In Sweden, my family and I had foraged and eaten so many chanterelles, that I needed a new way of eating them. That is why I decided to try to make a breakfast dish that included chanterelles. I discovered that chanterelles and eggs are an excellent combination!
This chanterelle omelette is super tasty, juicy and it’s a nice filling breakfast or lunch. An omelette can easily be shared between 2 people and can for example be served with some toasted bread.
If you want to learn more about chanterelle foraging, feel free to read this article: Chanterelle Foraging Guide; Facts, Identification, Health Benefits and 5 Recipes
Omelette with fried chanterelles, cheese and cherry tomatoes
Ingredients
The eggs
- 3 eggs
- Salt
- Pepper, freshly ground
Filling
- 1 tablespoon butter
- 200 grams (7 oz) fresh chanterelles, in smaller pieces
- A handful mozzarella cheese, shredded
- 5 cherry tomatoes, in quarters
- Salt
- Pepper, freshly ground
Extras
- 1-2 slices white bread
Instructions
The chanterelles
- On a hot pan, fry the chanterelles in butter for about 5 minutes.
- Season with salt and pepper and set aside.
The omelette
- Whisk the eggs fluffy with a fork and add salt and pepper.
- Melt the butter on a pan. When the butter gets light brown and the pan is hot, add the beaten eggs.
- When the egg is still wet, add the chanterelles, cherry tomatoes, and mozzarella cheese on one side of the omelette.
- Fold the opposite side of the omelette on top of the filling.
- The omelette is ready when the cheese is melted. Serve the omelette with a few slices of white bread.
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