Omelette with Chanterelle Vegetables

Ingredients

• 8 fresh eggs
• Salt
• 1 tbsp flour
• butterscuttle (for frying)
• 1 onion
• 3 sprigs parsley
• 300 g chanterelles
• 2 tbsp butterscuttle
• Salt
• pepper (ground)
• parsley

Instructions

1. 1.

   Preheat the oven to 100 °C to warm up.

2. 2.

   Peel and finely dice the onion, finely chop the parsley. Clean the chanterelles and halve them according to size. Heat the butterscuttle, briefly sauté the onion and parsley, then add the chanterelles. Cook over medium heat for 5–10 minutes; optionally keep warm.

3. 3.

   Heat a flat pan with a little butterscuttle for the omelettes. Whisk the eggs with salt and flour, then cook four omelettes one after another. Fill each omelette immediately with the mushrooms, fold them together, and serve garnished with parsley.

4. 4.

   If two pans are used, the omelettes arrive fresher on the table.