Chanterelle Omelet

5 from 1 vote

The Chanterelle omelet with rosemary and thyme is a delicious, healthy, and quick way of enjoying wild mushrooms.

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: French

Servings: servings

Calories: 285kcal

Author: Adina

Clean the chanterelles. If you've never done it before, see Note 2 below.
7 oz fresh chanterelles/ 200 g
Prepare ingredients: Chop the green onions into rings, grate the garlic cloves, remove the thyme and rosemary leaves from their stems, and chop them finely.
2 green onions + 2 garlic cloves + 3-4 springs thyme + 2 sprigs rosemary
Saute chanterelles: Heat the oil in a non-stick pan. Add the mushrooms, green onions, garlic, and herbs to the pan and cook on high for a few minutes. Adjust the taste generously with salt and pepper. Remove from the pan and keep warm while you cook the eggs.
1 tablespoon olive oil + fine sea salt and pepper
Melt butter: Wipe the pan clean with a paper towel. Melt the butter in the pan.
1 tablespoon butter
Cook eggs: Whisk the eggs with the milk and salt and pepper. Pour the egg mixture into the pan, turn the heat down to medium and cook the omelet until it's starting to get set. It depends on you how set you like it, it can still be a bit runny in the middle or it can be firmer if you prefer it that way.
4 eggs + 4 tablespoons milk
Add mushrooms: When the omelet is almost set, add the chanterelle mixture to one half of the omelet. Using a wider spatula, fold the other half over the mushrooms. Turn the heat off and let the pan on the hob for another minute or two.
Serve chanterelle omelet: Cut in two pieces, sprinkle with parsley or chives, and serve with bread and green salad.
some parsley or chives

Herbs: You can use other available fresh herbs (parsley, chives, oregano, etc) or use a pinch of dried thyme and oregano instead. You can also add a small pinch of red pepper flakes or a little cayenne pepper for a bit of heat.
Clean the chanterelles: Briefly hold the mushrooms under running lukewarm water while gently brushing them. Ensure all the dirt is gone, then place the chanterelles on a double layer of paper towels. Cover them with another piece and press gently to dry them as much as possible. Leave them between layers of paper towels for a while to remove excess water. Then, check and pat dry any mushrooms that are still wet. They should be dry before cooking.