Omelet with leek and shiitake mushrooms

Rinse the shiitakes quickly and soak them in warm water with a pinch of sugar for about an hour. After the time has elapsed, take the mushrooms and strain the soaking water to use as shiitake dashi broth. Chop the leek and mushrooms, toss them with olive oil, and season with salt and pepper. Keep to one side. Beat the eggs in a bowl and add half a glass of shiitake broth and a teaspoon of salt. Add the leek and pre-cooked mushrooms. Stir. Heat the oiled pan and pour in the mixture: cook over medium heat and then over low heat, with a lid. Once solid, turn it over and cook for a few more minutes.

Source: https://www.unagiapponeseincucina.com/frittata-con-porro-shiitake/