Cottage cheese omelette with chanterelles
1 serving
15 minutes
Cottage cheese omelet with chanterelles is a delicate and aromatic dish from Yugoslav cuisine that combines the softness of cottage cheese with the rich flavor of forest mushrooms. Chanterelles, known for their delicate nutty undertone, add a special depth of flavor to the omelet, while the cottage cheese makes it airy and juicy. Historically, this omelet may have emerged as a simple village dish made from available seasonal ingredients. It is perfect for breakfast or a light dinner, delighting with its texture and balanced flavors. Served warm, sometimes with herbs or fresh bread, it creates a cozy atmosphere of home cooking.
1
Wash and finely chop half a glass of fresh chanterelles. Place them in a preheated non-stick pan. Add salt if necessary. The mushrooms will release their own juice. Sauté them covered over medium heat until the water evaporates — about 10 minutes, then you can cook them a bit longer and lightly brown.
- Chanterelles: 0.5 glass
- Salt: to taste
2
In the meantime, beat 2 eggs, add 2 tablespoons of soft low-fat cottage cheese, salt, and pepper if needed. Whisk everything together thoroughly until smooth.
- Chicken egg: 2 pieces
- Soft fat-free curd cheese: 2 tablespoons
- Salt: to taste
- Fresh bell pepper: to taste
3
Pour the mushrooms with the egg mixture and mix, carefully spread in the pan and leave to bake over medium heat until cooked. Remove from heat and let it sit a bit if the top layer is not fully cooked.
- Chicken egg: 2 pieces
- Soft fat-free curd cheese: 2 tablespoons
- Chanterelles: 0.5 glass
4
Serve warm!
