Cooking time: 10 min – Preparation time: 5 min – Serves: 2
Ingredients
6 eggs
150 g button mushrooms
25 cl liquid cream
Chopped parsley
1 garlic clove
Preparation:
1. Preheat your Kokko over low heat. Meanwhile, rinse the mushrooms under clear water and slice them. Crack the eggs into a bowl and beat them with the cream.
2. On your Kokko, cook the mushrooms with the chopped garlic clove for 5 minutes, stirring. Pour the beaten eggs over the mushrooms and sprinkle the omelette with parsley.
3. As soon as the eggs are just set, flip your omelette.
Serve hot!
