-Red swiss chard
-Black sesame seeds
-Sea salt and black pepper
Heat a pan with a little olive oil. Beat 7 eggs and pour them into the pan.
Grate 1/4 cup parmesan cheese into the eggs.
Place chard leaves onto half of the mixture and top with enoki mushrooms.
Cover the pan and cook on medium for 4 or 5 min until the egg mixture firms up.
Salt and pepper to taste and lay on the chives.
Voila! Enoki mushroom parmesan omelette.