About this recipe:Chanterelle mushrooms have a fairly short season and this omelette is one of the many ways in which I like to enjoy them. This omelette is garlicky, cheesy and will fill you up for hours - low carb bonus too!
3 to 5 medium chanterelle mushrooms, sliced thinly
2 medium eggs, beaten
1 good handful grated cheese
salt and pepper, to taste
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Method Prep:10min › Cook:6min › Ready in:16min
In a non-stick frying pan over a high heat, melt the butter then add the garlic. Cook and stir for several minutes until quite crispy and golden brown. Lower the heat to medium then add the courgette and mushrooms; cook and stir for several minutes until golden brown.
Increase the heat to medium high, spread the courgettes and mushrooms out over the base of the pan then pour in the eggs. Pick up and tilt the pan if necessary to spread the egg around. Working quickly, sprinkle the cheese over and season with salt and pepper, lower heat to medium. When you start to see the top of the omelette bubbling give the pan a wiggle to loosen the base.
I like my eggs cooked very well, so I flip my omelette over in the pan and cook until dry before folding and transferring to a warm plate. However, when the cheese has melted on top and the egg is to desired consistency you can either fold over and serve at this stage if you like them a bit runny, or place under the grill for a moment or two to finish. Whatever your preference, this is a forgiving omelette and should stay together well.
Selecting your chanterelles
Look for the mushrooms that are firm, a little spongy and a nice light brown colour. Avoid the ones that feel 'slimy' or moist on their cap or that are starting to get dry or turning dark brown around the edges. Best stored in a brown paper bag in the fridge for up to 3 days, at the very maximum.