Omelette is a dish made from beaten eggs, sometimes folded around a filling such as cheese, vegetables, meat or a combination of the above. You can have it for breakfast, lunch or dinner. You can even make a sweet omelette… but more about that in one of my future posts. For now, enjoy this autumn version of omelette which includes all of the above mentioned “toppings”.
Ingredients (serves 1):
3 whole eggs, whisked
½ medium onion
40 g white brine sirene/feta cheese, grated
20 g bacon, chopped
100 g frozen chanterelles, chopped
1. Heat a medium pan with some olive oil to medium heat. Add finely chopped onion and cook until golden brown. Add the chaterelles, season with salt and cook until all the water, released from the chanterelles, evaporates. Season generously with thyme.
2. Move the chanterelles to one side of the pan, making room to cook the bacon. After grilling the bacon for about 2 minutes, mix it together with the chanterelles. Remove from pan.
3. Pour whisked eggs in the same pan (which should now be empty) and cook for about 3-4 minutes. You can cover the pan for a minute or so to allow the omelette to cook from the top as well.
4. Before the eggs are completely cooked on top, add the chanterelles and bacon and sprinkle with most of the grated cheese.
5. Transfer the omelette to a plate and turn it upside down back into the pan to cook for an additional minute or two. Flip back on the plate, fold in half and sprinkle with the remaining cheese. Serve immediately.