1 In a frying pan, add a little duck fat and the 2 garlic cloves, then sauté the chanterelles for 2 minutes. Season with salt and pepper, then turn off the heat and cover.
2 With a fork, beat your eggs, season with salt and pepper, then add a little fresh herbs.
3 When you're ready to eat, heat your pan with a little butter, then pour in your eggs and stir with a wooden spatula. When it's almost cooked, add half of the chanterelles and roll it up.
4 Then heat the remaining chanterelles and arrange them around the omelette.
Remember, a real omelette is just scrambled eggs wrapped in a thin crepe.
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