|Egg||6 gr (2-3 eggs for a portion)|
|Garlic||20 g (4 cloves)|
|Oil||15 ml (1 tbsp)|
|Salt||3 g (1/4 tsp)|
Mushroom omelette is on the table in 5 minutes!Will it be the breakfast or the nourishing pick me up – it’s for you to decide. Mushroom omelette is so easy-to-make that it is perfect recipe to get your kids involved in cooking.
Peel the garlic and shred. Quickly wash the mushrooms (if let them soak for a long time, champignons will absorb much water) and quarter the mushrooms lengthways.
Slightly fry the garlic in the oil in a (preferably non-stick) frying pan. Tip in the mushrooms, season with the salt and cover wih the lid. When the liquid appears remove the lid and keep simmering for 2 minutes.
Meanwhile break the eggs into a bowl and beat with a fork till smoth and glossy. Then pour over the mushrooms and re-cover.
When the omelette is set on the base, but is still a little eggy on top, use a spatula to fold it in half, flip it and cook for a few moments more.
Cut the mushrooms omelette into portions, slide them onto plates and serve with for example lettuce and snipped chives.