Ingredients
For the filling:
- 1 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 125 g chanterelle mushrooms, cleaned, stems trimmed
- 100 g cherry tomatoes, quartered
- 50 g mild goat cheese, crumbled
- For the omelette:
For the omelette:
- 1 tablespoon olive oil
- 4 large eggs
- 1 tablespoon milk of choice
- Sea salt and fresh ground pepper, to taste
To garnish:
- Fresh basil, slivered
- Chives, finely chopped, to garnish (optional)
Instructions
- Melt the butter in a large non-stick skillet over medium to medium-high heat. Add the shallot and mushrooms, and cook, stirring often, for 3 minutes. Then add the tomatoes and continue cooking for 2-3 minutes, until mushrooms are softened. Season to taste with salt and pepper, and transfer to a bowl. Set aside.
- Wipe out the skillet, add the oil and heat over medium-high heat. In a medium bowl, beat the milk into the eggs, season with salt and pepper, then pour into the skillet.
- Tilt the pan to distribute the eggs evenly over the surface. Cook for 30 seconds, lifting cooked edges with a spatula to allow uncooked egg to flow underneath. Continue to cook for 2-3 minutes.
- When the omelette begins to set, scatter the goat’s cheese over one half of the omelette, then spoon the mushroom mix over top. Using a spatula, flip the omelette over to cover the mushrooms. Cook for a few moments more, slide it onto a cutting board. Cut the omelet in half and serve, garnished with basil and chives. Enjoy!
Nutrition
Notes
- Folding a large omelette with filling can take some practice, and sometimes it just doesn't turn out perfectly. If your omelette cracks, use a spatula to push it back together, top it with some herbs and enjoy it anyway! Alternatively, work in two batches using a smaller skillet to make individual omelettes.
- This omelette can easily be made into a frittata. Simply increase the amount of eggs from 4 to 8 and add an additional 60 ml milk. To cook, add the lightly beaten egg-milk mixture to the cooked mushroom mixture, top with the goat’s cheese and bake at 400°F/200°C for 14-16 minutes. Voila!