Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Small Omelettes with Chanterelle Mushrooms
- Ingredients
- 500 grams Chanterelle
- 1 handful flat leaf parsley
- 2 garlic cloves
- 12 eggs
- 50 milliliters milk
- salt
- freshly ground peppers
- 2 Tbsps butter
- 4 Tbsps Walnut oil
- Nutmeg (freshly grated)
Briefly rinse chanterelle mushrooms in a bowl of warm water then drain immediately on paper towels. Rinse parsley, dry shake and pluck leaves from branches. Set aside a few parsley leaves for garnish and chop the rest.
Peel garlic and chop finely. Beat eggs and mix in a bowl with milk and chopped parsley, and season with salt and pepper. Heat butter in a large non-stick pan and, using 8 cm (approximately 3 1/2 inch) kitchen rings fry 12 small round omelets from egg mixture. Keep omelets warm and heat walnut oil in the pan. Add chanterelle mushrooms to the pan with garlic, fry for 5-6 minutes while stirring and season with salt and nutmeg.
Arrange 3 omelets on a plate with a quarter of chanterelle mushrooms. Layer if desired. Serve garnished with reserved parsley leaves.
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |