For 4 people
For 4 people
Remove the stems from the mushrooms and wash them, dry them with absorbent paper.
Place the eggs in a bowl, season with salt and pepper, and beat until smooth. Add the cream.
Stir the black trumpets into the beaten eggs. Stir and set aside.
Melt the butter in a frying pan over high heat, then pour in the beaten eggs with the mushrooms.
Serve with a salad.
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