How to make it

  • Sauté finely sliced onion on olive oil and butter until translucent.
  • Slice mushrooms into tiny leaves and sauté until soft. Season mushrooms during this with salt and pepper. If water from mushrooms evaporates before they are done, add some water (just a teaspoon on two) and continue to sauté it until they are done.
  • Wisk eggs in separate bowl together with milk.
  • Add parsley leaves into mixture. When mushrooms are soft, add eggs and stir them in a pan. Fry until eggs are done. Serve hot.

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