Chive Omelets with Chanterelles
These chive-laced omelets are best served at room temperature, which makes them great for a group get-together. You can let the omelets stand for up to 1 hour. Before serving, top them with nutty chanterelles.
Martha Stewart Living, June 2010
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 cup chanterelle mushrooms (4 to 5 ounces), trimmed and cleaned
- 1 teaspoon fresh thyme
- Coarse salt and freshly ground pepper
- 4 large eggs, preferably farm-fresh
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh chives
- 1/4 cup creme fraiche
- Garnish: thyme sprigs
- Heat a skillet over medium-high heat. Add 1 tablespoon oil; heat until hot but not smoking. Cook mushrooms with thyme, stirring halfway through, until caramelized and tender, 4 to 5 minutes; season with salt and pepper. Set aside.
- Whisk together eggs, cream, and chives. Heat remaining teaspoon oil in a medium nonstick pan over medium-high heat. Cook one quarter of the egg mixture, swirling to coat pan, until set, 1 to 2 minutes, flipping halfway through; season with salt. Fold into quarters; transfer to a platter. Repeat 3 times with remaining egg mixture. Top omelets with mushrooms and a dollop of creme fraiche. Garnish with thyme.
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