Omelette with Chanterelles

To prepare this dish, you only need one pan and five ingredients. Considering that it won’t take more than 20 minutes, this is definitely a meal that can find its way onto your menu more often. If you don’t have chanterelles on hand, you can substitute them with other mushrooms available year-round (such as button mushrooms, oyster mushrooms, etc.).

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 20 g Butter, unsalted

  • 1 piece Shallot

  • 1 handful Mushrooms, mauve

  • 2 piece Egg, fresh

  • pieces Salt, table

  • pieces Thyme, raw

Steps

  1. Clean the chanterelles with a damp cloth. Tear or cut larger mushrooms into quarters, leave smaller ones whole or halve them. Peel and finely chop the shallot.

  2. Melt the butter in a pan and first sauté the chopped shallot until translucent. Add the sliced chanterelles and cook until all the liquid released during cooking has evaporated.

  3. Crack the eggs into a bowl, lightly season with salt and pepper, and whisk with a fork. Transfer the sautéed chanterelles and shallot to a plate, wipe the pan with a paper towel, and return it to the stove. Add a piece of butter, and once melted, pour in the whisked eggs. Cook over moderate heat, gently stirring the eggs with a fork at the beginning. Once the bottom sets (forming a crust), stop stirring to avoid breaking the omelette.

  4. When the omelette is still slightly soft and tender inside, fill it with the sautéed chanterelles, lightly seasoned with salt and pepper, and sprinkle with chopped chives. Fold the omelette and serve on a plate.

Nutrition Information (Per 100g)

  • Calories: 184.58 kcal
  • Fat: 13.93 g
    • Saturated Fat: 6.97 g
  • Carbohydrates: 2.99 g
    • Sugars: 0 g
  • Protein: 7.96 g
  • Fiber: 0 g

Advice

You can enrich the omelette by adding grated Parmesan or soft goat cheese. Replace chives with parsley, and butter with olive oil.