Cookwares

• Frying pan
• Hob

Method

1. 1Step : Wash and slice the mushrooms
   
2. 2Step : Sauté them in olive oil with the minced garlic until golden brown. Add the veal stock to just cover and let it reduce
   
3. 3Step : Separate the egg whites from the yolks. Beat the yolks with a pinch of salt. Whip the whites until stiff peaks form
   
4. 4Step : Melt the butter in a pan over medium heat, cook the yolks for 1min
5. 5Step : Gently spoon the egg whites on top, add a spoonful of water, cover for 3-5min
   
6. 6Step : On a plate, place a square of the omelette, add the mushrooms. Garnish with parsley