John Myers
Chanterelle Omelette
The perfect chanterelle omelette recipe with a picture and simple step-by-step instructions.
- 130 g Fresh chanterelles
- 50 g 1 Zwiebel
- 1 Knoblauchzehe
- 2 tbsp Butter
- 1 tbsp Sunflower oil
- 2 piece Eggs
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Ground turmeric
- 2 Discs Whole grain bread
- Butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- Parsley for garnish
- Clean / brush the chanterelles and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic clove. Heat butter (2 tbsp) with sunflower oil (1 tbsp) in a pan. Fry the onion cubes with the garlic clove cubes until translucent. Add the sliced chanterelles and fry everything for about 7 – 8 minutes. Beat the eggs and whisk with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground turmeric (2 big pinches). Spread / drizzle the egg mixture over the chanterelle pan and let everything set with the lid. quarter and divide between 2 plates and serve with bread and butter. Add coarse sea salt from the mill and colored pepper from the mill to season.
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