Omelette with chanterelles and greens
2 servings
30 minutes
Omelet with chanterelles and herbs is a refined dish of European cuisine that combines the delicate texture of eggs, the creaminess of clarified butter, and the earthy spice of chanterelles. These mushrooms, prized by gourmets for their nutty flavor and delightful aroma, elevate the omelet from a simple breakfast to a true culinary masterpiece. Lemon juice adds a light acidity that highlights the mushroom notes, while fresh parsley brings freshness and brightness to the dish. This omelet is perfect for both a cozy home breakfast and an exquisite brunch accompanied by crispy baguette and light white wine. Its richness and harmonious flavor balance can satisfy even the most discerning food lovers.
1
Melt 2 tablespoons of butter in a large skillet over medium heat and add minced garlic, shallots, and finely chopped chanterelles. Sauté, stirring, for 5 minutes until the mushrooms are soft. Transfer to a bowl and add lemon juice, half of the chopped parsley, salt, and pepper.
- Butter: 4 tablespoons
- Garlic: 1 clove
- Shallots: 1 piece
- Chanterelles: 170 g
- Lemon juice: 1 teaspoon
- Parsley: 0.5 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
2
Wipe the pan and melt the remaining butter over medium heat. Whisk the eggs in a bowl and pour them into the pan. Cook for 30 seconds until they set at the edges. Add the mushrooms and stir gently. Cover with a lid and cook for another minute.
- Butter: 4 tablespoons
- Chicken egg: 6 pieces
3
Place the omelet on a heated plate, season with salt and pepper, and sprinkle with the remaining parsley.
- Salt: to taste
- Freshly ground black pepper: to taste
- Parsley: 0.5 bunch