This omelet with chanterelles is a simple yet sophisticated French breakfast or supper made with eggs, butter, fresh chanterelle mushrooms, Gruyère cheese, garlic, and thyme. Easy, elegant, and completely satisfying.
This omelet with chanterelles, Gruyere, and thyme, is a simple French staple that’s easy enough to toss together as a weeknight meal yet feels sophisticated and special enough to serve to company. Stunningly elegant in its simplicity. Glass of white wine optional though strongly encouraged.–Angie Zoobkoff
Omelet with Chanterelles
- Quick Glance
- Quick Glance
- 20 M
- 20 M
- Serves 2
IngredientsEmail Grocery List
Recipe Testers Reviews
The combination of flavors in this simple and elegant omelet with chanterelles is DELICIOUS. What can I say?? I love when a humble omelette is elevated in such a straightforward way. The thyme, Gruyere, and chanterelles make for a very rustic but delicate flavor here, and combined with creamy eggs, it's unbeatable.
I couldn't find fresh chanterelles to save my life. I had seen them in the markets a few weeks back, and assumed (I KNOW) that I would find them again to make this. Still very interested in trying this recipe out, I bought dried chanterelles and did all I could to approximate the texture of fresh. Bottom line: it wasn't an equal substitution by any means, but the result was still delicious. I think I'd rather know how to make this with dried chanterelles in a pinch than only be able to enjoy this omelette during limited periods of the year.
I can't imagine how lovely this will be when I track down fresh chanterelles. I love this and will be making it again ASAP!
I used Plugra unsalted butter. Definitely recommend using European butter here. INSANELY DELICIOUS.
This was surprisingly good for an omelette. I think the Gruyere and the chanterelle were wonderful and the instructions accurate.
The omelets are rather large and I think they could actually serve 3 to 4.
This seemed like a lot of mushrooms to me for only 2 omelettes but I like mushrooms so hey, I thought, let's go for it! I would say my heat was more medium-low versus medium to keep it from browning. I also think that it makes a fluffier omelette.