Breakfast

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Chanterelle Omelette

Difficulty:Easy

Ingredients

  • ■   4 oz clove garlic, peeled and minced
  • ■   4 oz clove garlic, peeled and minced
  • ■   Pink Hawaiian Sea Salt
  • ■   ground Pink Pepper

Description

4 tbsp. butter 1 clove garlic, peeled and minced 1 medium shallot, peeled and minced 6 oz. (3 cups) reconstituted chanterelles, trimmed and chopped 1 tsp. fresh lemon juice 1/2 bunch fresh parsley, chopped Pink Hawaiian Sea Salt and freshly ground Pink Pepper 3 tbsp. heavy cream 6 eggs, lightly beaten steamed petit peas or cubed tomatoes (optional) 1. Melt 2 tbsp. butter in a large nonstick skillet over medium heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 5 minutes. Transfer mushrooms to a bowl, add lemon juice and half of the chopped parsley, then season to taste with Hawaiian Sea Salt and Pink Pepper. Set aside. 2. Wipe out skillet, add remaining 2 tbsp. butter, and melt over medium-high heat. Beat cream into eggs, then pour into skillet and cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Spoon mushrooms into center of still slightly runny eggs. Fold closed and cook for 1 minute more. Slide omelette onto a warmed platter, season to taste with salt and pepper, and garnish with remaining chopped parsley. Variation: For a chanterelle frittata, follow recipe above using an ovenproof skillet. When egg is still runny, arrange mushrooms evenly over egg, transfer pan to a preheated 375° oven, and bake until frittata is puffed and golden, about 3 minutes. Transfer frittata to a platter and serve warm or at room temperature, sliced into wedges. To give this golden dish more color, add a diced ripe tomato or green peas. Recipe adapted from www.saveur.com Photo courtesy of www.foodcase.ca

  • 1. 1. Melt 2 tbsp. butter in a large nonstick skillet over medium heat.
  • 2. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 5 minutes.
  • 3. Transfer mushrooms to a bowl, add lemon juice and half of the chopped parsley, then season to taste with Hawaiian Sea Salt and Pink Pepper. Set aside.
  • 4. 2. Wipe out skillet, add remaining 2 tbsp. butter, and melt over medium-high heat.
  • 5. Beat cream into eggs, then pour into skillet and cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath.
  • 6. Spoon mushrooms into center of still slightly runny eggs.
  • 7. Fold closed and cook for 1 minute more. Slide omelette onto a warmed platter, season to taste with salt and pepper, and garnish with remaining chopped parsley.
  • 8. Variation: For a chanterelle frittata, follow recipe above using an ovenproof skillet.
  • 9. When egg is still runny, arrange mushrooms evenly over egg, transfer pan to a preheated 375° oven, and bake until frittata is puffed and golden, about 3 minutes.
  • 10. Transfer frittata to a platter and serve warm or at room temperature, sliced into wedges.
  • 11. To give this golden dish more color, add a diced ripe tomato or green peas.
  • 12. Recipe adapted from www.saveur.com Photo courtesy of www.foodcase.ca

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