6 Caesar's amanitas, diced
6 large eggs, beaten
3 tablespoons olive oil
1 plum tomato, diced
1 stalk green onion, thinly sliced
1 cup red wine
2 tablespoons fresh rosemary leaves
white pepper to taste
salt to taste
pepper jack cheese, grated
1) Whisk together tomato, and rosemary with red wine and olive oil in a skillet. Saute mixture over medium heat until released juices are reduced to 1/10th.
2) Whisk together eggs with green onion, pepper, and salt, then fold into the skillet with the tomato.
3) When eggs are half-cooked, add the amanitas, then fold the eggs over, and let cook completely. Place omelette on serving plate.
4) Sprinkle a handful of cheese over the omelette, and serve.