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Chanterelle mushroom omelette
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Chanterelle mushroom omelette

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 serving
Calories: 549 kcal
Course: Breakfast, Brunch
Cuisine: International

Ingredients

for the filling:
  • 1 1/2 tablespoons butter
  • 5 oz chanterelle mushrooms 150g
  • 1 shallot or 1 small onion
  • 2 cloves garlic
  • 1 teaspoon thyme dried or fresh
  • black pepper to taste
  • salt to taste
for the omelette:
  • 2 egg large
  • 1 teaspoon thyme dried or fresh
  • 2 teaspoons heavy cream
  • 1/2 tablespoon butter
  • 1/4 cup gruyere cheese grated, or Swiss cheese, (25g
  • black pepper to taste
  • salt to taste

Instructions

make the filling:
    Cup of Yum
  1. Cut the mushrooms into smaller pieces - leave small mushrooms whole, cut medium mushrooms into 2 pieces and large into 3-5 pieces. Finely dice the shallot and finely chop garlic.
  2. Heat butter in a medium/large pan over high heat. Add the mushrooms in an even layer and don't stir for 1 minute.
  3. Add the onion, garlic, and thyme, reduce the heat to medium-low. Season with salt and pepper. Cook for a couple of minutes or until the onion is soft and the mushrooms are tender but still crunchy (not too soft and mushy).
  4. Transfer the mushroom filling to a plate.
cook the omelette:
  1. In a medium bowl, whisk the eggs, cream, and thyme. Season with salt and pepper, then stir in the cheese.
  2. Add the remaining 1/2 Tbsp of butter to the pan. Heat over medium-low heat until melted and hot.
  3. Pour in the egg mixture. Cook until almost set at the top (I like to cover my pan with a lid to speed it up, but it's not necessary).
  4. When the omelette is done, place the mushroom filling on one half of the omelet, fold the other half over.
  5. Transfer to a plate and enjoy!

Notes

  • If you can't get chanterelle mushrooms where you live or they're out of season, you can use button mushrooms and make my fluffy mushroom omelet instead.
  • Storage: You can reheat this omelet in a covered pan until warm. Keep it in the fridge for up to 2-3 days. It tastes best freshly prepared. If you want to make it ahead you could prepare the mushrooms and store them in the fridge for up to 3 days then cook the omelet just before serving.
  • How to double the recipe: You can make just one omelet (which is 1 serving) at a time. If you want to double (or triple) the recipe, you can prepare more mushrooms. When you have your mushrooms, prepare the egg mixture, cook half of it, and stuff with the mushroom filling, then cook the second omelet.
  • Calories = 1 serving (the whole recipe). This is only an estimate!

Nutrition Information

Calories 549kcal (27%)

Nutrition Facts

Serving: 1 serving

Amount Per Serving

Calories 549

% Daily Value*

Calories 549kcal 27%

* Percent Daily Values are based on a 2,000 calorie diet.