Omelette aux Girolles

Omelette aux Girolles

An omelette is a basic dish in France. When you do not know what else to cook, make an omelette. We had a large barquette of Girolles/Chanterelles in the fridge and didn't have the time nor the mood to make a feast of it. So we made an Omelette aux Girolles.

Omelette aux Girolles :

Girolles (cleaned and sliced)

Garlic (chopped)

Olive Oil

Salt and Pepper to taste

Fresh Parsley (chopped)

For one omelette :

Olive Oil

3 Eggs (beaten with a fork)

A dollop of Cream

Salt and Pepper to taste

Fry the girolles till golden and fragrant using the mentioned ingredients. Sprinkle the parsley over them at the end.

Spread the mushrooms evenly over the frying pan and add more olive oil if necessary.

Beat the eggs with a fork and do not over do it. Beat in the cream, salt and pepper. Pour over the girolles in the frying pan.

The pan has to be hot when the eggs first come into contact with it. At the beginning, keep lifting part of the omelette up with a spatula and tilt the pan so as to allow some of the uncooked egg on the surface to flow underneath and form more layers.

Lower the heat and cook the omelette until the surface turns slightly opaque (which is quite fast) - but do not cook it through. We like our omelette baveuse (moist and frothy on the inside).

Fold both sides of the omelette one slightly over the other towards the middle and serve it hot, maybe with a salad.