"Inma" Omelet with Morels, fiddleheads and ramps (Tortilla "Inma" con colmenillas, brotes de helechos y puerros salvajes)

I want to dedicate this dish to my sister Inma, an omelet lover.  

In keeping with the theme of spring flavors, this time I am going to combine the "spring trinity" in an omelet.

Ingredients:

1.5 oz ramps, cross cut

5 to 6 morels, cleaned and cut in quarters

3/4 pound fiddleheads

2 tablespoons olive oil

3 eggs

salt

Clean the morels and sauté them with the  fiddleheads and ramps. Add salt and cook covered for about 7 minutes. Remove from the pan and set aside.

Beat the eggs really well, add salt and keep beating. Add the mixture of morels, fiddleheads and ramps to the eggs, stir and pour in a nonstick pan. Once the omelet is done on one side, turn it with the help of a plate and let it cook on the other side.