Hearty Chanterelle Omelette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g chanterelles, fresh
- 1 egg (s), size M
- 1 tablespoon water
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- 1 teaspoon crème légère
- sea-salt
- Black pepper
- 2 slices rye bread (wholemeal bread with grains)
Print Recipe
Pin Recipe Instructions
- First clean the chanterelles from any debris with a brush or the tip of a knife. This works entirely without water, as otherwise the mushrooms will soak themselves up with it and lose their delicious taste.
- Wash, dry and finely chop the fresh parsley and chives or cut into rings.
- Then whip the egg together with 1 tablespoon of water, the chopped herbs and 1 teaspoon of creme légère. Season to taste with salt and pepper.
- Fry the cleaned chanterelles in a non-stick pan until they turn golden to caramel-like in color. Season to taste with salt and pepper. Pour the scrambled egg mixture into the pan with the chanterelles, immediately distribute evenly over the chanterelles and let set over a very low heat for about 10 minutes.
- Garnish the finished chanterelle omelette with fresh herbs and season again with a little salt.
- Arrange the omelette on the two slices of wholemeal rye bread. This meta-type breakfast or dinner tastes best fresh out of the pan.
- 498 Kcal per serving.
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