Eggs are the solo cook’s best friend, and this recipe for a Chanterelle Mushroom Omelette enables you to make something that smells and tastes special, without going to too much effort.
This recipe will serve one person, but to feed more, just double the ingredients.
Recipe shared by the Seasoned Cookery School.
- 1 large egg
- 1 tablespoon crème fraiche
- 1 tablespoon chopped herbs (equal parts chives, parsley and tarragon)
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 handful chanterelle mushrooms (or substitute your favorite mushroom)
- To taste salt and pepper
- 1 Whisk together eggs, herbs and crème fraiche.
- 2 Heat oil in small non-stick frying pan and, when hot, add mushrooms, cooking for 2-3 minutes. Add a pinch of salt and pepper.
- 3 Add butter to the same pan. Pour in beaten egg and cook for about 30 seconds, until the egg starts to form ribbons and is no longer runny.
- 4 Once egg begins to set, turn off heat and let the omelette cook in remaining heat of the pan. One tasty omelette in no time!