Omelette with chanterelles and green onions
4 servings
30 minutes
Omelet with chanterelles and green onions is a refined dish of European cuisine that combines the tenderness of eggs, cream, and the aroma of forest mushrooms. Chanterelles, known for their bright color and rich nutty flavor, add sophistication to the omelet, while fresh green onions provide a light spiciness. Traditionally, chanterelles were gathered in the summer months, making this omelet a special seasonal treat. The light caramelization of the mushrooms with thyme enhances their natural flavor, creating a unique combination with the airy egg mixture. This omelet is perfect for cozy breakfasts or light lunches, especially when paired with crème fraîche that adds tenderness and extra depth of flavor.
1
Heat 1 tablespoon of olive oil in a pan. Sauté the sliced mushrooms with thyme until soft and caramelized for 4-5 minutes. Season with salt and pepper. Transfer to a plate.
- Extra virgin olive oil: 1.5 tablespoon
- Chanterelles: 100 g
- Chopped fresh thyme: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
In a bowl, whisk eggs with cream and green onions.
- Chicken egg (large): 4 pieces
- Double cream 40% fat: 0.5 glass
- Chopped green onion: 1 tablespoon
3
Heat the remaining olive oil in a pan and add the egg mixture, seasoning with salt and pepper. Add the mushrooms and fry until cooked.
- Extra virgin olive oil: 1.5 tablespoon
- Chicken egg (large): 4 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chanterelles: 100 g
