Cooking time: 10 min - Preparation time: 5 min - Serves 2
Ingredients
6 eggs
150 g button mushrooms
25 cl single cream
Chopped parsley
1 clove garlic
Preparation:
1. Preheat your Kokko over low heat. Meanwhile, clean the mushrooms under running water and slice them. Break the eggs into a bowl and beat them with the milk.
2. On your Kokko, cook the mushrooms with the chopped garlic clove for 5 minutes, stirring constantly. Pour the beaten eggs over the mushrooms and sprinkle the omelette with parsley.
3. As soon as the eggs are no longer runny, turn the omelette over.
Serve hot!
