Ricotta and mushroom omelettes

Preheat oven to 220 ° C. Lightly oil a baking, put the whole wheat tortillas and add oil on the latter.

In a bowl mix the shredded cheese (with a fork) with ricotta, salt and pepper.

In a skillet add oil and saute the chopped in pen for 3 mins onions, remove and set aside (which remain crunchy). In the same saute pan for 3 mins the sliced ​​mushrooms, remove and reserve. (Do not add salt to the mushrooms until they are removed from the fire to not lose water).

Covering each tortilla with ricotta mixture. On it put the mushrooms and onion. Bring to the oven for 20-25 mins or until golden brown.