Hearty chanterelle omelette

Ingredients for 1 servings:

• 50 g chanterelles, fresh
• 1 egg(s), size M
• 1 tbsp water
• ½ bunch parsley
• ½ bunch chives
• 1 tsp light cream
• Sea salt
• black pepper
• 2 slices of rye bread (wholemeal bread with seeds)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for meta-type gamma

First, clean the chanterelles of any soil with a brush or the tip of a knife. This works without water, as the mushrooms would otherwise absorb it and lose their delicious flavor. Wash the fresh parsley and chives, dry them, and finely chop or cut them into rings. Then beat the egg with 1 tablespoon of water, the chopped herbs, and 1 teaspoon of crème légère. Season with salt and pepper. Fry the cleaned chanterelles in a non-stick pan until they turn golden to caramel-like. Season with salt and pepper. Add the scrambled egg mixture to the pan with the chanterelles, immediately spread it evenly over the chanterelles, and let it set over very low heat for about 10 minutes. Garnish the finished chanterelle omelet with fresh herbs and season again with a little salt. Serve the omelet on the two slices of whole-grain rye bread. This meta-type-friendly breakfast or dinner tastes best fresh from the pan. 498 kcal per serving.