In a pan for the filling, fry the onions and bacon until translucent. Add the frozen chanterelles and cook everything over a medium heat for approx. 3 minutes. Add pepper and salt and finally fold in the chopped parsley. Then turn off the heat and keep it warm.
Preheat the oven to 200 ° O / bottom heat. Heat the 2 tablespoons of clarified butter in a very large pan. First mix the eggs thoroughly with the milk and then whisk gently with the whisk. Pepper and salt and when the clarified butter is hot, briefly stir the mineral water into the egg mixture and pour it into the pan. Immediately turn the heat down 2/3 and fry the egg lightly on the bottom and let it set. Move a spatula along the edge several times and loosen the egg, which is already slightly shriveled. When the mixture can be lifted slightly with the spatula and only the upper part is slightly liquid, spread the filling on top and place the pan in the oven for approx. 5 minutes and finally soufflate the egg.
In the meantime, place the grated cucumber in a cloth, squeeze it well and then mix it with the rest of the ingredients in a bowl.
Cut the finished omelette in half in the pan. Fold each half with the spatula and serve with the salad. We had a pretzel as a side dish .....