Chanterelle Mushroom Omelet
Mix this recipe up by using different mushrooms and herbs to your own liking.
Ingredients
- 1 egg large, beaten until smooth with a tablespoon of water
- 1 tbsp creme fraiche
- 1/4 tsp Mariposa Farms Fresh Italian Flat Parsley
- 1/4 tsp Mariposa Farms Fresh Chives
- 1/4 tsp Mariposa Farms Fresh Chervil
- 1 oz Mariposa Farms Dried Chanterelles reconstituted
- salt and pepper to taste
- 1 tbsp grapeseed oil
- 1 tbsp unsalted butter
Instructions
- Whisk together the eggs, chopped herbs, and creme fraiche.
- Heat the oil in a small cast iron skillet or a small teflon pan. (Small six inch cast iron with 2 inch sides). When the oil is hot and just begins to smoke, add the drained chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes.
- Season the chanterelles to taste with salt and pepper, then add the butter and melt.
- Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form soft curds which should only lightly envelop the chanterelles, keeping them visible and not hidden under egg.
- When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the eggs to set with the residual heat of the pan.
- Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve immediately.