pepper to taste. 
  • Beat the eggs with a little chopped parsley and a pinch of salt. Add them to the paella and cook only one side.
  • Preheat the oven to 200ºC (about 180ªFan/Gas 6), and when turning the tortilla , add the tsp of Cokare Mushroom Elixir and finish cooking it in the oven; that way the mushrooms will be crispy and visible.
  • Serve with olives and some green salad for a full meal. 


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