If you were to walk around Canton Ticino recently you would see a large amount of people wearing around with rain boots. Continue reading
Here are a few pictures I found (the last two are mine, the rest I found on the Internet) of the town of Locarno flooded by water in past and more recent times.
Cheese Spinach Mushrooms Soufflé Omelette (Recipe adapted from suissegarantie.ch)
Recipe for 2
Prep time: 10 min
Cook time: 15 min
3 tbsp cream
70 g cooked spinach (excess moisture removed)
1 small onion
4-5 chestnut mushrooms
40-50 g Swiss cheese thinly sliced (I used Gruyere)
Salt and pepper
1 ½ tbsp. butter
Finely chop the spinach and the onion and slice the mushrooms.
In a pan melt ½ a tbsp. butter and add the onion to soften for 4-5 min, then add the sliced mushrooms to brown on both sides for another 7-8 min. Once done, remove from the pan and set aside.
Separate the eggs and place the yolks and the whites in two separate bowls. Whisk the egg whites to a peak. Beat the egg yolks until they become frothy, then add the chopped spinach, a little nutmeg and salt and pepper. Take the whisked egg whites and gently fold the into the seasoned yolks.
On a low-medium fire, melt 1 tbsp. butter in the pan you used for the mushrooms and add the egg mix. Cook for 6-7 min then add the mushrooms on top along with the cheese. Cover and cook for another 4-5 min. Serve.