Total time 15 min
- Coconut oil
- Garlic clove
Clean, dry and chop the mushrooms.
Slice the garlic, brown it in coconut oil and remove from the heat.
Sauté the mushrooms in the same pan. Add more coconut oil if it starts to go dry.
Beat the eggs, add the ham and season.
Pour the sautéed garlic and mushroom onto the eggs and mix.
Let the omelette set on both sides in the hot pan and serve.