Serves 1 cooked in a small 6 inch skillet, scale as needed and make a wider omelet, two small ones, etc
Course: Appetizer, Breakfast
Keyword: Chanterelle mushrooms, Omelet
1large eggbeaten until smooth with a tablespoon water
1Tsbp Creme fraiche or sour cream
1tspchopped fresh fines herbes-Equal parts: Tarragon, Parsley, Chives, Chervil-slice the chives individually, chop the other herbs together, then mix all when finished
1.5ouncesfresh chanterellespreferably in small buttons (a generous handful if you don't have a digital scale)
Salt and pepper to taste
1tbspgrapeseed oilor other searing oil like vegetable, or canola
Fresh greens and flowersoptional, dressed lightly with lemon, olive oil, and a pinch of salt
If the chanterelles are dirty, brush them, then swish in cold water quickly, and dry on a towel. Very clean chanterelles may simply be brushed without washing.
Whisk together the eggs, chopped herbs, and sour cream or creme fraiche.
Heat the oil in a small cast iron skillet or a small teflon pan. (I used a small six inch cast iron with 2 inch sides). When the oil is hot and just begins to smoke, add the drained and completely dry 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, topped with the fresh greens if using.