Chanterelle mushroom, goat's cheese and courgette omelette

    16 min

    Goat's cheese can overpower the delicate taste of the chanterelles, so I only use up to 1 tablespoon, just to add a bit of a creamy texture.


    Hampshire, England, UK
    1 person made this

    Serves: 1 

    • 1 tablespoon salted butter
    • 1/3 medium courgette, sliced thinly
    • 3 to 5 medium chanterelle mushrooms, sliced thinly
    • 2 medium eggs, beaten
    • 1 tablespoon goat's cheese
    • salt and pepper, to taste

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. In a non-stick frying pan over a high heat, melt the butter then add the courgette and mushrooms; cook and stir for several minutes until golden brown.
    2. 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, crumble to goat's 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.
    3. 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.

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