Chanterelle Omelet

This classic rolled omelet may be a breakfast staple, but we'd eat this one any time of the day. Rich chanterelles are lightly sautéed in butter with a little salt. This makes for a quick, yet decadent, supper when you're short on time.


1 cup fresh chanterelles roughly chopped

1 Tbl butter

1/2 tsp salt

2 eggs

2 tsp water

1/4 tsp salt

1/4 cup cheddar cheese


Melt the butter over medium heat in a sauté pan. Saute the chanterelle mushrooms in the butter for 3-5 minutes, just until lightly wilted and softened. Season with salt. Move to a plate. Wipe out the pan and place over medium-low heat. Whisk the eggs with the water and salt. Spray the pan with nonstick cooking spray and add the eggs. Gently lift the eggs around the edges, tilting the pan to move uncooked egg underneath the cooked portion. Keep doing this until the center of the eggs are fairly firm. Place the cheese and sautéed chanterelles down the center of the eggs about 1 inch from the edge--reserve some of the chanterelles to place on top of the cooked omelet. Using a spatula, begin rolling the omelet until the seam is on the bottom. Continue cooking until the omelet is firm and cooked though. Move to a place and cut a slit in the center of the omelet. Place the reserved chanterelles on top and serve. 


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