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Chanterelle and Spinach Omelette

Chanterelle and Spinach Omelette

This is just a quick and simple omelette we made the other night with leftover chanterelles. Actually we’ve been frying and freezing a lot of chanterelles to be able to make some soups or those lovely Chanterelle Turnovers after the season is over. I guess I’ve already mentioned that these mushrooms are one of my favourite ingredients – I’m sure I could stay on a chanterelle diet for weeks and weeks! Another ingredient I love is lemon and lemon zest. But a lemon zest diet would be more challenging, I suppose.

You might notice that we didn’t add any spice to this omelette. In fact, I don’t support the overuse of spice at all. Yes I love the warm and mild flavour of vanilla in sweet pastry, or the exotic flavour of curry in sautéed vegetables, or those balsamic, piny notes of fresh rosemary that are so perfect for roasted salmon. But, eggs should taste like eggs and spinach should taste like spinach, to my mind. That’s why this omelette does not contain any spice.


4 eggs
2 tbsp fine wheat flour
1/3 cup water
2/3 cup fresh spinach, chopped
½ cup fried chanterelles
Vegetable oil
Walnut oil

Serves 2

Mix the flour and water, stir until well-blended (no lumps).

Stir in the eggs and salt, stir well and beat slightly with a fork.

Add the spinach and stir.

In a medium-sized skillet, heat 3 to 4 tbsp vegetable oil (might be olive oil or a blend you prefer) and pour the omelette into the skillet. Wait for a couple of minutes and scatter the chanterelles all over the omelette. Close the lid and cook over a medium heat until the bottom side is cooked and golden. Turn over the omelette, add more oil if necessary, and cook for some minutes more until the side with chanterelles becomes golden as well. Serve the omelette with the chanterelle-side up, sprinkled with walnut oil and accompanied by fresh rocket.

Chanterelle and Spinach Omelette

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12 Responses

  1. Amy says:

    Hi Alina - thanks for stopping by!

    I LOVE all kinds of mushrooms, but alas, my husband and kids are not fans. I haven’t given up on them yet, but I pretty have to make my absolute favorite mushroom soup (made with dry sherry) when everyone is gone. Whimper, whimper.

  2. Sunny P says:

    Hi Alina! What a neat tip, I hadn’t ever thought about adding flour to a omelette…usually i just try to make it hold with enough egg, but i definitely like your approach better. Thanks for a great post, and the pictures look delicious!

    Let me know if you come up with an acceptable way to do a lemon zest diet, cuz i’m right there with ya. ;)


  3. sarah says:

    I have the same problem as Amy, I am the only mushroom lover in my whole family. But this omelette looks like something yummy I can make quicky for lunch.mmm maybe next shoping night mushrooms can sneak onto the list.

  4. [...] P said she was with me about the lemon zest diet – well, unfortunately I haven’t yet thought of one, [...]

  5. admin says:

    Amy, Sarah, thank you for your comments! I know what you mean - a lot of my friends don’t like mushrooms either! And I can’t understand why!:D

    Amy, what kind of mushrooms do you use for your soup?!

  6. admin says:

    Sunny, thanks! Yes, I like to add at least a little bit of flour to omelettes! :) Let me know if you ever try to add some flour too, I’m curious to know how you’ll like it!

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