Chanterelle Omelette with Cucumber Salad

5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people


Egg mass:

  • 6 Eggs, size L
  • Pepper salt
  • 20 ml Milk
  • 20 ml Mineral water
  • 2 tbsp Clarified butter


  • 1 small Onion
  • 125 g Bacon cubes
  • 300 g Chanterelles small frozen
  • Pepper salt
  • 2 tbsp Finely chopped parsley
  • 1 Tbsp. Clarified butter


  • 1 Large cucumber
  • 2 Tbsp easy go. Sour cream
  • 4 tbsp Balsamic crema bianco
  • Alternatively balsamic vinegar and some sugar
  • Pepper salt
  • 1 tbsp Finely chopped dill


Preparation of the salad:

  • Wash the cucumber, grate coarsely, mix with a little salt in a bowl and let it "steep". Finely chop the dill and parsley. For the filling, peel and dice the onion.


  • 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 .....
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Written by John Myers

Professional Chef with 25 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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