The idea of making mini omelettes with cheese filling belongs to Mom. She invented the recipe when we were baking Rhubarb Meringue Tartelettes and she had to use up a leftover fresh egg. She slightly whisked it with a fork, added a slice of cheese, and baked it in a spare baking mould. I didn’t taste this spontaneous omelette, but it looked good! So today we made a more sophisticated version of it – with salty crumbly caraway cheese inside and tiny chanterelles on top. Provided you have some cooked chanterelles in your fridge/freezer, these fine little omelettes are made in 30 minutes from start to finish. Nothing too complicated or expensive, and yet this will definitely surprise your family or guests.
Oh and by the way, I’ve had another bowl of wild strawberries today. Life is better than I expected 🙂
5 medium-sized eggs
2 tbsp all-purpose flour
1/2 cup cold water
2-3 tbsp fried/sautéed chanterelles
6 slices (0.5cm thick) salty, crumbly semi-soft caraway cheese or cheese + 1 tsp caraway seeds
½ tsp salt
1-2 tsp butter
6 round baking forms, 10cm in diameter and not too deep
Makes 6 mini omelettes
Add water to flour and whisk with a fork until all lumps are gone. Add eggs and salt, and whisk until well-blended.
Cut slices of cheese into smaller bits (we cut each slice into 10-12 pieces, pretty small).
Grease your baking moulds with butter.
Place pieces of cheese into each mould. If you’re using plain cheese, slightly sprinkle it with caraway seeds.
Fill your baking moulds with egg mixture.
Bake in the oven on a medium heat for 15 minutes. 3 minutes before the mini omelettes are ready, top them with chanterelles.
Serve immediately while they’re still puffy!