Cooking time: 10 min - Preparation time: 5 min - For: 2 people
Ingredients
6 eggs
150 g of Paris mushrooms
25 cl of liquid crème fraîche
Chopped parsley
1 clove of garlic
Preparation:
1. Preheat your Kokko to low heat. Meanwhile, clean the mushrooms in clear water and cut them into slices. Break the eggs into a container and beat them with the milk.
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 omelet with parsley.
3. As soon as the eggs are no longer runny, turn your omelet over.
Serve hot!
