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

An omelet with chanterelles in a metal skillet with two chanterelle mushrooms lying beside the skillet.

Omelet with Chanterelles

5 / 3 votes
This omelet with chanterelles is one of my favorite easy weeknight dinners that feels fancy, even though it's stunningly easy. Truly French, the combination of chanterelles, eggs, thyme, and Gruyère just can't be beaten.
David Leite
Servings2 servings
Calories567 kcal
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


  • 1 to 3 tablespoons olive oil
  • 7 ounces chanterelle mushrooms
  • Leaves from 3 to 4 sprigs fresh thyme
  • Sea salt and freshly ground black pepper
  • 1 large clove garlic, finely chopped
  • 6 large eggs, lightly beaten
  • 3 ounces Gruyère cheese, finely grated, plus extra for sprinkling
  • 1 1/2 tablespoons unsalted butter


  • In a large nonstick skillet or cast iron skillet over medium heat, warm 1 tablespoon of the oil. Add the chanterelles whole, sprinkle with half the thyme, and season with salt and pepper. Cook, stirring occasionally, for about 3 minutes.
  • Add the garlic and stir well. Cook until the mushrooms have shrunk down by half, 5 to 10 minutes more, adding more oil if needed. Transfer the mushrooms to a bowl.
  • In a separate bowl, mix the eggs with the grated Gruyère and remaining thyme.
  • In the same skillet over medium heat, melt half the butter. Pour half the egg mixture into the skillet and, using a wooden spoon, swirl it around the pan. As the egg begins to cook and form a layer on the bottom, loosen the omelet with a spatula.
  • Once it’s free from the bottom of the pan, start dotting half the mushrooms over half the eggs. When the egg on the surface is almost cooked, carefully fold over the mushroom-free side with a spatula to create a half circle.
  • Gently slide the omelet onto a plate and keep warm while repeating with the remaining ingredients to make a second omelet.
  • Sprinkle with some extra cheese on top, if desired. Sit down and devour immediately.
The South of France Cookbook

Adapted From

The South of France Cookbook

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Serving: 1 portionCalories: 567 kcalCarbohydrates: 9 gProtein: 33 gFat: 44 gSaturated Fat: 19 gMonounsaturated Fat: 17 gTrans Fat: 0.4 gCholesterol: 627 mgSodium: 527 mgFiber: 4 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2016 Nina Parker. Photo © 2016 Paul Winch-Furness. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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