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Chanterelle and parsley omelette

updated

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 1 large garlic clove(s)
  • 2 bunches of flat-leaf parsley
  • 500 g chanterelles
  • 8 eggs
  • 200 ml milk, 1.5% fat
  • Sea salt
  • Pepper, from the mill
  • curry powder
  • 16 radishes
  • 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

0.5 BE per portion

Chop the onion, garlic, and parsley. Clean and halve the mushrooms and slice the radishes. Separate the eggs, beat the egg whites until stiff peaks, and mix with the milk and egg yolks. Season with curry powder, salt, and pepper. Heat a teaspoon of oil four times in a pan. Sauté a quarter of the onion and garlic in each pan, then add a quarter each of the radishes, chanterelles, parsley, and the egg-milk mixture. Cook over low heat with the lid closed for about 10 minutes. Keep the finished omelets warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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