Chive Omelets with Chanterelles

Name: Chive Omelets with Chanterelles
Prep time: 30 min
Total time: 30 min
Ingredients: 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; 0.5 cup heavy cream; 1 tablespoon chopped fresh chives; 0.25 cup creme fraiche; Garnish: thyme sprigs

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

4

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.

Ingredients

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
½ cup heavy cream
1 tablespoon chopped fresh chives
¼ cup creme fraiche
Garnish: thyme sprigs

Directions

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.