Chanterelle & Gruyere Omelette - newrecipesforlife.com
This omelette-hybrid recipe combines the elegance of the classic French omelette, which I finally somewhat perfected, with the more banal, overstuffed American cousin.
Ingredients
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1/4-pound Chanterelle mushrooms, chopped
- 3 large pasture-raised eggs
- 1 tablespoon of milk
- pinch of sea salt
- pinch of white pepper
- 6 fresh chive leaves, minced
- 4 fresh tarragon leaves, chopped
- 1 scallion, chopped
- 3 ounces Gruyere cheese, shredded
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